How's it compared to traditional cooking methods? I've always wondered what the texture would be like as it's indirect vs direct heat.
As usual, taste is subjective so YMMV but I prefer this method for soft and tender texture meat/dish..
There are certain dish where I prefer traditional cooking methods over Sous Vide and vice-versa after trying both...The Sous Vide method can take hours to 24 hours depending on the dish and how tender one wants the food to be. It basically acts kind of like a slow cooker without direct heat. The main advantage is once it's set, you don't have to keep checking it i.e., flipping the meat, stirring the stew, etc. One can just walk away and let it do it's job by cooking the dish to perfection..
Some have even call it a "cheater cooking tool" because it does everything for the Chef..
