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Is Sous Vide at home worth it? Should I look into a device? (Obviously not an Anova)
(arstechnica.com)
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I got mine for a hyper-specific food allergy issue years ago. We still use it occasionally. It is tremendously powerful in how you can dial in a specific cook temp that allows for more tender meat than most other preparation methods, but it also involves a bit more setup and teardown than I like for most simple after-work style meals. I would recommend it if you have things in mind already and expect to get good use out of it.