Mike, is there any air taken out of the jar? (You can seal jars like this in a chamber vacuum machine, I know.) If not, it's not strictly speaking "sous vide" so much as "very precisely temperature controlled." What were the supposed benefits?
Yes, the air was taken out of the jar - I am puzzled about the benefits of that technique, though. Chef Stampfer did not give any explanation or reason why they employ this technique, although the recipe is quite detailed as far as how to cook this particular dish.
I'll post the remaining steps and photos shortly.
Edited by MikeTMD, 18 March 2009 - 09:02 PM.