Hi guys I read an earlier comment from Chris that a full discussion on sous vide during service was going to be posted soon but never materialized. I would love to read some explanations on different sous vide setups for quicker pick ups and more consistency.
Also I would also love it if you guys feel like you have any cool ideas on good systems for expoing. this just seems like a great open environment for creative sharing I figured i'd throw that out there too.
