You can also get an egg chart (see link) to have eggs cooked exactly the same way every time to specification, it does not matter how cold/hot/big/small the eggs are. The sous vide system can be set up to do anything which will require exact temperature control, such as making yogart, hatching eggs, pasteurize eggs (for ice cream raw eggs), pasteurize milk, proofing bread, starting seeds, ---------. The steak took me about 8 hours. I like to serve steaks as hot as possible without overcooking. The sous vide method does not require resting. This is how it works: Since you cannot overcook the meat, you can take the time to prepare every other sides, then when it's time to eat, you tell everyone to sit down and fire up the cast iron skillet. I normally get the skillet to about 520F with an IR thermometer. Sear the steak about one or two minutes each side, get the house to smell real good. Perfect timing. Served hot !!! dcarch Here is a link that might be useful:

Glad you enjoyed. My DD says that some places in the world have dancers that come out one at a time and perform . It is called a flash mob ! I loved the entire thing and the wonderful enthusiasm. I have performed this piece many times as a singer when I was younger and still performed . This was so beautifully done and a perfect setting. c

I had to be the bunny this year. I cooked a steak dinner (couldn't find a piece of lamb anywhere) with grilled tomatos and onions, steamed potatoes, and hot bread. Store bought desert. No creativity this year. I've been too tired and overwhelmed from the house and too "froze up" with arthiritis to do my usual things.

If you want it you can have it for postage. I bought it when my girls were small enough to make dresses and bloomers & my youngest is 20 now!