While I like the idea of sous vide cooking, the practice—simmering vacuum-packed food at a precise temperature—is frankly a turn-off. Who wants a cauldron of hot water occupying the cooktop on a routine basis? Using the steam oven to complete the cooking process is so much easier. A big
danke to the engineers behind this ultra efficient [and tidy] Swiss system, which includes a built-in vacuum-sealing drawer.
vzug.com
