Anonymous Modernist 2383

Thank you for Chorizo French Toast experience! I soaked brioche two ways to compare: "manually" and using chamber vacuum. The difference in texture is very clear. As a variation, I served mine with an egg poached in Lapsang Souchong tea, and it was also very good. Here is my photo set: http://www.flickr.com/photos/27110859@N06/sets/72157629742741882/