Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch

How beautiful and what lovely babies! Don't you just love their fuzzy little heads? Thanks for posting it and....GREAT photos. Pam

Joan,Joan Joan you are one more amazing person to share all these beautiful pics.Do you keep books on your pics.You ought too.They are really great. Someone gave my FIL a digital camera for Christmas and he had us to put it together and show him how to use it.Than he asked how to get his pics out.We told him we take the card and print them out.Bless his heart for 82 years old you can see why he asked.He said he just stick to flim cameras.We told him to call us and we show him any time how to take pics with it.He was so amazed how you can look back at the pics you took.You know you can hardly find flim cameras any more.They look at you like are you kidding when you ask if they sell them.

What an incredibly helpful thread! It has saved me from returning to panic mode. About a week ago I saw the spray-painted outline of the planned island for our new kitchen and it was 10 inches less in width than I had been told. (I had been told 46" wide and it was drawn as 36".) After seeing all of the posts and photos, I will be very content with 9' X 42"(we were able to add 6" back in without losing too much aisle space) . Thank you to all posters!