Today, I did my first Sous-Vide compliments of the Thermomix.  I have wanted to try this method forever and I don't know why I waisted so long.  This recipe is Artichoke stuffed chicken breasts.  They came out really well.  I should have taken more pictures throughout the process but at different points seemed like me hands were so dirty I didn't stop to take a picture.

If you have the means to Sous-Vide, I would definitely recommend it if you haven't tried it.

This is a pretty good explanation of what Sous-Vide is.  I think I will try Salmon next.

I've had a Joule sous vide cooker for over two years and can attest to the consistently great results to everything from beef, chicken (definitely the best chicken breasts I've eaten), pork and salmon - to eggs, vegetables and desserts.

The images are of a chuck roast-!  Yes, that result requires a sous vide cook time of 20-24 hours to breakdown the collagen and achieve the tenderness for a 5# cut of meat; but the flavor... pretty damn close to that of prime rib, and also pretty close to the tenderness of a traditional slow cook or pressure cooked chuck roast.  (And longer cook times would increase the tenderness of the meat - but for my liking, this is more than good-enough).  Remember, in this recipe the meat is cooking at a CONSTANT temperature of 133° - so that's as hot as the meat will get - hence the rare to medium-rare results.  The key to this being a safe cooking technique is the combination of 'time & temperature'.  As the cook time is so very long - it will easily kill ALL bacteria during that time; and frankly is safe to eat after only a few hours.  Again, the additional time is needed to break down the collagen to provide the tenderness in the meat.

Following the sous vide cooking, the meat is encrusted in ground peppercorns, mustard seeds and chopped rosemary, placed in a 475° oven for 15-20 minutes to brown the surface and is served with a Yogurt-Herb Sauce.

I've always been skeptical about sous vide, but the Anova videos and Ralph's pictures have me curious now. 

The Anova is right up my alley.  Easy to store, and affordable.  I use very few apps, but for this I'll deal with it.

I found this one the other day and this was a pretty good tutorial I thought.  Steve, that roast REALLY looks good.