It's not low-temp cooking like a crock pot, as I'm sure you'll realize as you do your research into this.
Look at it this way - a medium-rare steak is cooked to about 127-130 degrees. With normal cooking, you're guessing at whether it's medium-rare. Sous vide allows me to cook that steak to exactly that temperature and hold it there for several hours if necessary - it doesn't over or under cook, it's right at that temperature.
It's also why if you go to a high-end steak house and order a medium-rare steak, it's brought to your table in less than 10 minutes - they've cooked it earlier sous vide, and just need a couple of minutes to sear it and give it some grill marks.
Commercial sous vide ovens cost thousands of dollars; it's only in the past few years where it has become affordable for the home user. And trust me - once you try it, you will be hooked... |
