[Sca-cooks] Sous Vide

[Susan Lin]

We have a pharmaceutical grade water bath.  We got it when my husband's
company closed.

We also have the Modernist Cuisine books (a 40th birthday present for my
husband)
We don't really use extra equipment - we put stuff in food saver bags (with
the air sucked out).
We've been using it for years.  My husband is the master.

What's great is once the thing gets to temperature you can leave it in the
water bath and it never over does.
We've done steaks and at the end we heat the iron skillet to do a quick
sear.

Shoshanah

On Wed, Jun 15, 2016 at 12:14 PM, Johnna Holloway <johnnae at mac.com> wrote:

> Ok, far from medieval, but I know people on this list have one. What are
> the recommendations for best books, recipes, extra equipment, etc? My
> husband attended a professional staff seminar with lunch at Sur la Table
> and was intrigued enough to arrive home with one.
>
> Johnna
>
> Sent from my iPad
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