During my hiatus from the office-life, I cheffed in several restaurants. One of the innovations that I found amazing is cooking sous vide.
You can achieve results that are not only *perfect* every time, but you can do things it would be impossible to do without such precision control. The control you have with something as simple as an egg is amazing.
The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs | Serious Eats
And you can achieve a texture with fish (especially salmon) that master chefs would struggle to replicate time after time.
How to Cook Fish Sous Vide | Sansaire
I just picked up an immersion circulator for myself (the prices have come waaaaay down in the last couple of years).
So my first home-cooked sous vide meal will be corned beef (which will come as no surprise to any of you who have met me), but I'm looking for other experiences/recipes from anybody here that's cooked sous vide.
I have Keller's book, Under Pressure, which is the reference tome for sous vide (it *is* Thomas Keller), but this is really the coolest kitchen mad scientist device I've ever seen, so I'm wondering what crazy stuff others have tried.
-jPp