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Wow....an amazing price for this unit. You'll find a few of these in any good and especially "French" restaurants. Well done and thinking about joining.
It does an awesome job on steaks and other cuts of beef, but the real game-changer is how it cooks chicken and pork. We can eat beef rare but have always been taught to completely cook through pork and chicken to kill off any potentially harmful bugs. With sous vide, you can get that same level of pasteurization by applying lower heat for a longer amount of time. You can get super-tender and -juicy chicken breasts and pork chops instead of the dried out pieces of meat that we're normally used to eating. I don't cook chicken or pork any other way now.
This is very good to know....thank you very much for the info.