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Old 03-19-2015, 08:40 PM
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edgehill edgehill is offline
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Originally Posted by RandallZ View Post
For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

I've thought of going that route. Do you have a home made setup or did you buy a machine?
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Old 03-22-2015, 09:35 AM
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I've thought of going that route. Do you have a home made setup or did you buy a machine?
I started with a home made setup, but recently upgraded to a Vacmaster circulating heater and Vacmaster chamber vacuum sealer. I found both at super discount in different stores, and I'm really happy with both.
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