Bests & Worsts Reviews from Amazon

24 hours to cook a roast !!!??? These people have obviously never taken any cooking classes. If they had they’d already know that you can masterfully cook the same roast in just a few hours in the oven. Also, after having to sear & season it before and again after, it proved to be a ton more effort than it was worth. It was tender, but none more than any roast I’ve ever cooked in the oven., The deal breaker for me was the lack of flavor. It pales in comparison to oven roasted. If it wasn’t for the seasoning it would be tasteless. I’ve tried the 24 hr method, 12 hr, and the 6 hr, and they’re all equally sub par in terms of flavor and texture. I’ve cooked filet steaks, ribeyes and NY strips and after finishing them on the grill they tasted bland and chewy. I think the most humorous part was their recipe for most of the vegetables. They take anywhere from one to two hours in the Sous Vide and then they recommend placing them in a saucepan with oil and butter and cooking on high heat for 15-20 minutes such as is the case with their Brussel Sprouts cooking instructions. Well, if you were to just eliminate the 2 hours in the Sous Vide and go straight to the saucepan on the stove for 20 minutes,........... That’s how you cook Brussel Sprouts in the first place!!! This product is obviously geared towards people who have no cooking training whatsoever. You can pre cook your vegetables and meats if you like in freezer bags or vacuum sealed bags in a pot of boiling water and then transfer them to a grill or stove top pan, or the oven. Honestly, in my opinion, your adding additional steps to the cooking process which inevitably robs foods of texture and taste. I can certainly see how large restaurants may use the large commercial Sous Vide cookers to thaw and partially cook meats before cooking them completely on the grill, but they’re catering to a large clientele that fluctuates in volumes and it becomes difficult for them to leave meat out at room temperature for obvious reasons. They advertise that this is a great time saver but that just isn’t true. You can cook every single meat, poultry, fish or vegetables in less time and it will have more flavor and texture with the desired tenderness if you simply know how to cook them. It’s not rocket science, just take some classes. They’re often just one evening for a few hours and are offered by numerous retailers of culinary supplies and even fine grocers. If your thinking about purchasing one of these for yourself or a friend, purchase an introductory culinary class instead, you’ll get so much more out of that than you will with a gimmick.