Quote:
Originally Posted by GGG
The difference between properly cooked high quality cuts and sous vide high quality cuts is negligible.
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Yes and no. The big thing for me is that it removes the mistake factor. It's generally a pretty idiot proof way of food preparation, with consistent, predictable results. If you're using a grill, or a flat top, or an oven, or something else, you have to take into account temperature variances, flare ups, time, etc. etc. in a way that you wouldn't have to with sous vide.