[Sca-cooks] Sous Vide

[Johnna Holloway]

Thanks.

Johnna

Sent from my iPad

> On Jun 15, 2016, at 10:38 PM, Susan Lin <susanrlin at gmail.com> wrote:
> 
> 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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