With the tougher cuts of meat, have you tried sous vide cooking? Recently got my own small sous vide cooker and have fell in love with being able to prepare the

With the tougher cuts of meat, have you tried sous vide cooking? Recently got my own small sous vide cooker and have fell in love with being able to prepare the next weeks meals and freezing them. Things like steak, pork and lamb when defrosted and reheated for 15-20 mins in the sous vide don't seem to lose flavour after initially being cooked already. Bought-frozen fish like salmon taste much better too before searing the skin in a non-stick pan. It's been a god-send being able to pre-prepare meals on a single day and only needing to do 20-30 mins of actual work for each meal (incl preparing veggies/salads) - and not ending up with stir-fry or single pot slow-cooked meals (which I still occasionally make because mmm..). I'd usually end up buying meals because I didn't want the same damn thing again, now I get to prepare all sorts of different meats on Sunday for the following days. Everything from fried chicken, duck breast and steak to pork belly, chuck roast and salmon (usually cook fish on-the-day because it's pretty fast).