That looks very tasty. After doing research, I think what I really would benefit more from is a pressure cooker.
Wait, I thought ChefSteps was all about sous vide. If pressure cookers are so great, why do you do so much low-and-slow cooking?
As you mention, we are seriously smitten with sous vide cooking. Sous vide gently heats food just enough to cook it, resulting in consistent, remarkably juicy food. We use sous vide to prepare delicate fish and vegetables, or to create steaks good enough to form a cult around. And with sous vide, you can cook meat that’s medium-rare and tender, whereas in a PC, meat can only be well-done and tender. But sometimes, it’s about getting the job done. The beauty of a PC is that it can quickly transform food—caramelizing fruit, tenderizing tough meats and hard vegetables—in a fraction of the time that’s typically required. Sometimes you want to wait a while for exquisite meats and veggies. Other times, it’s Tuesday and the kids’ soccer game ran over and you need to feed them something nourishing, stat. That’s the pressure cooker sweet spot.
I'm much more interested in meats done quick than getting the perfect temp. The wife likes everything well done anyways, so maybe I'll have to look in to getting an Instant Pot or something.