You're welcome.
Now, some good news - Meathead does sous-vide then smoke, as a style called "sous-que". You combine both styles.
Some photos from my weekend:
Wagyu burger, cooked sous-vide for half an hour, then seared in pure wagyu fat. It's sitting on top of potato gratin, and is topped with a gruyere cheese sauce and fried onions. Side salad with a good sour dressing for cutting through all that fat.
While that was cooking, there were some pork shanks in a second bath, where they sat for 24 hours:
The next day, they were glazed with a honey/gojuchang mix, and roasted hot for 10 minutes to set the glaze. Served on top of coconut rice, with some cucumber kimchi, some jicama pickled in pineapple juice with mint, and some daikon pickled with tumeric.
Finally, a cassoulet, with sous-vide duck confit, sous-vide cooked sausages (at a separate time), flagiolet beans, and pancetta. Again, served with a side salad, and a glass of merlot.
I did not cook these - a friend of mine did, so I don't have recipes. He is, to be fair, a professional cook.
