Nice write-up! I've experimented a bit with sous vide cooking, and like how the seasoning and flavors are well preserved. The most fun I had was with infusing pisco (Peru's grape brandy) with spices. I'd place the pisco in a mason jar, add the spice(s), seal it, submerge it in the water bath, and let it warm up. In just a few hours, the pisco picked up the color and flavor of the spices. The infusion would work at room temperature as well, but that takes several days.
Nice write-up! I've experimented a bit with sous vide cooking, and like how the seasoning and flavors are well preserved. The most fun I had was with infusing pisco (Peru's grape brandy) with spices. I'd place the pisco in a mason jar, add the spice(s), seal it, submerge it in the water bath, and let it warm up. In just a few hours, the pisco picked up the color and flavor of the spices. The infusion would work at room temperature as well, but that takes several days.