Why use an oven for meat? (over sous vide)

Is there any reason to use an oven instead of the water bath for cooking meat? I cannot think of a single reason.

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For whole birds and big big roasts. For example, the chefsteps roast chicken recipe or a big turkey for thanksgiving or christmas. As much as I love sous vide, crispy skin is it's enemy so for those types of applications i still use the oven.

Tim_Sutherland_52834

I still braise stuff in the oven for time issues (it takes less) and textural issues (SV lamb shanks and shoulders never get the correct texture in a water bath).

SV is just another cooking method that you can use in the kitchen. What method you use depends on product, time and texture required on the plate.

Tim_Roth_78505

I've got a labmate who honestly prefers dry, "overcooked" chicken breast to the juicier, low-temp alternatives from SV or similar. Like with many things in food, it's a matter of taste. Some people will prefer the oven-cooked meats to the SV meats. Also what Brendan and Tim said.

Manfred_18311

@Tim_Roth,

It often proves difficult to convince your guests on the SV method, most take their

Food/Meat preparation experience from childhood dining to adult live.

Other

reasons:

There

a just a few restaurants (hopefully with rising numbers) whit the skill capacity

and professional knowledge to apply SV to their menus, let alone meeting regulations

and restrictions for public serving.
Common

learned knowledge for a once good reason and therefore deeply imbedded; any

food shall not be cooked below 70° C. Probably

the most common reason in home cooking.
Lack

of product knowledge.
Not everybody has access to high quality meat,

meat of uncertain origin I would strongly advice to cook with rather conservative

methods. SV will remain as one method to prepare meat. I agree the method remains

the top concerning the taste and juiciness of meat.
Large

portions for a big family Barbecue are difficult to prepare in SV, this would also

apply for busy Restaurants specialized in steak and other meat products.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

There is a distinct difference in flavor and often texture. I do small racks of lamb often and change it up. as easy as sous vide is 10/10/10 in a toaster oven. 475F for 10 mins, 375F for the next 10, pull it, wrap in foil for 10, let it rest a while and you have a perfect medium rare, roasted pc of lamb.

Sous vide takes a little longer gives you a different flavor and slightly different texture. I go both ways;) with lamb. Maybe I should rephrase that.

Oven roasted lamb last night with pureed parsnips, edamame with garlic, ginger, ponzu and quick picked radishes with rice wine vinegar