re: #442 Killgore Trout

What did you learn? Have you tried it yet?

Not cooking myself, but my friend cooking. NY strip - unbelievable. The steak is a perfect temperature all the way through. If you like medium rare, it is medium rare all the way up to the very thin layer where it was seared (after cooking). No transition at all. And the taste is amazing. The texture is literally like eating butter. Cool stuff. Contraption cost around $450 so you gotta really want to do it. Or you could try building one like you’d said, but it probably wouldn’t give as good a result - the idea is to have the entire bath have the exact same temperature. That’s hard to do on your own. Either way, good stuff, you should try it, cooking it yourself or inviting yourself over to someone who does it ;)