There is not a learning curve on how to bag the meat and turn on the Sous Vide controller.
There is however a learning curve finding the right times and temps that work for you.
My experience has been fantastic and I am being honest.
I have never had a more moist and tender boneless chicken breast before Sous Vide. I have never had short ribs come out so tender and flavorful at medium rare before Sous Vide.
Obviously this type of cooking may not be for everyone but I really enjoy the results I get.
