http://www.greenenergyohio.org/page.cfm?pageID=1399 http://investor.firstsolar.com/releasedetail.cfm?ReleaseID=266440 http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B73DC-49S76BW-4&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0amp;_userid=10&md5=f1980cde32d11418bbff81aeb3e0aedb http://spie.org/x17246.xml Just because we aren't seeing it happening in the US doesn't mean that it isn't happening....

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Congrats! I felt the same way for pasteurized eggs. Even though I could theoretically do them in my combi-steam oven, the precision circulator way (not actually sous vide since there's no vacuum) seemed (and is) so easy! The greatest thing is that it's impossible to overcook things (unless you cook them so danged long they start to disintegrate). I don't think poached eggs are nearly as hard as the author made out, but agree that if you're doing more than half a dozen, the bother of doing it Kenji's way is made up for by the pre-shaped eggs. :) That's the issue with using poaching cups too. If you need three dozen, and have four poaching cups, you're going to be at it for a really long time. If you can get the shell off easily, peeling the barely set ones shouldn't be that bad.

Top round or London broil is a really good first try SousVide. I'm going with 134º and taking one out at 4 hours for tonight. 8-10 hours should be better but I'll leave the other three in and take them out before bedtime. I'll mark the time and temp on the bags. 2inches thick so more time me thinks. The others will be frozen, then go on the grill the next few weeks. Tonight will be cast iron stove-top. Doing a trial run with an affordable cut lets you experiment with time/temp. dcarch, it is Fairway this week with the sale. Butcher was pretty excited about it. Wanted to talk method being so thick. I had to make more Spring spice rubs being grill season. At the same session I made a Mexican, BBQ, Indian, EverythingBagel, and Zaa'tar. And a popcorn special mix. Steak/burger rub...only one side. 3 Tbsp black peppercorn, 2 Tbsp coriander seed, 2 Tbsp dried mushrooms, one Tbsp each of ancho, smoked chipotle, garlic powder, cumin seed, no salt.