Literary its a oven with steam. The advantage is it can cook faster than without steam, and they hold temperature precise unlike a TRAD oven. And my favorite part is it can "sous vide" without suck-bagging the food ( by putting the steam up all the way it p. much eliminates water loss from the food and its basically like having it suck-bagged in a water-bath )..
So you can put a steak on at 135 degrees and its just sitting htere ready when you come home i think thats pretty cool. I wanted a sous vide for a long time but always thought it was pretty gay cooking your food in a plastic suckbags because honestly id like to do away with plastic cookware, utensils, storage, bottles etc.
Basically I can have a perfect steak ready at lunch or dinner and just GRAB THE MEAT and sear it with a blo torch. Its a oven for people that dont know how to cook or people that like it cooked perfect. what do you think opey
Thats ribeye someone cooked at 137 for 2hrs and then seared in cats iron
