Anyone use this? Wickedest kitchen instrument ever... Just took a 3 dollar Hy-Vee sirloin and turned it into the best steak my wife ever had... Was on the fence too long..
Before you ask
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Before you ask
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
