Serious Eats: Talk

Is anyone sous-viding at home?

I got a SousVide Supreme for Christmas and I have been making a ton of stuff but all the same basic drill - season protein, bag it, bathe it, remove it, torch it.

I am dying for some real recipes but man, there is not much out there that's not written by a scientist or intensely complicated and meant for a real chef.

Anyone?

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