I have been following the threads on sous vide and it basically appears to be very slow/precise immersion cooking at a temperature very near where you want the finished cook temp to be.Those involved seem to rave about the flavor and tenderness of the finished product. The opposite side of this seems to be many Eheads promoting cooking in the Egg at higher temperatures and there is supposedly little or no difference in the out come of the meat.
If sous vide produces a superior finished product, might it not hold true that if we could regulate the Egg at say 140° we should be able to somewhat duplicate the sous vide effect? I assume that not being bagged might cause some dryness, but the BGE seems to do pretty well in that area already. Any thoughts from the enclave on this idea? Do I need to don my Nomex undies for this discussion?
Cedar Rapids, Iowa