Right, if you keep the water at the temp you want what you’re cooking in it, as heat transfers from the water to the food, you just heat the water a little more. Eventually, the food is entirely exactly the temp of the water, with no possibility of getting hotter, so the food can’t get overcooked even if it sits longer than necessary. Usually, you’ll quickly finish something after it’s done, like less than 1 min from sous vide to plate. It’s good when you have time to do the prep work but don’t have time just before the meal to do all the cooking, especially if you wanted to serve a lot of guests. Also, if someone likes food cooked to a certain doneness but is bad at judging it.
Right, if you keep the water at the temp you want what you’re cooking in it, as heat transfers from the water to the food, you just heat the water a little more. Eventually, the food is entirely exactly the temp of the water, with no possibility of getting hotter, so the food can’t get overcooked even if it sits longer than necessary. Usually, you’ll quickly finish something after it’s done, like less than 1 min from sous vide to plate. It’s good when you have time to do the prep work but don’t have time just before the meal to do all the cooking, especially if you wanted to serve a lot of guests. Also, if someone likes food cooked to a certain doneness but is bad at judging it.
Thats pretty cool. Cooking for a large number of people is a fun skill