Greater Goods Kitchen Cooking Sous Vide , Immersion Circulator w Brushless Motor (Stone Blue) 1100W

While searching the WWW for cooking times/techniques for a London Broil I got from Walmart, I stumbled on yhe sous vide way of cooking. What intrigued me were the claims that meat would be cooked evenly from center to edge. Unlike conventional roasting where the center would be rare but more done as you approached the outside portion . I bought this Greater Goods gadget and gave it a try. And to my astonishment, my roast was COMPLETELY medium rare, juast as I wanted it. I then tried chicken breast and WOW perfectly moist and tender throughout. No more stringy, dried out portions toward the outer edges. I the tried vegetables and eas amazed at how robust the flavors because none of the flavor was lost to the water it was cooked in. Sooooo.... am I sold on this way of cooking? Pick up one of these units and amaze yourself!