I am not a fan

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Post #428,956 by pwhysall 5/12/19 5:17:30 AM 5/12/19 5:17:30 AM Reply	I am not a fan I find the texture of many sous vide-cooked foods unappetising. I am likely in a minority on this matter. It's also fiddly, messy, and a pain in the arse, requiring two additional pieces of equipment (vacuum-packer, temp-controlled water bath) - so is suboptimal in crowded domestic kitchens.
Post #428,958 by drook 5/12/19 9:19:03 AM 5/12/19 9:19:03 AM Reply	That's why I've never bothered "It's so tender!" Ok, but I like the current texture of my steak. -- Drew
Post #429,001 by rcareaga 5/14/19 7:32:26 PM 5/14/19 7:32:26 PM Reply	Gracias I find Peter’s argument about introducing additional impedimenta into an already cluttered kitchen, and drook’s regarding the yield of old-fashioned methods—I barbecue a pretty decent tri-tip—entirely persuasive, and this accordingly falls off the list of possible birthday gifts for the spousette. Thanks. cordially,

Anyone cooked via “sous vide”? - (rcareaga) - (4) - May 10, 2019, 09:27:27 PM EDT

I am not a fan - (pwhysall) - (2) - May 12, 2019, 05:17:30 AM EDT

That's why I've never bothered - (drook) - (1) - May 12, 2019, 09:19:03 AM EDT

Gracias - (rcareaga) - May 14, 2019, 07:32:26 PM EDT

Only from the guinea pig perspective - (scoenye) - May 12, 2019, 12:53:03 PM EDT

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