My sous vide life
For me, living a sous vide life means to... - Buy in bulk - Vacuum pack meal courses - cook-chill/cook-freeze - Cook foods gently and thoroughly, to the desired doneness, at precisely controlled temperatures Benefits... - Volume priced food - Fast, no-fuss meal prep - Non-critical cook times - Meals are consistently delicious - No waste - Less cleanup - Cost savings - Better food safety - Refrigerator is less cluttered - It's healthier (portioning helps me to keep an eye on my calorie intake) I buy fresh chicken, beef, pork and frozen vegetables at sale prices, portion for meals, vacuum package it, pre-cook/pasteurize, then store in the refrigerator or chest freezer. In the morning I cut open lunch courses and put them in a microwavable container for work. I can drop dinner courses in the sous vide bath either before or after work. I've spent $960 on gear & gadgets to facilitate my new life (so far), but I think it saves even more than that