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:

Yeh, I was wishing it was deeper but went ahead and bought it because it looked like it would be easy to set up and the price was right. After I got it home, I remembered that I have one of those kettle type warmers down in the basement...much smaller, of course & I haven't dug it out to see if it's much deeper. I was thinking that I would insulate the top some way....at first I was concerned that the rim would be too hot. Now I realize that shouldn't be a concern because the element is on the bottom and the rim won't be any hotter than the water. (Unlike if you're using a Nesco.) Now, can you point me to some directions on how to wire the relay? (And what to buy.) This spring I wired up a PID to control my seedling mats and noted on some of the blogs that they recommended using a relay. (I think those were prolly on the home brewing applications.) Others didn't mention it so I went without. Obviously, I'm pretty much electronics ignorant so I need to have a 'For Dummies' tutorial! Oh, and muchas gracias, DC!

I did my test today. Couldn't find my fancy pounder so used a mallet. It could have been flatter, but I didn't want to make it into mush. The pieces looked so pretty on the platter, but I forgot to take the picture. I was careful to try it less than perfectly hot since that inevitably happens along the line. It was great! But I'm going to rethink the plum sauce. I don't think it did anything for the meat, and it couldn't compete with the stuffing for flavor. The stuffing is unsulphured apricots, a few medjool dates, pistachios, a crisp white wine and Spanish varietal EVOO. And matzah. Just run through the FP easy peasy. The roulades might have been prettier tied with string but I used silicone bands because they're so hugely much easier. This was 145° F for about 3.5 hrs. The meat is slightly pink, but not "IT'S RAW!" pink, and the texture is cooked. It sliced really easily with a granton edged slicer (except when I got distracted).

This is such a wonderful idea you have put forward, berkeleysgr8! After reading your recommendation I acquired a good secondhand Anova sous vide immersion cooker to try myself, and couldn't be happier with it and the results. Before this, I didn't have the nerve to risk my bulbs with inaccurate water temperatures- had a horror of inadvertently overdoing it and cooking them! Or putting bulbs through the stress of all this for nothing.....with inadequate temperatures to fix the problem. I am so pleased with this alternative. Couldn't be easier...or more accurate! I tried it with actively growing bulbs ( they never completely stop growing here ) and I found leaves, which I first thought had survived, gradually yellowed off and died. The roots looked as if they had fared better, but a number of months after the treatment, I unpotted the bulbs to check, and found nearly all roots had collapsed into mush ( there were a few varieties that did a little better and had reduced, but healthy roots- but only a very few ). If I was to do this again, I would remove leaves and clean back the roots prior to treatment. I re-potted after a day or two of drying, and kept bulbs in a warm-ish sheltered spot. Nothing much happened for quite awhile, but eventually bulbs started shedding their outer scales and lovely healthy green bulbs emerged. I was primarily treating for bulb mite, but a number of bulbs had red blotch present as well, and treatment has cleared this up beautifully. This treatment does set bulbs back quite a lot, but the results I am now seeing makes me glad I went ahead the treatment. I hate the thought of those dastardly mites munching away inside my bulbs...and possibly spreading from plant to plant!!!!! The thought of all those mites cooked, and my bulbs left in peace to grow and bloom in health pleases me greatly! Thanks for the great idea.