ALL SOUS VIDE
Salmon 122F, fingerlings and asparagus. I did the potatoes for about 1hour at 185F, then put in the asparagus for 10 min. Then I took them out and chilled them in an ice bath. Then I added ice cubes to bring the temp down to 122F (easier said than done). Then I put the chilled asparagus and potatoes back in the bath to reheat while the salmon was cooking. Next time I will pre heat the plate because the food gets cold on the way to the table when it is only at 122F while plating.
NO SOUS VIDE
Charcoal and brazil cherrywood grilled rack of lamb with ratatouille.
