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Scott MarkI truly appreciate the Sous Vide method. I know that for steaks you can get away with a “cooler” and Ziploc bag (or the fancy vacuum-style Ziploc) but for anything else – I did a sirloin tip roast for 48 hours at 138 degrees F – it was like GOOD prime rib. Same for shoulder roast – whatever is on sale. I think my most expensive setup is a $50 rice cooker (HUGE) and a freshmealssolutions.com controller. (And, oh my, it looks like they’re much more proud of their product than they were when I bought it. Up to $160) Still – half the price of the sousvidesupreme.
I’m an absolute fan of sous-vide and grill. And, at New Year’s, I expect to become an even bigger fan of dry-age, sous-vide, and grill. Actually, grill-or-blowtorch. I haven’t decided between the two searing techniques.