For my birthday my wife got me a Sous Vide ( https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1475470027&sr=1-1&keywords=avona+sous+vide ). I’ve been wanting one for years, and my primary reason, because of the precision temperature needed, was to try and temper chocolate with it. That was my first test, and while I didn’t get to run through the whole temperature range I wanted, the piece that I tempered is holding quite nicely with no bloom! So if I run through the whole process correctly, I should be able to perfectly temper the chocolate every time! And without the $900 tempering machine!!!
Today’s experiment was chicken, and it came out perfectly!