Sans vide cooking
While I'm considering to purchase a Combi Steam Oven, Miele or V-Zug I come across Sous Vide cooking. The later cooking technology looks quite interesting to me.
What I need is a convection oven for baking 2/3 salmon slices and bread, roasting chicken thighs etc. (not roasting the whole chicken nor 10 lb pork roll) and a steamer for cooking. I wonder whether buying a Sans Vide Supreme plus a convection oven would be more advantageous. The total price would be much cheaper than buying a high-end Combi Steam Oven. I don't need purchasing a high-end convection oven to do such simple baking/roasting job.
Advice would be appreciated. Thanks