Originally posted by MoFiya
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Yeah, sous vide is specifically cooking vacuum packed food in a water bath. Low heat cooking may be possible in a sous vide machine, but it's a different thing.
Sous Vide appeals to me partly because I enjoy the flavor in many tougher cuts of meat, and sous vide is a good way to get them tender but not heavily overcooked (see all the amazing recipes for 72 hour medium-rare shortribs). Also, though, excepting fish and very tender cuts of meat, an 8-10 hour period sitting in the bath does more good than harm, so I can actually do something impressive instead of adequate on weekdays. Finally, freezing vacuum bags and going straight to the waterbath works well, so it's just the ultimate convenience for me. I know it's no panacea, but it seems like something I will get a lot of use out of and have some fun with.
Regarding cheaper options there's the Sous Vide Magic as mentioned earlier, and that's available from freshmealssolutions paired with some tested and calibrated rice cookers. If, like me, you have no rice cooker yet, a good SVM setup runs $350, so the price difference isn't so great.
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