I just had a lightbulb moment! I decided to go for it in May for the milk and eggs, but after overindulging in luscious almond duck, and thinking how sad it was that there were meats I couldn't serve at my apps party, like almond duck, because of the prep/production schedule... LIGHTBULB! Sous vide! Cook and hold at constant temperature. Never overdone. And I have two coming... mostly because it was fun participating in their kickstarter campaign, even though I had saved Arley's DIY instructions. Okay. Sometimes I'm slow. I get it now. :) I bet I could even cook the chicken drummettes that way, then just coat them and flash fry. That would be so much easier than fry cooking that many, and they could go straight out, rather than taking oven space. Okay. Revolutionary. I get it... And I can still pasteurize eggs...

Exciting! Thank goodness to my sous vide setup. I was cooking like mad the past 8 days for a lot of people. I was able to serve prime ribs, ducks, steaks, pork rib roasts, fish, short ribs, pork spare ribs, ---- all perfectly done, perfectly hot, at the perfect serving time --- all with no stress! I can see why restaurants like to use sous vide for their cooking. Your system: The pump should run full time. Only the heater is to be controlled by the controller. The pump you have is good. I use a different pump which has an 110vac motor. Much simpler than your brushless DC motor. A DC brushless motor has electronics inside (Hall Effect Device) which is more heat sensitive. You should get backups for all components, so that for long cooks you will not be stuck. Also get a couple of spare temperature sensors. Don't buy the sensor alone, can be $7.00 to $10.00. But this instead: http://www.ebay.com/itm/New-Digital-LCD-Thermometer-For-Aquarium-Freezer-H155-/200978818608?pt=LH_DefaultDomain_0amp;hash=item2ecb456630 The sensor is the same thing, much cheaper. I had to replace my senor, which did last a few years of non-stop use. Have fun and let us know your progress. dcarch

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).

Made chicken breasts yesterday, after some research. It's the reason I bought the sous vide. I will be raising chickens this year, but I've never ever eaten chicken breast that I truly enjoyed. It's dry and it's stringy, no matter how it is prepared or by whom. 149 F, 2 hours, skin on. Cooked with salt, pepper, fresh thyme. Wrapped one with a slice of bacon, added avocado oil to the other. Sliced and served under a sauce/topping of butter, onion, lime, many mushrooms, spinach, tarragon, melted cheese, wine. I'm a fan!!! I even enjoyed the test slice I topped with nothing.