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Message: [QUOTE="auror, post: 3576993, member: 1329"] Yeah that doesn't really bother me just like raw meat doesn't. It's not "finished" yet, so I'm not going to let it affect me. I sear/broil/fry/smoke everything after sous vide other than fish and the few veggies I do this way, so it looks good in the end. I do love it. It lets you have the most control possible in cooking and it lets you render fat and collagen while keeping meats at lower (but safe) temperatures and thus not squeezing all the moisture out of them in the process. Any meat that would be braised or boiled (beef/lamb roasts, corned beef, pork shoulder & belly, octopus) or that normally requires higher temp to consume safely but leaves it dry (chicken breast, pork tenderloin) is infinitely improved by sous vide. You can also pair sous vide with smoking/bbq to get the best of both worlds in regards to smoke+char+juicier meat. Leaner things like steak or pork chops that normally require some skill to cook correctly are incredibly easy with sous vide. Plus I use it to pasteurize things to eat safely without fully cooking them (eggs and cold cuts for my pregnant wife, etc.) The downside is usually you need to have some foresight with what you are going to cook. It's not really a spur of the moment cooking apparatus. The quickest things take at least 30 minutes and most things take at least an hour (and that's after the water bath gets up to temp). Some things take several days. Anova Nano or Chefsteps Joule are the 2 most popular brands/models. [/QUOTE]

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