The benefit of this method is that a super-low and steady temperature produces magical things. For example, if cooked at 129 degrees, a steak will stay a perfect medium-rare for hours. It's pretty dang neat.
Common belief dictates that this meat hot tub is best used to slow-cook thick cuts of protein, like chicken, fish, beef, and pork, or whole eggs. But I had other ideas for my Nomiku sous-vide machine. I sous-vided (this is not technically a verb, though I am unconcerned) a range of highly unconventional foodstuffs to see if, in fact, they sous-vided (yeah, I did it again) well. Here's how they stacked up.