re: Sous Vide Biscuits? 10 Foods to Cook Sous Vide

Degas, I agree with you about Sous Vide in that it does some things very well and others, not so well.

It will change your pork tenderloin life. All fish I've tried has been good. It creates a wonderful new texture to hard boiled eggs and it can make boneless chicken breasts more than passable. Short ribs, "yes please."

However, it isn't for everything. I for one, don't like what it does to the texture of a steak. Almost gives it a boiled mouth feel to me though I'll admit I may not have mastered the finish with steaks yet.

I dare anyone to take a whole pork tenderloin, coat it in whatever rub you like, add a pat of butter in the bag, cook it for 3 hours @135F, and finish it with your choice of sear and tell me they don't love it.