re: Spin Off. Sous Vide

I think there are a few items that will come out better with sous vide if you've got the patience for it

I'm sure there are some things where you don't get much mileage out of the technique

I've had good results with steaks and I did some lobster sealed with some herbs and clarified butter that came out great.

Probably need to use it for some new applications when I get home