Sous vide?

[eyeofthestorm]

This was interesting to me when it became trendy (sous vide), but no way was I spending all that money on a gadget that did this one thing I wasn't sure I'd use. 

Anyway, my long-time, heavily-used, much-loved multi cooker died on Monday (right as a turned it on to make dinner). I ordered the newer model. IN addition to the pervious functions (slow cook, warm, bake, saute) this one has some new features including sous vide.

So now, I guess, I'll get the chance to try it. Just wondering if anyone else (Gayle?) here has. 

My understanding (which may not be right) is that when you cook with the sous vide method, you set the "cooked" temperature, and once the water reaches that temp, it holds there. Supposedly, no matter how long you leave the food in the water bath, because the temperature holds, it will never overcook. That seems questionable to me (but would be handy, if true)

[michelle]

I'm curious to how it turns out

[eyeofthestorm]

It came out well. It was interesting. The recipe I used stressed how sous vide is only part of the process. Basically, I cooked the chicken breast in the sous vide bath, and the browned it in a skillet. It was almost backwards from the way you'd normally cook it, but it felt faster since I didn't need to stand there and watch the sous vide part. It came out really tasty with a good texture. I will definitely try this again.