[DannyTN]

I bought a Sous Vide cooker that I’ve enjoyed.

Sous Vide works by cooking the meat in a plastic bag emerged in water at a very specific temperature.

One of the nice things is you can leave it cooking in the water for hours more than you intended and it doesn’t overcook.

I’ve bought some very cheap roasts and Pork Ribs and cooked them for 48 hours. I found that you do have to get the heat up to 158 degrees to break down some of the collagen.

[Shady]

Sous Vide is the bomb. So good!

[Jeff Chandler]

One of the coolest things about sous vide cooking is the lack of cleanup -- mostly rinsing. I've even found a nearly cleanup-free way to sear meat. Place the meat on a ($1.39 Dollar Store) cookie sheet and blast it with a blow torch. You can throw the cookie sheet away if you don't want to clean it.

Alternatively, if the meat is a large piece, you can set it on your outdoor grill's grates instead. Just wipe the grates down and sanitize them with the blow torch before use.

Easy peasy.

[pelicandriver]

Sous Vide is also good for chicken breast. It can be safely cooked to a lower temp because it can stay at that temp longer and stay moist. I always overcooked chicken breast before.