sous vide experiment: perfectly well-done chuck fillet, originally uploaded by aarn! +15th December, 2009+.
rigged up a thermal immersion circulator from random parts from the electronics lab and a 6-qt crock pot. vacuum sealed a 1.5-lb chuck fillet in a plastic bag with a few sprigs of tarragon and two crushed cloves of garlic. placed the bag in the 146-degree bath of the circulator for 3.5-hrs (70-mm thick cut @ 146-deg bath temp - according to baldwin's practical guide to sous vide cooking). the cut came out perfectly well-done, uniformly cooked, and juicy. ideally the cut would have been cooked to a lower temperature and then finished on high heat, but those kind of luxuries don't exist when you are running an experiment at your office.