Greets folks!

Just wondering if there's anyone else out there that uses sous vide as their primary cooking method? Going on 7 years for me now. If you've never experienced a perfectly cooked, well anything, I highly recommend it! Meats especially are always spot on to your desired doneness and a quick reverse sear makes them just as delicious to the eye (not so much before then XD).

A nice thick mid rare cowboy steak is one of my fave things. Super juicy and tender and always mid rare. No thick grey band around the outside like you see using a pan or bake method. Easy to do mashed veg, as the veg is already in a vacuum bag with butter and seasonings. Just take a rolling pin to it, or use a ricer if you have to.

I've never heard of this. It sounds like something I would not like.

I totally agree to Cat in Idaho.
"NEVER SAY NEVER AGAIN "