re: Beef Shank w/ pic

quote:

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The anticipation would kill me. Especially if it turns out bad

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Trust me, it's going to taste great. The hardest thing about cooking something sous vide for over two days is that I can't use the bath for anything else unless it's the same temperature. Sous vide also lacks in triggering the senses while you cook, especially smell. You simply drop the bag in the water and absolutely nothing happens. Very anticlimactic. No sizzle, no smell, no nothing. That's probably my least favorite part of sous vide cooking...the joy is virtually erased until it's finished, but the results are well worth it.