Yep.
I have an Anova, with a plastic water container and floaties that keep in the heat.
The reason I like it is that I really enjoy ribeyes rare to medium rare. It's very difficult with just direct heat to break down the fat without overdoing the final temp. The sous vide allows an extended time at a temp that will render the fat, and then you are able to just give it a sear to get caramelization to the point you desire.
Short ribs, shanks and other "slow roast" cuts benefit from the same thing.
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