As promised, the advantages of sous vide cooking:
- A bug for some is the main feature for others: you get to experiment with food, discover what temperatures and times suit your palate. Some people are just curious about these tweaks.
- Meat or fish cannot get overcooked and dry when temperatures are low.
- There is no gradient in a piece of meat of over-done around the edges and under-done in the middle. Doneness is uniform throughout.
- Tough cuts can be tenderized with long times in the water bath—such as 72 hour short ribs.
- Sous vide eggs are unique.
- Custards (egg-thickened creams) are easy to do.
- And finally, there is a rich online community of sous viders sharing information and advice. One of the best sources is Douglas Baldwin’s superb guide.
I’ve been a SVer for almost 5 years and I think SV is the greatest advance in cooking technology of recent times. It is spreading in commercial kitchens, and I hope it catches on in home cooking.