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New That's why I've never bothered
"It's so tender!"

Ok, but I like the current texture of my steak.
--

Drew
New 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)
         I am not a fan - (pwhysall) - (2)
             That's why I've never bothered - (drook) - (1)
                 Gracias - (rcareaga)
         Only from the guinea pig perspective - (scoenye)

Nature has its own cure for stupidity.
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