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What it effectively does is massively increases the margin of error for cooking. For example, if you're grilling a filet, the window you have to pull it off the grill and have it end up at the perfect temp is probably 30 seconds or so. With sous vide, it's two or three hours.You vacuum seal whatever you're cooking in a bag and then you put it in circulating water at a very precise temperature. 130 degrees for mid-rare beef, and it will never overcook. You then have to take it out of the bag, dry it off and sear it so that it doesn't look like a grey mess.