where do you buy your meat?

[sevans105]

actually I'm an hour south of St James. I'm down in Fairmont near the Iowa border. And you are always welcome down here....planned party or not.

Sous vide is for tons of stuff. I use that process regularly for chicken breasts, pork chops, seafood, anything that benefits from precise temperature control. I don't use it all the time but I do use it a couple times a week. Do a bit of google searching and you'll find a ton of resources. being very specific with the temperature is critical though. you are cooking things just enough, but generally not sterilizing, so pay attention and make sure your temperatures arent too low for too long