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Marc Nicholas
Sep 4, 2008, 9:31:25 PM9/4/08
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Hello everyone!
Welcome to the sous-vide Google Group. I'm amazed so many people joined so quickly after the announcement! I'm very hopeful that everyone involved will find this an exciting, valuable and entertaining forum for all things sous-vide.
In the interests of kicking things off, a little about me and my interests in sous-vide:
I live in Toronto, Canada and have been experimenting with sous-vide at home for about a year. My blog (gastronautics.typepad.com) has a small post on some of my sous-vide experiments. Currnetly I'm using a FoodSaver Pro as a vacuum sealer and my own design 7-litre sous-vide bath which produces about 490 watts of heating power (thus also promoting sous-vide as a relatively low power cooking mechanism).
I'd love to hear about what everyone else is using as far as equipment, techniques or recipes!
-marc
Welcome to the sous-vide Google Group. I'm amazed so many people joined so quickly after the announcement! I'm very hopeful that everyone involved will find this an exciting, valuable and entertaining forum for all things sous-vide.
In the interests of kicking things off, a little about me and my interests in sous-vide:
I live in Toronto, Canada and have been experimenting with sous-vide at home for about a year. My blog (gastronautics.typepad.com) has a small post on some of my sous-vide experiments. Currnetly I'm using a FoodSaver Pro as a vacuum sealer and my own design 7-litre sous-vide bath which produces about 490 watts of heating power (thus also promoting sous-vide as a relatively low power cooking mechanism).
I'd love to hear about what everyone else is using as far as equipment, techniques or recipes!
-marc
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