|Chicken Breast Stuffed with Duxelles|
Sous vide isn't necessarily quicker. Like barbecue, it's a slow and low method in a circulating water bath. The food is sealed in a plastic bag (vacuum seal preferred) then submerged in water heated to a precise temperature by the mechanism for an exact length of time. It can remain at that temperature for an extended period without over cooking too. It even saves on utilities by not running the oven and operates through an App on my cell phone.
Its hard to screw up and the end product is tasty, tender and amazing. Some vegetables cook exceptionally well by this method. A carrot taste more carroty. Most surprising are eggs poached in their shells. They come out a velvet custard texture that I can't describe any better. This size mechanism has its' limits but can manage large roasts and burgers are suppose to be fantastic. I'm still exploring the options. It's an impressive cooking tool and would make a great Christmas gift for the cooking enthusiast in your family.
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