Sous-vide, or not to sous-vide: that is the question.
Researching and debating in cooking sous-vide. What is your experience with it? What are the pros and cons?
It's usually obvious that a restaurant kitchen has cooked that way - and I don't like it.
Reminds me of "boil in the bag" Vesta frozen dinners from the 1970s.
Pros are obviously the ability to control for texture and moisture content of the final product. Cons are that it requires forethought to a greater degree than normal cooking.