|This is a simple cheap grain-fed sirloin steak bought from a nearby supermart|
If you, like me, cook regularly, my answer is most definitely yes.
For those who are new to this rather mysterious-sounding cooking technique, I will give an overview here.
Sous Vide is basically about placing food in a vacuumed pack and then cooking it in a water bath at a precisely controlled constant and gentle temperature.
This way of cooking is not new. For centuries, Chinese cooks have wrapped glutinous dumplings (rice with mushroom and meat) in lotus leafs to retain moisture, add and mix flavours, and steam it. Malays have long known that one of the best ways to eat fish is to "pangang" it: wrap the fish in a banana leaf and cook it slowly on charcoal fire.
Some think that SV is boiling food. On the contrary, it is about controlling the temperature; this technique hardly needs heat near the boiling point. It is more akin to poaching and slow cooking at low temperatures. Cooks have have long known that slow-cooking produces great results.