4 ms·
> there's no better and worse sous vide, all sous vide machines produce the exact identical quality outcome. Factors that might affect the quality of the meal:
by pdpi 10y ago
> there's no better and worse sous vide, all sous vide machines produce the exact identical quality outcome.
Factors that might affect the quality of the meal:
— How good is the thermostat? Is the temperature both precise and stable?
— How good is the circulation? Are there are any hotspots in the water?
Less concerned about the quality of the food, but still relevant differentiating factors:
— How easy is it to setup?
— How easy is it to clean?
— How safe is it? How well insulated are the components?
— How durable is it? Will it last me 6 months or 10 years?
- shalmanese 10y agoAll the thermostats are good enough and all the circulation is good enough. these are both established, mature technologies that are available at commodified prices. The non-food quality factors still allow for some degree of differentiation but they turn out to be not huge in practice. At the end of the day, price reigns supreme and it's a commodity market.