It seems like this new appliance will help save a lot of hands-on kitchen time and cleanup. We don't have a dishwasher, so a big pile of dishes on a Friday night is not something that we want to mess with. And while I really like to cook, after working all day I don't want to always be stuck having to keep an eye on things while they cook. So far, so good. Last night was very easy.
After getting home from work, I vacuumed some chicken breasts into pouches with a sprinkle of Penzey's Northwoods Fire seasoning. The sous vide got set at 145 and then B-Hubz (smile) and I left for the climbing gym. By the time we got back - tired and ravenous, we had some good climbs! - the chicken had cooked for a little over 2 hours.
I preheated one of those George Foreman-style indoor grills, and started water boiling to cook frozen peapods. The chicken was grilled for a few minutes to color. The veggies were drained, buttered, and salted. Dinner done!
The lighting in the photo is a little weird, but the chicken was amazing. The texture was great - very juicy, firm, and evenly cooked.
Verdict - Next time - extra spice. I was worried about over doing it but a little more would have been just fine. Also I don't think I'm going to bother finishing a dish on the indoor grill again. It didn't get hot enough to really sear to get the grill marks that I was going for. A smoking hot skillet is the best way to go. At least until I get a blowtorch. :)