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It works fine on low-temperature cooking for small pieces of meat. I routinely do steaks and lamb chops this way, when it's too warm to fire up the wood stove (flash-brown over the fire, then into a low oven until 125F shows on the internal thermometer). For quick-and-dirty sous vide, I hold...

Sous vide is a great technique for tenderizing fibrous meats without overcooking. I tried a duck breast yesterday, about six hours at 135F, then flash-browned over a wood fire. Perfectly medium-rare, the fat nicely rendered, and the skin very crisp. Way more tender (from older ducks) than a...