Well I meant other kinds of meat (chicken, fish, etc.)

I went back and read from page 1 - excellent thread FMB! I learned a lot and am definitely interested in this style of cooking. What intrigues me the most is the possibility of turning lower-quality cuts of meat into something delicious with ease. Sounds neat.

I haven't done anything besides beef yet, but I've done several kinds of steak and roast. Planning to try chicken, pork and fish soon, though. Particularly curious about trying butter poached scallops or lobster.

It's been fun and rewarding. There are couple of cookbooks in which I'm really interested, but the good ones can be quite pricey. Everything I've attempted so far has been on my own or on blogs.

It never hurts adding to your culinary repitoire, especially if it's something you enjoy. Have fun!

I've got some short ribs in the fridge. Seeing some recipes online for cooking them medium rare for like 72 hours. I haven't decided if I'm going to do a little marinade and go your route or go all out and try the 72-hour thing.... :hmmm:

FMB, not telling you anything you aren't aware of , but you will get a better and healthier sear using your cast iron. I noticed in the steak pic, you were searing in scratched up teflon?

At the time I was chomping at the bit to taste the steak, so I did what would be faster. However, that's not scratched up Teflon - the only Teflon pan I have is used exclusively for eggs.

That's a Calphalon hard anodized pan, and it's a warrior!!! That thing is my go-to pan when cast iron won't work or I just don't wanna do the extra maintenance.

I got a set of those for our wedding from my mother in law. I dig em too. I mainly use the large saute pan/sauce pot combo with a lid. It's money for dishes like paella. I'd be interested in trying the sous vide on some fish dishes.

I've got the 12-inch fry pan and a 2-quart saucepan. Don't use the saucepan much, but the fry pan is ol' reliable.

Thought folks on here would be interested in this, an article that credits Chipotle's ability to mass market upscale fast food in part to sous vide.

http://www.slate.com/articles/busine...ast_food_.html

Interesting! I didn't realize that's how they cooked their meat.

I'm getting very serious about purchasing an immersion circulator. Is there a specific one you would recommend? I've seen them priced from $800 (Williams Sonoma) to $180 (SideKIC).

I bought the Sous Vide Supreme, so I don't have an separate IC. Sorry.

How many steaks could you immerse at one time?

I've done six at one time, I think.