New cooking methods ... sous vide
So I took the plunge (pun not intended) and purchased a personal sous vide machine.
I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.
Will post pics.
Anyone worked with sous vide before? Any tips, tasty things to try?