I have been using a sous vide bath for about a year and a half. It is quite a shock to my cooking intuition, as it is so much a very different way to cook from what I have done for decades. As I get used to it, I find that the product is invariably of highest quality, and I can see where there can be uniform quality. I am surprised that on CH there seem to be only a small number of us who use SV, and many who do not understand what it is, nor how widespread its use in restaurants. I have cooked for decades, taken classes at the local L’Academie, made molecular, and find that SV is a truly different way to cook whereas so many other trends are gimmicks (clear skinned globes of lemonade still taste like lemonade) but SV also changes the way meats are seasoned, flavors distribute differently and cooked textures different from other techniques.
What are you other SV’ers finding?