Sous Vide Demi on Sale Again

nolaegghead

It's no different, really, than the same cooked any other way, unless it's been exposed to too much vacuum (hard to do unless you have a chamber vac) or you hold it at the setpoint for excessive duration compared to what you would normally do.  Point is, you can cook evenly and you can emulate the effects of a low and slow, but at much lower temperatures.  Meaning you can break down connective tissue that makes meat al dente to al forno, but with much lower temps.

BigWader

I would agree with Nola that the same result can kind of be had without - if you cook 100's steaks you will learn when it will hit the perfect temp on a 600' bbq.  With a sous vide I nailed the perfect temp first try and I nail it every time.

Now I did side by side cheapo pork chops (the thin fast fry kind) sous vide vs pan fry all the way to 140'F internal.  Even on that super thin piece of meat everyone agreed the sous vide kept more moisture and it was the first time I did it.

Now when you talk about versatility of different foods - I did perfectly cooked lobster tail and did precooked shrimp (all I had) in a shallot thyme butter that were amazing considering the shrimp was precooked.  Later that night I bumped up the temp and made jars of Dulce de Leche from sweetened condensed milk.  WOW... it's really good.