Quote:
Originally Posted by polak
Am I understanding this correctly? Extra hours of cooking for it to come out more evenly cooked. Won't that will really only impact a few outside bites? Or does it completely change the flavor like smoking for example?
I mean, how uneven does you food come out normally???
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The difference between properly cooked high quality cuts and sous vide high quality cuts is negligible.
However you can turn a cut that you would normally stew or braise into and amazingly tender steak. It allows all of the fat and sinew to melt without over cooking the meat leaving it tender all the way through. For wild game which is lean it is by far the best way to cook it.
So it isn't about even cooking it's about melting fat like any other indirect heat cooking method but in this case it doesn't get water logged like braising or dry like baking