|This looks like a pot, a range, a fish bubbler, a thermometer, a microwave, and some surfaces in need of scrubbing....DING DING DING You WIN!|
|Vacuum Sealer, about $150 bucks, they make better ones, but I cannot resist the shiny blue light, and I had a Target Card|
|You can sear them before or after if you desire color, since these are being par cooked and saved I did it before, because I will not be there for the final preparation|
Chefs love to use this technique for fancy stuff, foie gras, compressed watermelon, baby seals, live owls, that sort of thing. I use it as a catering tool, I can cook 203035 steaks (slowly, I only have one stove) to rare with some seasoning, butter, rosemary, garlic, wine, etc, chill it and store. Then when the time comes I start opening bags, grill or sear, and they will all be medium rare, I do not care if you want it medium well, that cow died for you do not kill it again. It was a hypothetical so back off.
So...LOVE MEEEEEE!!!! I just need to tag this with some sweet graffiti, spinners, and a boom box. Then call Pimp My Sous Vide then it will have an HD tv installed. Thank you Xhibit! and Billy Mayes!