Does anyone have experience cooking with a SousVide Water Oven?
One of the new cooking(paleo) blogs I've recently begun reading out of sheer fascination features the use of this oven: http://www.amazon.com/gp/product/B003AYZIB4?ie=UTF8&tag=f05f-20&linkCode=xm2&camp=1789&creativeASIN=B003AYZIB4 I must admit I would have to totally re-structure my way of planning and cooking meals because it appears to take HOURS & HOURS to cook any hefty pieces of meat. Steaks cook in a little less time, but need to be hit with a blow torch for searing prior to serving. I have never seen one of these ovens in action, and I am wondering if they're really worth all the expense and trouble.
Any takers out there?