Quote:
Originally Posted by DoubleF
Hmm, interesting.
I've always had a similar hesitation with slow cookers... What leans me towards a sous vide is that using regular cooking/baking methods to finish off the food will help to alleviate such a concern.
Furthermore, I wouldn't have a sous vide float for an hour or two then turn it on. It would be the initial immediate cooking method of choice while I continue prepping other foods for a meal. Pan frying on an induction stove has turned into a clusterfata for me. Baking is close I guess, I had no issues with turkey, but I had issues last time I tried to make a roast and I guess I'm just grabbing this to experiment with other cooking options.
Good to know it's not completely idiot proof though.
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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.