LogFAQs > #970449495

It's the large tub of water needed, space to store that tub, the special vacuum bags is another expense and a good sous vide can be expensive.

Also to your average chef it looks like more steps.

I hope none of you are just Sous Viding your food and eating it afterwards. It needs to be flash fried for some texture because steak still looks raw as heck after being in a sous vide.

Anyone looking to be a good chef should master reverse searing first, that's the closest I'll get to sous vide results without one. I guess some safe to eat cookie dough would be nice too.