So it's an expensive crock pot...

I have used both and maybe it is just that I like that style of meat.

Ang

It is good for these items. I have also had good success with cuts such as short ribs, veal breast, lamb necks, and other cuts that contain more fat and collagen.

I believe it is personal preference. I will admit that I am a novice and have only played around with it occasionally.

Ang

It does. I haven't tried it with anything but flat iron, but those were great.

I'll definitely give it a try. I know given enough time the fat and collagen will render.

I'm using the sous vide to make homemade yogurt for the wife. Curious how it turns out. It lets me control the sourness and thickness depending on the cook time and temperature.

I followed the recipe as instructed, but no luck. It apparently tastes like paste.

That's my first sous vide fail.

making some yogurt for the wife huh?

Yes, I actually hate the stuff. Foul, sour grossness. And for any Yoplait! employees that may visit CP, if I want something that tastes like Boston creme pie, I'm going to eat a freakin' Boston creme pie.

I sense some trolling going on here :hmmm:

I think FMB missed it

He doesn't joke about food

I actually did catch it, just responded seriously. FWIW.

Haha

I don't know how I missed this thread originally. I assume you've prepared many other things with this machine since? Anything stick out other than steak?

There's other stuff besides meat?

Actually, the yogurt was the first thing besides meat I've done, though I'm starting to branch out now.