Because sous-vide is different from regular cooking and the temperatures are lower, seasoning can be hard.
Digital thermometer: It is preferred that you get a high quality digital thermometer because in sous-vide, it is extremely important that the temperature is correct while pasteurizing, or else the necessary cooking times can change.
Unlike steaming or boiling, sous vide concentrates flavors because the food takes on no additional liquid.
(One advantage of sous vide is that because the food is immersed in water, the wet and dry bulb temperatures are the same).
Sous vide has been slow because, of course, of the boil-in-the-bag taint, but also because of expense.
The only cooking discipline they do not cover is pastry (perhaps because you can't cook a pie crust sous vide).
Because the regularly changing menu is so short, Mr. Moore's sous chefs oversee individual menu items all the way through, from start until they're plated.
Perhaps because of his youth, Marc Uhrik, most recently Le Château's sous chef and now its executive chef, lacks the experience and finesse of an old master.
But sous vide also carries an edge of risk, because vacuum sealing creates an anaerobic environment that can silently breed toxins like the bacteria that cause botulism.
Sous vide requires the precision of a scientific experiment, because the bags are vacuum sealed.
