I appreciate all the great feedback. The sous vide resources link was very helpful. I copied, reformatted, and printed it to include with my two sous vide recipe books. Despite what several recipes said, I obviously cooked my roasts at too low a temperature, and not nearly long enough. The idea of a giant container of water sitting on my kitchen counter or island for 48-72 hours is not appealing to me, but I may still give it a go just to see what happens. I have yet to try chicken breasts, but based on zokellib’s post, that will be my next attempt. As for keeping a log, I’m just not that kind of person; I don’t have that kind of discipline. I want to be able to buy a reasonable piece of meat, hold it in the air before I submerge it in the bath, and threaten it with the trash can if it doesn’t behave correctly.
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