What is the benefits of Sous Vide(ing?) your food rather than baking, sauteeing etc. The only thing I’m picking up on is that this seems like poaching meat but being able to flavor with herbs and rub.

The number one benefit of sous vide cooking is that you can cook something perfectly and repeat it everytime. As David Chang puts it in his cookbook Momofuku, “If you know what temperature you want the thing to be, just cook it at that temperature for long enough to bring the whole thing up to that temperature and presto! It’s like magic: you’re not sitting there poking or prodding the meat or worrying that it’s rare or raw or overcooked.”

Also, sous viding is wonderful for meal planning because you can cook a bunch of protein ahead of time and store it in the fridge or freezer to be reheated later.

But the main reason I lovelovelove my SousVide Supreme is because it makes me LOOK like a great chef when I’m really just a bumbling home cook.

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