Sous Vide

So far I'm still happy with the results I'm getting with the water displacement and not really caring too much :)


Tonights dinner, very spontaneous. Random steak at 56?C / 1 hour - worked out nicely. Even moved that to a sandwich the other week, very awesome on there as well.

edit: that liquid over on the left is spinach water and red wine, not that you guys get any ideas... should've cooked it away a little more maybe, oh well.
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