Researching and debating in cooking sous-vide. What is your experience with it? What are the pros and cons?
tseptember has another thread active on this topic at http://chowhound.chow.com/topics/864280, so we'll close this thread. Please add your responses there. Thanks.
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.
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.
Most Recommended Discussions on General Topics
Mar 16, 2014
Who still drinks soda?
7 minutes ago
Are jumbo eggs crueler?
12 minutes ago
I plead temporary insanity...
about 1 hour ago
Celtic sea salt or Himalayan...
about 23 hours ago
How do YOU make a meatloaf sandwich...
about 12 hours ago
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise