I’m pretty new to using sous vide. The past few years my daily life has become one of long work commute and short physical energy. I anticipate the use of sous vide will be conducive to having actual dinners rather than the handful of nuts that happens too often.
I especially like that it won’t heat up my west facing kitchen in the summer. We’ve been in the 90’s for over a month with several more months of heat ahead…
So far I’ve used it for longish projects. 10 hours the shortest, 52 the longest. I’ve been pleased with the results using beef and pork. Poultry* had an odd texture but feel a bit more experimenting is in order before I nix it.
I’m well versed at cooking seafood (no problem with doneness) plus it is so quick that I don’t see a plus in using S.V. in this manner for my life style. Except octopus or squid - seems it could be very useful.
I haven’t yet tried S.V. with non-protiens. Carrots and rhubard are on my shortlist though.
I’ve seen mention of using it for much shorter uses. Those of you who do so please give details!
*Poultry may have been less than 10 hours. I’m away from my notes and it was my first S.V. attempt so it has been several months.