/ck/ - Food & Cooking

>>7238347
>tastes unappetising
It's the opposite. Meats do come out greyish but god damn they are perfectly evenly cooked inside no matter the shape/size of the cut. I've only ever used the ghetto big pot of water/thermometer sous vide method but I really like it. Pull it out once in a while to impress friends.

Once I get the dough I may invest in that chefsteps stick circulator, its cute and is neat if it can do all the things it says it can do.