See The 10 Best Sous Vide Cookers on Ezvid Wiki ►►
Fact #1. The results are incredibly consistent. That would be nearly impossible with traditional cooking techniques. Frying or grilling cooks the outsides first. The result is a perfect inside with a charred outside. With a machine, every layer of meat from the edge to the center will be cooked to the exact same temperature.
Fact #2. It's a healthier way to cook foods. There are two reasons for this. It provides higher vitamin levels and includes less fatty oils. Cooking meats or vegetables on a pan or in the oven requires oils. With sous vide, there is no need to add any unhealthy oils to your food. It also allows you to preserve more of the vitamins naturally found in your food. High heat breaks down vitamins. This method doesn't expose your food to the extreme temperatures experienced other methods.
Fact #3. It save you time and money. You won't have to constantly check for burning or temperature drops. You can set it to a specific temperature and walk away. There is no chance of accidentally overcooking or burning your food. You can also purchase cheaper cuts of meat. They will end up just as tender as the more expensive cuts you normally work with.
Fact #4. All it takes are three easy steps. The first is to start the warm water bath. Then go to your food as it heats up. Season what you plan on cooking, and seal it in a bag. The final step is to slowly submerge that bag in the water. Then set a timer and wait.
Fact #5. It was originally invented for foie gras. A chef noticed that he was losing a lot of volume when cooking. Nearly half, in fact. He experimented with cooking in warm water. When he was done, the moisture hadn't all been seared out. Plus, it was extremely tender.