chefjim

Hey Nathan, Great information throughout this thread, thanks. I just purchased sous vide equipment at the club I work along with Roca's book. Searching the web for sous-vide recipes is like looking for a needle in a haystack. Do you have any links to sites with actual recipes. I guess most recipes can be converted using the time and temperature tables you provided, I'm just not sure how certain ingredients will react under sous-vide conditions, (say adding garlic, how much is too much etc.)