People tend to vastly underestimate the time needed for amateur cooks to do prep work. A lot of people need 5 minutes just to chop an onion.

Yep, I start a "30 minute" recipe and 30 minutes later I've only now gotten the ingredients out of the fridge/spice drawer/cupboard and prepared as per the ingredients list.

To be fair, the "30 minutes" assumes that all the prep work is already done and that all you're doing is following the recipe from there.

Which is understandable, but not everything can be prepped far in advance. (Ok, maybe most can, but I just don't like looking at oxidized avocado and apple chunks.)

best troll ever

I am not trolling - cooking has never been less skill demanding than now. If you spend time anyway in the kitchen why bother with subscriptions.

The annoying thing about sous vide is that you need to be home at least 1-2h before dinner. If you're a lot at home, it's great though.

The point of the sous vide is that you can pop it over in the morning with no loss of quality. You can do a roast or a whole chicken (generally better quality for less money than smaller cuts) which is usually no-go for weekday cooking unless you work from home or like to eat at 10pm. The leftovers then make lunch and/or dinner on day two which further saves money and time.

  > If you spend time anyway in the kitchen why bother with subscriptions.

For us part of the answer has been that it's been exposing us to some new ingredients that we wouldn't have tried on our own and/or wouldn't have been able to find locally even if we'd thought to try them.