jmcquown > wrote in
:

> On 10/30/2013 2:15 PM, Gary wrote:
>> notbob wrote:
>>>
>>> On 2013-10-30, Alan Holbrook > wrote:
>>>> I'm posting this under a new title because I've seen a lot of
>>>> replies to the original thread where people are talking about
>>>> hopping all over the $100 dollar solution. Be _very_ careful about
>>>> the less expensive "options" and your own crockpot. These cheaper
>>>> units usually have a decent temperature control system but they
>>>> don't circulate the water like the more expensive units do. And
>>>> according to a lot of what I've read, the circulation of the water
>>>> in the sous vide bath is important to the end quality of what
>>>> you're cooking.
>>>
>>> I'm thinking this is still a new market and, like microwaves, the
>>> price will drop. Here are two units with heat/circ for under $200:
>>>
>>> http://www.sousvides.com/
>>> http://sansaire.com/
>>>
>>> Expect more. As for the Dork controller, I imagine after a intitial
>>> stabilityzation, circulateyness not problimatical. Lotta reviews
>>> and almost all are positive. Are 100+ ppl lying? Besides, I'm not
>>> cooking for 2 doz ppl or even 4. Jes me, until I get the range on
>>> this new cookifying methodopoly. woo!
>>>
>>> nb
>>
>> Sounds to me like sous vide cooking is more trouble than it's worth.
>> I'm going to McDonalds.
>>
>> G.
>>
> I can't imagine the need to cook meat in a special gizmo. It's about
> as uninteresting to me as a toaster oven.
>
> Jill
>

Very simple answer: the quality of the finished product. As just one
example, I've never had better, tastier, more tender lamb chops or spare
ribs than the ones I've cooked sous vide.

As far as "special gizmo" is concerned, stoves are special gizmos,
broilers are special gizmos, and grills are special gizmos. So you must
cook your meat on a stick held over an open fire...?