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@dracula
First adventure in Sous-Vide last night - 2x Onglet steaks, that had been vac-packed with rosemary and thyme since sunday night. I have to say, forgetting entirely the even-ness of cooking, which was awesome, the most impressive thing for me was the permeation of flavour into the steak itself. Post searing, i tried a slice straight from the pan and it was phenomenal! The oily herbs had transferred so much flavour to the meat, but without overwhelming it. So stoked on this machine.
Next.... 36 hour cooked Porchetta, finished in a deep fryer. WATCH out!