I feel really bad for leaving readers in a lurch. I think I may have taken on a bit more than I could handle these past few weeks. But, I did run across this really cool article on MAKE on how to make your own immersion circulator. They call it a "sous vide machine," which is fine. The upside is that it costs about $75 to make. Versus spending $400 for the "SousVide Supreme." And anyone with a lab catalog handy can tell you how much a new immersion circulator or water bath can cost. About a grand. Starting. Unless you know of a lab closing that you'd feel comfortable snagging. Not that I'd ever condone or suggest theft.

The absolute great thing about a circulator is that it maintains a constant temperature. There is no fluctuation. There is no overcooking. You can stick your food in a vacuum sealed bag and let it sit at temperature for several hours. It will maintain that temperature. Want roast beef for dinner, but don't want to wait 2-3 hours for it to cook in the oven? Pop it in a vacuum bag in the bath before you leave for work, even better the night before, with the bath set to 55C . . . More