Drusas

What do you mean by “online media”?

“You made the bloody rain fall.”

It does work. And it is not rebranded convection. In order to cook sous vide, you need to be able to consistently maintain pretty low temperatures. That’s what the oven offers and it works well.

Tell that to the Japanese!

But I mostly agree.

My new stove/oven has air sous vide, as they call it. You still have to bag up whatever you’re cooking, but otherwise it’s a lot less work. Seems to work just fine, but it does take a little longer than liquid sous vide.

I think most people who do sous vide cooking also use the reverse sear method.

I am a proponent of meet thermometers, but I have to wonder if perhaps you might have considered not cooking things quite as long?

Pretty much only for poultry.

My SO bought something like this, used it twice, and never again. I find it to be kind of a pain in the ass and have never used it. But I mostly grill shrimp or fish.

Go around and warn my younger selves of how their body is going to crap out very young, so they should make the most of it while they can.