If it's sealed in a bag and finished properly it's not mushy. I suppose if you left it in there for a really long time the meat would break down enough and the texture would change. The best part about using it is that I can cook a full meal and never have to worry about timing the meat to be done with everything else. Once it's cooked it will hold until you are ready to put the sear on it.
It works well with steaks and fatty fish like salmon, tuna, Striper, halibut... I like to sous vide yellow fin for a couple hours at 126 with ginger, scallion, soy sauce and charred onion. Slice for great sushi
Venison works well too at 126 for 4 to 5 hours. Shitake mushroom, pepper corn, onion, celery, carrot, thyme and butter in the bag. Grill on a hot grill after 5 hours.
So to those of us who just had to google it, lol, what this does is you set a temp (say 130) and anything you put inside that bag into water will slowly go from room temp, all the way to the center, without any part of it going OVER 130?
I hate to say it, but isn't that the desired way to "cook" meats?
I just bought a giant ceramic so I'm not buying this for a long long time.
But I kind of understand the logic. I wonder how long in Raleigh before an all vous side restaurant opens up? ALthough waiting out a ribeye for 2 hours doesn't seem like a sound business plan.
Sous video has been around for 11 years or so. There are plenty of restaurants who sous vide, including mine. We sous vide for 5 hours and the wait is actually shorter because the meat is mostly cooked and just needs to get a char from the grill or sear from a saute pan. The real fun is getting the health department to let something sit for five hours at 130.
The immersion circulator is not a replacement for a ceramic grill and in fact works well in tandem.
I've only used it once and was pleased with the results. The deer I used ended up being much more tender than if I had used any other method. They were vacuum sealed and frozen. I would like to experiment with seasoning in the bag and also perfecting the post sous vide flavoring methods like searing and grilling.