Quote:
Originally Posted by afc wimbledon
Sous Vide is a technique that takes many many hours, the worry is the meat in the center, not the outside (as with all cooking to be frank) searing the outside isn't going to help with that at all, unless you cooked it so long you completely make the sous vide part pointless.
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Ok... I might be slightly concerned about my purchase now...
But most of the videos and examples I see do around 2-3 hours at max. I would never want to attempt anything over 4-5 hours. Overall, I think I will be ok...
