Yeah I might give it a shot (although I gave away my sous vide machine). But low and slow isn't always better for extraction. Coffee for instance extracts more with a fast infusion versus cold brew.
Coffee extraction usually happens in a closed vessel where the volatiles aren’t as exposed to air and can’t as easily evaporate. The advantage of sous vide isn’t just the cooking temperature but the fact that the ingredients are completely sealed. It has a significant impact on many ingredients like chicken or carrots, which can stew in their own juices instead of reducing.
That’s not necessarily true. A clever dripper does open air infusion and works great. Ditto with pour overs. But perhaps with oil more volatile aroma compounds are released? Either way the only solution is to try it!
