sous vide

Pros

• Sous vide works great for a tougher cut.
• Sous vide is about as foolproof a method there is and my favorite for making large batches because I don't need to hover over it as badly.
• This is one of the cuts and dishes where SV absolutely shines.
• Finally bought one this year and it takes reheating leftovers easily to the next level. Also know we all understand low and slow but ive been very impressed with my sous vide marinated meat recipes.
• Oh my main use for sous vide is actually steaks, especially filet mignon, where I can get an edge to edge medium rare with just a thin crust of the outside. Hard if not impossible to do that any other way.

Cons

• With all the recent coverage microplastics are getting and the apparent acceleration of particle loss/transfer that heat elecits when applied to plastic, I’ve become a bit apprehensive about sous vide.
• Ive done it and it turned out.. just okay. It wasn't worth the time and effort to me compared to just baking them then broiling them.
• Might be blasphemy to say in a subreddit like this, but sous vide isn't really the best way to cook most foods. It's just the most convenient because it's a lot harder to mess up.
• I love it sous vide setup, but not everything is better sous vide, including prime rib 😉
• It tasted and looked very good - good enough, but like some others around here I’m not convinced that sous vide is the best way to do Prime Rib. Convenience and flexibility outweighed that yesterday