Just curious whether anyone else here has been using this cooking method. I have been doing it for the past 8 months or so, and am totally hooked on it. I can cook a steak to medium rare, and it comes out perfect - edge to edge - every single time. Chicken and pork don't get dried out - they come out moist and juicy. You literally cannot screw it up; there's no poking at the meat and wondering whether if it's done properly, you basically just set it to cook and walk away until it's done.
If you don't know what it is, just Google "sous vide" - there's a TON of info about what it is and how to cook this way, plus hundreds of recipes. |
