Chenz

First: yes, sous vide beef is excellent, one gets uniform cooking throughout and a final sear does the trick, and lesser cuts of meat can be as succulent as steak.

Second: indeed, eggs scrambled French style have a pretty unique texture, but apparently I am the only family member who actually enjoys the unique texture.

Third: it takes a while to cook many things, but it’s pretty much set and forget, so it’s pretty simple.

Fourth: the kids quite like veggies prepared this way.

Fifth: the kids eat around twice as much prepared this way vs. otherwise.

Sixth: yum!

Seventh: although one needs two rigs to really cook both protein and verge simultaneously, the probability of spousal approval approaches zero.