Well, yes it's not "boil". My post was a slight jest and jab.
I get how it works. I just don't get how long it takes.
Immersion in water to allow for uniform cooking.
But an entire tenderloin in an hour? Hmm... I am intrigued.
Yup, saw those pictures. I was impressed by similar pics. What I really didn't have a good idea was whether I could prepare some of these items in the same speed as regular cooking, or whether it was something I'd have to set aside time like a slow cooker.
To be honest, an hour of cooking wouldn't be bad for meats, I could use that time for bourbon, or dessert and other dish prep.
Honest question, is it as idiot proof as a pressure cooker? The results of sous vide are undeniable, but I have huge concerns regarding my patience and getting hangry. Also, how do you figure out whether the meat is "done"?
Whelp, I am going to get that Anova sous vide then. It seems like most of those that already have given enough evidence for me to believe I will have no such issue with the item.
