Sous Vide

[CT_Shooter]

Thanks for the review and for describing the process you're using to evaluate the device, JEBar. I've heard that when the internal temp is reached with this method, even if it's allowed to remain in the water bath for a longer time, actual "cooking" doesn't continue, so that it can't be overcooked. It just maintains that temp. What do you think?

[JEBar]

I believe that to be the case .... I've read where some good restaurants are using this method .... they can have a bunch of steaks in the pot cooked to medium .... a couple of folks come in and one orders a medium rare stake, the other a medium well steak .... they can pop a medium one on the grill along with a raw one and get both steaks ready to put on the table at the same time .... that is one of the attractions for when we have our kids over for steaks, we can get everything ready to serve at about the same time .... in addition it allows us to have a grilled type steak on days when circumstances are such that we can't or don't want to get out and fire up the grill

[daytime dave]

It smells good already. In the case of the steaks and a large group, that makes sense.