Great tool and keeps on getting better

This is not a tool to teach someone how to cook sous vide. It works great if you know how to use it. It is a method to help you know when a protein is done from several perspectives (reaching temp, pasteurize surface or core). It is flexible enough to allow you to change starting and cooking temp but the defaults are excellent and I find myself using them more often than not. As far as "tenderizing" tough proteins, there is no simple exact science for that (collagen breakdown, age and breed of animal, its diet...) and what one might view as a tender short rib of beef another might view as chewy or mush. SVD should not be faulted for not including these types of cuts and cooking methods in its repertoire. All in all this is a fantastic tool that I use several times a week.

E. Nassar about SousVide Dash, v3.0