Immersion circulator complete. Results = very, very good.

Let's see the setup. I really want to get into it as well

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So far I've done some thick pork chops (salt, pepper, and sage, seared in canola oil after) and some sirloin burgers (salt, pepper, seared in brown butter.)

The chops were awesome. Perfectly blushed throughout, very tender and moist. Next time I'm going to make some sort of crust with sage to really drive the flavor home.


Burgers were unreal. More steak like than burger like. Great texture, amazing flavor.

Up next (tonight): NY Strips

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That sounds delicious and I admire your engineering abilities. I have been interested in this cooking technique and reading your posts prompted me to buy a set up at William Sonoma.

I have used it a couple of times in the last week with good results, first flat iron and flank steak. I just seasoned them with salt and pepper and put them in the sous vide unit at 139 F for 24 hours. I thought the flat iron steak was incredible but the flank was not as good as a hot sear on charcoal. I served them with an arugula pesto and roasted beets with goat cheese.


I have read recently that in order for the flank steak to be really tender you have to let it go for 72 hours. We'll see as I might try this in the future.

Last night I made chicken picatta and it was absolutely delicious. The boneless chicken breast were seasoned with salt and pepper and put into the bath for 3 hours at 143F. The juices were drained and added into a pan with reduced chicken broth, lemon juice and capers. I used an asian technique called velveting where a mixture of flour, corn starch and butter is brushed on the chicken breast which is then browned in a red hot cast iron skillet. This worked well in browning the chicken breast so that the presentation is what you are accustomed to. This was served with steamed broccoli.



Overall, I like this cooking method, but it does require some advanced planning and some tweaks to make the dishes look as good as they taste.

Next up I plan on trying a Guiness beef stew. The recipe can be found here.

I am very interested in this. Please break down your rig, and show us how you made it. You did it on the cheap?

My buddy got one he bought off of kickstarter like 2 years ago. He does everything sous vide now. He says it comes out crazy good