I’ve had sous vide meats that have been sous vide in an oven before. The pork belly skin ain’t anywhere near as soaked and actually developed a crackle that was very nice, red meat was still just as juicy but the outside sear was just better from not having soaked in it’s own juices.
I love sous vide, I use it all the time (almost daily) but I want more from sous vide that I can’t get from the bagged approach.
I should clarify, the meat itself wasn’t better because it was sous vide in an oven over a bag, it was still as tender and delicious, the results where the same but just finished better.
another one however, custards in an accurate temp controlled oven, eggs, the list goes on. I can I,aging hundreds of different things I can do in an oven with accurate temp control to sous vide levels even just for presentational
