I wouldn't let a fillet steak (or a hanger, for that matter) in a water bath for 12 hours, either. Or consider chicken thighs: We cook the best thighs in the w

I wouldn't let a fillet steak (or a hanger, for that matter) in a water bath for 12 hours, either. Or consider chicken thighs: We cook the best thighs in the world by taking them through a temperature curve. When we have the time, we cook them at 57C for 12-18 hours, and finish them at 63C for 1-2 hours. The end result is silky, sublime, but still firm. On prep: It's not prep if you don't to put yourself up to it. It's not a chore, it's 10 seconds while the coffee machine heats up. Our idea is that reducing the need to do things, the friction, you'll end up doing them more often.