I do cook meats this way, but I’d say it’s only 50% to 80% the quality/flavor of what a good cook can do, say with a beef bourguinon or a bolognese With the v

I do cook meats this way, but I’d say it’s only 50% to 80% the quality/flavor of what a good cook can do, say with a beef bourguinon or a bolognese With the vegetables, I’d say it’s more like 80% to 120% the quality, based on the fact that it’s very possible to get better and fresher ingredients than even expensive restaurants. And also restaurants are biased towards meat, for commercial reasons. I would never say that meat doesn’t benefit from spice and sauce, but I do feel that way about many vegetables - the flavor is the thing itself I also think meat benefits from more time than vegetables, and there is more to manage with the fat and skin, etc. But yes it does certainly work, just less foolproof and not necessarily optimal! i.e. most people can beat the generic parameterized algorithm for meat, but not sure about vegetables :-)