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Message: <blockquote data-quote="guywhofishes" data-source="post: 396964" data-attributes="member: 337"><p>For those that want the meat perfectly pink and don't have the skill/desire to learn their way around meats. These devices have their place. </p><p></p><p>I have one but don't use it as much as some of my family members. My Mom loves hers and relies on it for "perfect" tender steaks - every time.</p><p></p><p><a href="https://anovaculinary.com/pages/what-is-sous-vide" target="_blank">https://anovaculinary.com/pages/what-is-sous-vide</a></p><p></p><p>By the way, longer is not often better with sous vide - meat goes from tender to mushy and simply ends up weird in the mouth if you overdo it.</p></blockquote><p></p>

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