sous vide instructions and recipes

YES! It’s true!  The mad genius at Polyscience, Philip Preston—creator of the anti-griddle, the smoke gun (looks like paraphernalia I used to oogle at High Times on Coventry in the 70s), and other magico creations to make cooking more fun—has sent me the latest version of the Polyscience professional immersion circulator for sous vide cooking to play with, something I am eagerly doing.  But as I already have one, there is nothing for me to do but give this sleek machine away to one lucky reader!

First, the circulator: the original now seems like a little Datsun compared to this sleek Beemer. Its design has been honed, its size has been tightened, its power enhanced. This baby operates great.

Leave a comment on how you want to use the circulator along with a working email (not to be published) and your name is in the hat. Special consideration may be given to innovative suggestions on how to use this wonderful contraption.  I haven’t decided.  Only one comment per person; anyone caught leaving multiple submissions will be forever banished.

For those who are unclear about what this thing is or does: An immersion circulator is a high tech piece of equipment that heats water to exact temperatures and circulates it so that the temperature surrounding the vacuum sealed food is constant (sous vide = vacuum sealed). This allows you to cook meat to say, exactly 132 degrees F., and keep it there till you need it. It allows you to cook short ribs for three days at 137 degrees F./58 degrees C., long enough to melt the tough connective tissue and make them tender, but at a temperature that keeps them medium rare.

It’s an amazing machine and it’s quickly working its way from the professional kitchen to the home kitchen.  If there were any doubt that sous vide cooking has gone mainstream, my local Williams Sonoma at La Place in Beachwood, Ohio, said they had four available when I called them up.  Yes, Williams Sonoma carries the immersion circulator.

I first began studying sous vide cooking while writing the book Under Pressure: Cooking Sous Vide, with chefs Thomas Keller, Jonathan Benno and Corey Lee.  Much of this material, the basics of sous vide cooking along with home cook friendly recipes and a thorough discussion of safety issues, has been published in a stylish spiral bound book (cover above), that comes with the machine, along with a DVD, temperature chart and instruction manual.  (Full disclosure: because I wrote the material sous vide manual, I receive some royalties for it; it is only available with the machine, alas.)

There are other machines out there that do similar tasks. The Sous Vide Supreme, a countertop appliance, was built with the home cook in mind.  Plus side: It works as advertised and it’s considerably less expensive; on the negative side, you’re limited by the 9 x 12 x 7-inch box, and it takes up substantial counterspace.  I know some people have figured out how to jury-rig a rice cooker to cook sous vide (recommended for tinkering geeks, but not for most cooks).

The Polyscience Immersion Circulator is a serious professional machine, portable and powerful.  I’ve just been using a stock pot, but this will keep a big Lexan tub of water exaclty heated. I highly recommend it for restaurant kitchens. If you are a committed home cook and have the scratch ($799) and want to make sous vide a part of your routine, then I recommend it as well. It’s a great machine. (More company pix on flickr.)

And the one I’m using (above, photo by Donna, cooking last night’s London Broil cut) could be yours! Leave a comment and you’re in the running.  I’ll announce the winner on Tuesday at noon, Eastern time.

“Small Print”: Please only one entry per person, we’ll be checking, and yes, you can game the system but you probably won’t win and you’ll risk bad karma for years to come. I will cover shipping in the US, but a shipping and handling fee will be required for shipping to Canada.  I cannot ship to other countries (it’s too much of a headache, sorry). And last, personal friends and family are not eligible.

As always, happy cooking!


1,675 Wonderful responses to “GIVEAWAY! Sous Vide Immersion Circulator”

  • Bill Martin

    As a geeky in all directions guy, with a girlfriend in culinary school, what *wouldn’t* I do with one of these? I wonder if you sous vide malted barley for homebrewed beer? Hmm…

  • Nathaniel Garcia

    My wife is ill. I have had to learn to cook for our home. I love it!! I would appreciate having a immersion circulator. As for creative uses: Put it in our bathtub for a precise jacuzzi experience. Maybe heat my shaving cream to exact temperature and consistency. Or read your sous vide book and make delectable meals.

  • Josh

    I’d love to have this and finally get to start cooking some of the recipes from Keller’s books!

  • Phil

    I made a homemade version over the summer and have been enjoying lots of sous vide food. Unfortunately the homemade version has some issue at higher temperatures. It would be great to have a professional one that I can crank up high enough to do veggies.

  • Pat Morgan

    I would donate it to our County Career Center Chef and Restaurant Management program. Giving the students the chance to work with a piece of equipment that I know the district cannot afford would give me great pleasure.


    Having tried “amateurish” sous vide cooking without the benefit of the proper equipment (it really doesn’t work very well), I really, really want an immersion circulator. Having just spent over $10,000.00 on a new range, ventilation system and dishwasher, I am not going to run out and buy an $800 appliance. Winning one in a drawing….well that would be nice. In the event I don’t win, I will be saving my nickels to purchase what I know will become an indispensable tool in my kitchen arsenal.

  • Craig Smith

    Hi Michael. I’m really curious to see how the use of different fats, or even citrus, would infuse the protein/vegetable being cooked. Duck fat with rabbit? Why not.

  • Ely

    I’ve heard eggs cooked sous vide have no equal, and would undoubtedly be the first thing tried. I have nothing original or innovative to add, just that a 22 year old kid deciding between a lifetime of cooking or a lifetime of computer programming could use a strong push to the low pay, high reward life of a chef.

  • Chon

    Pork Belly and (separately) perfecting the sleeping person’s hand in warm water trick.

  • Mikey

    Am I the only vegetarian who wants a sous vide machine? I’ll share it with my carnivore brother and make some awesome sous vide artichokes.

  • Beth

    Dearest Santa,
    I would like a Sous vide appliance for Christmas. I don’t have a sick wife and I’m not going to give it to a charitable organization. I don’t have a big fancy expensive kitchen to show such a luxury off but if I receive this I will love it and kiss it and make it my own… oh, and make delicious eggs.
    You’re the best.

    Your pal Beth

  • David Morrison

    To be able to own such a unique piece of equipment would really boost my arsenal of cooking tools and allow me to add a technique that opens a huge door of creativity. This would separate me from the rest of the Chefs in my area.
    Keeping my fingers crossed!!!

  • Jeff

    Very generous indeed. Would love to take this on the road in St. Louis. Just beginning to see the trend catch on here. I know many local chefs would love to get their hands on one of these and have fun and experiment. Local charities and women/childrens’ homes would certainly benefit. Thanks for this opportunity.

  • David Mata

    I’m learning to love sous vide right now, my first experiment was a veal tongue confit in a crock pot with manual adjusting.

    I’d like to get into exploring the precise heating of gels to allow stacking one within another, as well as trying vaccum packed desserts. I’ve been meaning to try sous vide flan balls, filled with a truffle core – the precise heating will allow that custard to set without ruining the chocolate.

  • JC

    I showed one of these to my wife at Williams Sonoma and she gave me that sidelong “you crazy” look. So my first order of business would be to show it off to her, doing my best 2nd-grade “haha I got one!” dance. In my pajamas.

  • Helmuth Rueckert

    I’d use the circulator to do what I like to do best… Entertain family and fruwndsat home. I’d use it to try new methods of cooking, to discover new tastes and textures… Thanks for the giveaway!!

  • Jason

    This would give me an excuse to spend the money on the Keller book and a way to use it.

  • Derrick

    I’d use it for some venison shoulder I’ve got in my freezer. I could get the perfect texture with sous vide.

  • Joe

    i’ve been using the cooler hack on everything i can think of for a while now. the opportunity to use the real deal would justisy how much money i’m spending on meat…

  • Joe

    i’ve been using the cooler hack on everything i can think of for a while now. the opportunity to use the real deal would justify how much money i’m spending on meat…

  • max garcia

    i propose a simple tribute to michael ruhlman a la sous vide… i would take the recipes from the making of a chef, the formulas from ratio, and take sous vide in an unexpected direction: “sous vide baking.”

  • zak

    this would be the perfect Christmas gift (amortized over the next several years) for my French friend that’s always talking about his latest culinary creations.

  • Matt

    I have half a cow (from a local farm) in our chest freezer and twins who are almost 2. I’d love to be able to put some of the tougher cuts into a bag and into the circulator in the morning and have dinner ready that night while still keeping track of the little ones!

  • E. Nassar

    Of course I want my name in the hat for this “Bemer”! Pretty please.
    I would love to use an immersion circulator (other than to cook with obviously) to control fermentation (eg: proofing bread). A tall tub of dough can be placed in a circulating water bath with it’s opening a few inches over water of course, and the water regulated precisely for ideal proofing temp. I’d be interested in the effects of different temperatures on the rising dough.

  • Steven Visscher

    This would be the perfect answer to my wife saying the sous vide supreme takes up too much counter space.

  • Johnny Mendoza

    I will upgrade my tiny kitchen into a lab room where the mission is to seek the truth of cooking from an elemental perspective. The first experiment is sous vide coffee which will provide the fuel to tinker with the perfect egg. I will develop a lab poster showcasing the egg temperature scale so I can ask my guests–“How do you like your eggs?”. Then I will experiment with the avocado! And if you’re looking for compassion.. I have plans to distribute food for Martin Luther King, Jr. Day to the recently foreclosed who are stove-less and living in parking lots. Imagine handing out yummy cooked food in a bag!

  • Bryan

    I would cook my way through every recipe in Under Pressure. Now, it is just a coffee table book.

  • Steven

    We love bison in our house. Done to a medium-rare… This sous vide would be perfect! And all of the many other things that could be done with it!

  • Keith Martin

    I’m the sous-chef at a cafe/job training program for adults recovering from mental illness ( I would bring it up to the store for some training I know they can’t get anywhere else in Tucson.

  • K

    thai-chili-butter poached beets, perfect midrare calotte de boeuf with pickled red onion/cilantro “chimichurri,” that sort of thing. prepared in my casket-sized brooklyn galley kitchen and served to heavy-hitting new york city chefs by their self-educated, non-professional-chef buddy. accompanied by good wine, bad weather, and a loud soundtrack. also: eggs.

  • Keith

    Not sure if I have any clever uses – I just want to use it to make delicious food!

  • Anthony McBride

    Definitely want my name in for the drawing! I have been wanting to get one to use to prepare family dinners and see how it works.

  • john

    Enough of the short ribs.
    Vegetables! Low-temp cooked marina. Butter/stock braised winter vegetables (parsnips, turnips, potatoes) maybe served over vacum cooked polenta? Could you add a smoke component? Maybe even oatmeal or other grains. Can you make oatmeal perfectly creamy sous vide?

  • P. Camargo

    What would I do… I mean besides making my brother in law jealous. I read that you can extract fruit juice with one. Probably not the most difficult thing I could do, but sounds interesting. It would also be nice to be able to cook fish without it being dry. (If you can’t tell I need all the help I can get!) good luck to all, but I hope im the lucky one.

  • Nick Mallon

    I’ve had my eye on this circulator for a while now, ever since I did my weekly stroll through Williams-Sonoma a few months back. I’m a professional cook in SF and even with my 2 jobs (yes Ruhlman, you know how much we cooks are swimming in money these days… Especially with rent in SF!), I can’t afford to buy this sleek PolyScience beauty plus bags and a vacuum sealer. Maybe Santa can bring it to me?
    I will be using it now to practice and then intend on pursuing my dream of teaching kids(elementary-highschool) how to cook and not be afraid of knives, fire, and in this case technology. Kids these days eat junk because they don’t have the training my parents used to learn in Home Ec. Unfortunately these programs have been cut from most every school in the country and with some help, I plan on getting it back on track. One sous vide poached egg at a time.
    Thank you.

  • Cannonball

    I would use it to cook for my wife and baby girl. It’s an efficient way to raise the quality of cooking at home, with the added flexibility of holding. A godsend for busy parents.

  • Ed

    I’d wait until Christmas Eve and when Santa and his reindeer land on my roof, I’d poach Rudolph! Reindeer nose done via sous vide- I’ll bet that’s something Bourdain hasn’t tried yet.

  • Michael Miles

    I have many things I’d like to test out with an immersion circulator. First would be some sea bass poached in a bit of bacon fat. Short ribs would be an absolute must. I’d also really like to try my hand at using sous vide to infuse flavors into vodkas and oils.

  • Chris McD

    I plan to sous vide a piece of pork shoulder until tender, cold smoke it, pan sear it, the serve it along side cheese grits and butter beans..

  • Maria del Carmen

    The restaurant were I work as a prep cook recently got a sous vide machine and it has been mindblowing to say the least to have the chance to play with it. We no longer make our creme anglaise like we used to, we use Keller’s sous vide recipe instead. And what amazes me is that paradoxically this hi-tech machine is allowing us in some way to get closer to the essentials of cooking: the ingredientes required are the absolute basic. No “tricks” needed. I would absolutely love to have a sous vide inmersion circulator at home to be able to experiment and learn more of my craft. I’d love to recreate hawaiian imu cooking (cooking under the earth): heat up some rocks to certain temperature, keep them at that temperature and then cook some meat and vegetables wrapped on ti and banana leaves on them, maybe covering it with rocks again. No digging needed!

  • DougOLis

    I bought Thomas Keller’s ‘Under Pressure’ pretty much as soon as it came out and I’ve since marveled at the ideas and pictures wanting to explore sous vide coooking myself. But due to the lack of equipment and fear of taking too many liberties on what is a very precise science, I’ve yet to actually experiment. My friends and family often ask me what piece of cooking equipment I want most now and a Polyscience Immersion Circulator is always my first answer. As a young 26 year old who keeps getting more and more into cooking, I can’t wait to try one of these out.

  • Tracy Chang

    Hi Michael,
    The first thing I would do is attempt to impart meaty flavors into dry shiitake mushrooms by cooking them sous-vide in my boeuf bourgignon marinade or perhaps duck fat. I love the texture of similarity, the taste of familiarity finished with the aha! of innovation.
    Thanks for your consideration!

  • Warren Woodward

    My kids have reluctantly, through years of badgering, coercing and outright bribery, learned to appreciate flavorful meat. Unfortunately, it cannot have any char, grill marks, browning or marks of any kind if I want it to pass though their lips. I have to sneak flavor into pork and chicken by brining, and they love it. I have dry-aged beef, but have to cut off the outside char before plating. Sous vide – Oh, the possibilities. Flavorful beef, pork, chicken, fish and vegetables that I could give to the kids before finishing on a grill or browning in a pan for the wife and I. It would be a dream come true. I might, just might, be able to cook one dinner the whole family would eat.

  • Lori

    I used one of these immersion heaters to do science experiments when I was a grad student at Case Western. We now have fancy heating and cooling machines that do the same thing, so I am glad to see they have repurposed this design for a more universal use. I would love to try it out the Wild Bass recipe from the Alinea cookbook.

  • steve sauer

    This being the end of deer hunting season in upstate New York, I would use it to make venison ribs. Because venison is so naturally lean, it is practically impossible to cook ribs low and slow enough to break down the collagen without drying the meat out completely. Therefore the ribs either get slathered with a variety of nasty sauces or they simply get tossed in the stew pot. Sous vide might save this cut. Plus, the dichotomy of a truck-drivin’, beer-drankin’, flannel-wearin’ hunter cooking his buck with such a fancy contraption is just too juicy to pass up.

  • Andrew Tam

    As a an engineer interested in cooking this would be a great addition to the kitchen gadgetry. As a student this device would make tasting the delectable sous vide goodies, that I’ve read about on sooo many blogs, much more affordable. As a boyfriend this could up my potential to the level of awesomeness! And as a foodie it would let play in the playground with the big boys. I’m thinking of the perfect steak. I’ve read about it and dreamt about… all that’s left is to cook it!

    Thanks Mr. Ruhlman and to the nice people at Polyscience for the give away!

    Cheers and Happy Cooking!

  • Henry

    I raise grass fed cattle and partner with an ethical butcher. Currently, this is a side project but my goal is to cryovak the meat and sell it wholesale in 2011. I would love to try to sous vide some young lamb and offer future customers tips on how to prepare this fine meat!

  • CK

    This thing would be used for all my pork roasts. Start it in the smoker, finish sous vide.

  • Brad Nordeen

    My goal is to start a small market in my area making available to the public ingredients, quality, & techniques that restaurants use. I would use the immersion circulator at the outset to sous vide things like tri-tip steaks, pork tenderloin, duck, etc. that the public could buy and easily finish at home. This way a person could experience sous vide cooking at home while impressing their friends and family, not having to make a large investment, & and it all is easier than making hamburger helper. The market would also focus on getting produce directly from local farmers and giving people access to the variety and quality fish & seafood that restaurants source. Thanks.

  • BenJ

    Would love to try and figure out how to combine Sous Vide with backyard BBQ smoking for the ultimate in smokey and perfectly textured meaty goodness.

  • BA Garcia

    I tried entering on another site and got an error message stating the time was past to enter, Michael, please don’t consider this a duplicate entry and bar me, ok?
    I am older (57) yet have a experience in small restaurants which I’ve had in Las Vegas and Mexico, I also bring back the old classic dishes of Mexico which no one wants to make anymore because they have too many ingredients and are too labor intensive (but are fabulous!) and I am now attending Le Cordon Bleu (I never had formal training and now I need it)- but we are learning about sous vide and we had the Chateau’s Chef from Luxemburg also come show us some of his recipes and it blew us away!!! What I could do with this would be amazing! The proteins, the presentations, the flavors, the experimentation would be awesome!!!!! Delicate and tender ingredients preserved perfectly and magnificently, just wonderful. Please consider me for this and I can demonstrate a world full of great cooking to you! Since I won’t be getting anything for Xmas (been wicked and poor you know…) this would be the maximum happiness gift of a lifetime.
    By the way, you interested in having me intern under your direction? I need an externship too so I can graduate and I’m pretty amazing!

  • Henry G

    I’m terrible at cooking steaks to desired doneness, hopefully this machine can help me out!

  • Andrea

    Corned beef sounds good for a start. I also think i would use it to prep for all the tailgating food for Browns games. It would be great to have a head start in food for the cold weather I am expecting at the Steelers game.

  • I-Wei Feng

    I would like to sous vide fresh-off-the-vine hops, to see what kind of flavors can be extracted this way versus traditional ways of 1) adding to the boil or 2) dry hopping. Perhaps make hops extract to fine tune beers for individual tastes or even use as bittering in cocktails.

  • Jamie Holte

    I’d fly home with it so that my family of enthusiastic cooks could retire our kluge electric skillet sous vide rig and cook some scrumptious holiday meals.

  • Dan Lin

    Wow, I’d use this to spread the gospel of sous vide to my non-foodie friends, family and neighbors. Think of all the poor folks out there who don’t know what a properly cooked egg tastes like! First thing I’d try is Chinese tea eggs. Grew up eating them, but think it’s a crime that restaurants sell them with the green tinge on the yolk. Blasphemy!

    Let’s bring sous vide to the masses, not just folks who can afford to eat at The French Laundry and Per Se. The more people who want one of these, the more affordable they’ll become. Think of the possibilities to get people to cook themselves. No excuses to opt for processed and fast food!

  • Thaddeus

    Ice cream. I need the precise temperature control to perfect my ice cream. It should also allow me to save some time by doing larger batches without turning the anglaise base into scrambled eggs. The circulator will help me start my boutique ice cream business as well.

  • Bill

    pork cheeks, or maybe even fromage de tete if possible. skip paying for shipping, i’m in the neighborhood.

  • Matt

    i’d give it to my little brother, who’s been using a cooler and hot water (to good effect) for his sous vide experiments, but i’d like to see him step up his game

  • Matthew Mckenzie

    I would absolutely find innovative ways of using a sous vide machine. Charcuterie being my passion, I imagine my first experiements would lean towards blood sausages, swwetbreads and zampone.

    Naturally, I’d start eating a whole bunch of farmers’ eggs as well. 😀

  • Tim

    I braise short ribs, pork and chicken for my 14 month old daughter’s lunches all the time. This thing would save me time and mess!

  • Pam

    I’m one class away from finishing culinary school and my son has recently started. We’ve tried a few culinary “experiments” with molecular gastromony ingredients and often talk about sous vide — he even used a basic sous vide technique in a cooking competition about 5 years ago, while he was in high school. Our area is a culinary desert (ironically, we’re in Nevada) and I’ve found that very little creative, out-of-the-box thinking is encouraged in our culinary school and in our area, as a whole. It would be wonderful to be able to encourage a young, chef-to-be with such an amazing device. Heck, it’d be a two-fer … he and I!! 🙂

  • Keith

    I am a working dad who enjoys making great meals and doing so in the new and creative ways, but I don’t always have time. This would help me put the main course in before work and be able to finish dinner in no time after work.

  • S.H.

    My mentor purchased his own restaurant last year. He makes evertthing in-house with a real care and attention to quality and detail and a passion for his craft like I’ve never seen. He’s looking for new ways to evolve and improve his menu, and sous vide has been at the top of the list. With such a new operation things are tight so it isn’t looking likely to become a reality any time soon. I can’t think of any person more deserving of such a Christmas surprise!

  • William Walton

    I want to take the sirloin end of a pork loin and cure it like you would Canadian bacon. Then vacuum seal it with a small amount of smoke inside and cook to maybe 141 degrees. Chill it, then sear it hard in a cast iron skillet and serve them like ham steaks. Maybe infuse some other flavors in the vacuum bag as well( sage, molasses, etc.)

  • AS

    dinner for mom & dad in bag #1, dinner for the under 1-yr old crowd in bag #2 🙂

  • Joshua Fagans

    Was just (re)inspired by a visit to the French Laundry (see the web site). I have cooked extensively from three of “Saint Thomas'” books and am ready to take on “Under Pressure” but am lacking equipment. I would be hard pressed to say I am the most needy but I will say given how much I like to cook this device will get a workout here and will be appreciated by many guests. Heck, I’ll even be so foolish as to through in an invitation to dinner the next time you are out this way (Bay Area)!

  • Mattias Morrison

    We’re committed small farmers raising meat in our small community– we would cook our goat, pork, lamb & chicken to perfection! CSA only harvest dinners!

  • Jarrett Hann

    Always wanted to experiment with offal and see sous vide effects on it (Namely tendon, tongue, tripe). Imparting flavor in vegetables & legumes; possibly even for soups, sauce and purees. Mixing proteins (meat & vegetable or surf & turf) see how they flavor one another. Attempting various curries (a short rib nihari and beet/carrot green sag paneer comes to mind) and of course…confit! (wastes less immersion fat per quantity and saves money. Overall a useful tool with reliably delicious results. (also very useful in restaurant setting or for dinner parties)

  • Nan@tastingoutloud

    I think a home cured hunk of corned beef would be right at home in a sous vide hot tub… that’s my plan anyway! In February I have friends coming from Tuscany and they love anything “American”. I always make them a down-home, typically American meal. A sous vide corned beef would be perfect for my happy Italian friends and me!!

  • Jim

    For safety and versatility, I would like to graduate from Chang’s ‘ghetto’ method.

    Thanks for the opportunity.

  • Fred

    As a Chef Instructor at a small community college culinary program, this would allow my students an opportunity to experiment with new equipment. Of course it would be an eye opening experience to create ant taste near perfect duck galantines, artichoke barigoule, veal cheeks, pineapples (the list goes on). Then take away the immersion circulator and have the students cook the items using the classic techniques.

  • jordan

    Aaron R
    I would make the best brunch ever. I would sous vide braise lamb necks after they are seared and deglazed. Once soft and tender I will dice up wtih fennel, carrot and any other root vegetable I find. To utilize the machine, I will cryo each vegetable with EVOO and seasonings and cook at 84 till soft. Next I will dice up the lamb neck and in a hot pan with duck fat, I will sear the root vegetables with the lamb neck until I get a deep golden crust. Turn the circulator down to 62 make a batch of mi cuit eggs, and when the hash is done crack some mi cuit eggs on top, a little hot sauce and fleur de sel. Serve with favorite brunch cocktail or wine and friends.

  • Dane Alton

    I have wanted one of these for years. I would use it to cook recipes from the Alinea book, and attempt to do an 8-10 course meal.

  • Joe F

    I’d like to work my way through the Keller book and I’d also use it to make fixing dinner on gym/meeting nights more convenient!

  • Paul

    I’ve got a couple projects I’d like to work on:
    -I think homemade pastrami would be even better when cooked sous vide rather than steamed. (Yes, I use the recipe from Charcuterie)
    -I’d like to use it as a really smart double boiler for the reduction of things like tomato paste. (Tomatoes lose their fresh flavor when cooked at too high a temperature, so I think something like this could be used to reduce them into a dense paste without necessarily giving them the cooked flavors)

  • Byron Ham

    I would feel so blessed to win this piece of equipment. I currently work in the dining hall of Oxford College through Sodexo in Oxford Ga. An immersion circulator would allow me to transform the food that I serve. Our kitchen is 90% from scratch. On any given day, I may cook 8 whole briskets, 4 cases of chicken, or 10 whole pork loins for one dinner. I am in charge of preparing dinner 5 nights a week for anywhere from 900-1200 people. I think that being able to sous vide such proteins or fresh vegetables would allow me to lift our already quality food to the next level and put our cafeteria on par with a restaurant. It would also allow us to truly WOW our guests that we serve through our catering services.

  • Jerry Kubrak

    Since seeing one used on Iron Chef America, I have wanted to get one. Just haven’t been able to justify the cost. So many possible uses. Coming from a large family, I am fascinated by the idea of being able to start something cooking and not have to worry about it overcooking, yet coming out nice and tender. I am also an experimenter and would love to try all different things with it!