In article >,
Curt Nelson > wrote:

> On 11/8/2010 11:46 PM, isw wrote:
> > In >,
> > Curt > wrote:
> >
> > --snip--
> >
> >> Sous vide certainly isn't for everyone, but I enjoy it and it has
> >> completely transformed my cooking.
> >
> > I've just recently started with it, and so far, am pretty impressed.
> > Care to share some of you big "successes"? Hints and suggestions? Things
> > *not* to try?
> >
> > Isaac
>
> Hi Issac,
>
> I bumped my reply up to a new thread. Good luck with sous vide!
>
> As you discover more, don't get too caught up with the food evangelists.
> Sous vide is nothing more than an interesting way of cooking that
> produces very certain and predictable results.
>
> The fun ensues when you use your imagination to make incredible
> creations. A great (and cheap) learning experience for me was cooking
> eggs at various temperatures and failing miserably... and then
> succeeding spectacularly.
>
> Now I can cook an egg breakfast that will bring tears to your eyes. ;-)

I've not yet tried eggs sous vide, but my reading tells me that cooking
them that way is at least tricky (because of the range of temperatures
over which egg proteins denature).

What did you do that turned out so well?

Isaac