I think its some things work well, possibly very well
with Method A , but not everything .
remember the days were you had to have 45 gallons of water to cook 1 lbs of pasta ?
and you had to put oil in the water ?
FastaPasta will give you identical pasta , once you understand the water::Pasta::Cooking time
and you save the small amount of water from the FP : gives you very starchy water to
add back to the cooked pasta.
Clean up ? forget spending time cleaning out that oily large pot you used to use.
meat , for me , unless ground ( i.e.Ragu , ) ends up noticeably better SV
And I have not done a cubes of meat rags yet
but Id bet the SV rib meat + iPot sauce ( aromatics , tomato , herbs and spices )
would have a better mouth-feel and chew
than just the meat in the iPot at one time. , pasta your chosen method.
but that's a lot of time , unless you do SV in bulk , to make the rag in portions
then freeze.
then there is the Thorny Issue of the Meat sauce you get
from short ribs cooked ' braise ' so flavors exude from the meat
and make your meat sauce.
" If its not in the Meat , it better be in the Sauce "
that why higher temp cooking of meat
is better the next day some jus prefers to get back into the meat.
