Care to share how y'all MasterChef's criticizing the technique cook a $4/lb chuck roast to medium rare and have it eat like the best ribeye you've ever had? But really, for me it's convenience and safety. Since I do all the cooking in the house and with 2 active young kids it helps to precook and keep things in the freezer to have for the week. Also, my wife is going through chemo for breast cancer so I'm able to make sure everything she eats is fully pasteurized with no chance of getting sick. So for some of us it's way more than a fad. It doesn't replace traditional cooking, it's just another technique to add to ones cooking arsenal. Though I'll admit nearly every protein I cook now is cooked SV.
Last edited by dropnbassonu; 02/02/19.
