re: which cut of any meat improves the most with sous vide? ...

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Although not technically "sous vide" because there's no vacuum involved, I'll drop eggs into the bath at 148 degrees for just under an hour. Deliciously custardy yolks that you just can't achieve any other way.

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This is the best example I can think of. You will never boil eggs again. A degree's difference can make all the difference in the texture. Seriously, it's that much better.