It stops it from cooling down too quickly and holding the food at a dangerous temperature. I pour boiling water into mine about 5 minutes before I use it. Keeping the meat hotter also allows it to continue to break down the collagen further leading to a better end product.
It stops it from cooling down too quickly and holding the food at a dangerous temperature. I pour boiling water into mine about 5 minutes before I use it. Keeping the meat hotter also allows it to continue to break down the collagen further leading to a better end product.