<p>Sous vide can produce astonishing results. Sadly, an immersion circulator is something beyond my budget and well beyond my storage capacity. I’ve heard of the alternative methods that you speak of, but I’d have too much difficulty trying to maintain that narrow temperature window over a long period of time required for some dishes. Thomas Keller’s book on the method is fantastic.</p>
<p>And if I really need something done sous vide, I know a good number of chefs that would help me out (and I know some ridiculous chefs)</p>
<p>There are some great sous vide videos on the Eleven Madison Park website. I eat there quite frequently as it is easily my favorite restaurant in NYC. Highly recommended.</p>
<p>and while jus li</p>