So we took a Sous Vide at Home class at Sur La Table on Saturday, where we played with the new Sous Vide supreme machine they are selling for home use (for like $500 instead of the professional ones that are $3000++). We used it at home yesterday to make lamb chops. All I can say is, WOW. We let it cook for 3.5 hours at 133 degrees (temp for medium rare) and seared it off on a cast iron pan before serving. It was the most tender piece of lamb I have ever had, and perfectly cooked to a medium rare.
Thought other foodies would appreciate it. Today we're going to try shrimp fajitas, where we'll sous vide the shrimp. So excited!