@Felthry Thats where you put it in a bag and heat jt?
@relee (meat cooked sous vide is usually quickly browned in a skillet) (restaurants sometimes use sous vide methods to mostly cook food well in advance, because it's vacuum sealed so it stays fresh for a long while, and the cook can just take out a single steak or whatever, quickly sear it to brown it and bring it up to temperature, then serve it significantly faster--and safer--than cooking a raw steak)
-F
@Felthry Oh, then maybe the ones I had were pre cooked sous vide and I was only reheating them.
@relee Our understanding is that most things you buy that are fully-cooked or par-cooked were prepared sous vide! it's a process that's pretty amenable to large-scale industrial cooking
-F
@relee (safer because the sous vide process already killed any pathogens so even if it's seemingly undercooked when served, it's unlikely to cause illness)
-F