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.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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