Every time I've had meat or chicken cooked sous vide, it's fallen flat for me.
It just tastes to me like microwaved or airplane food.
I always wish they'd just taken the meat and thrown it in a pan to cook or something.
This happens for me even at high end restaurants.
Am I the only one that feels this way?
Do others agree?
Can somebody who likes sous vide maybe explain the appeal, a way of looking at it that might make me appreciate or like it more?