Vacuum Sealer

[TrickyDick]

Hmm.

Sounds like SaxGuy needs to give us a primer on Sous vide. I don't even have a system yet. I realize my food saver won't cut it though.

Kite, please send me a PM too, I'm interested in what it all cost.

 

[Saxguy]

Honestly, the Keller Book is a great start. The end all, be all resource is the Modernist Cuisine set of books, but it's a "little expensive." A good chamber vac sealer and a good immersion circulator (active convection here is key as opposed to passive) will get you going. I haven't gotten to the barbecue section of the MC books yet - but apparently the cooking temps are very different than what we're used to. I don't imagine you will see many sous vide setups on the comp circuit.