Anyone have any experience cooking via sous vide? Any feedback?
This type of cooking appears to be in its infancy, being invented only (something like) 40 years ago, while we've cooked via subjecting our food to burning heat practically forever.
I've got a killer rack of lamb recipe that I haven't been able to improve for years now, but I think that converting it to sous vide might very well make it better.
I'm thinking about getting into sous vide, but the price of admission seems to be 400 clams for a "SousVide Supreme" plus some needed accoutrements.... (torch, sous vide cookbook, etc...)