Souse vide allows for precise temperature control and uniformity of temperature. It allows you to cook food to an even doneness all the way through, no more dry edges and rare centers. Second, you get highly repeatable results. The food emerges from the bag juicy and pink every time.

A final important benefit is that the closed bag creates a fully humid environment that effectively braises the food, so ingredients cooked this way are often noticeably juicier and more tender. Food cooked sous vide doesn’t brown, but a simple sear adds that traditional flavor where needed so that you can have the best of both worlds.
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