[admiral72]

Originally Posted by asianthree

Our son sent us a commercial sous vide over 9 years ago. Used in high end restaurants for years. We have used it couple time a week since the day I unboxed it. Steak mid rare is always perfect. Eggs Benedict for 12 without ever leaving the conversation is priceless.

2 years ago we received a new commercial with temp increments of .2. Makes it even more precise. Mine comes with the commercial bath, one for smaller items, and a large for cooking for a crowd. Everything breaks down and stores in the large bath.

Still using the first one, along with the new. We had steak and lobster for 8 on NYE, and except for the 15 minute prep, and the minute to high sear steak with a torch, then plate everyone at once. I got to spent the entire evening with our company.

Not much has changed in the last 9 years, my recipes came from restaurants, for years, but now online and cookbooks help those who are new to cooking sous vide welcome to the best way to cooking

Can you tell the name of your units?