The recipe thread

[swanbourne]

I've been cooking ghetto sous vide for years, using a cheap vacuum sealer, electronic thermometer and a variety of pans. Should like to go upmarket, so interested in your thoughts on your new one.

So far it's done what I want (and expected) without fuss or drama. I've used it mainly for steaks and it also cooked pork tenderloin perfectly. I'll have a go with some vegetables this weekend.

Eddie