Especially looking at you @Annelise
Especially looking at you @Annelise
I have a sous vide thing that you stick into a pot and attach to the side. I've used it but I don't. I guess someday I might use it to pasteurize eggs for aoli or something. I mean what if everything you ate was steamed and there were people on tv calling it the highest-falutin' cuisine there is? It's been talked up way, way beyond it's usefulness.
I just got one and I did like how I could cook beef really slow, but it's more just like a way for me to cook meat, not really better than bbqing over charcoal or other things. I suspect I'll use it a lot but we'll have to see if I get tired of it.
Not me. Cook (NY) has a couple of units in the big kitchen and I've seen them used, but I haven't used one. We have one here, too, but I don't plan to use it.