u/Cacks-Jactus

Just bought my own personal sous vide. Before covid I worked in a restaurant that did a lot of prep with sous vide. Like melty cheese, soft boiled eggs etc. we had 4 Breville joules running at once most nights. But it’s been nearly half a decade and I haven’t had a circulator in just as long. Going to make some crème brûlée but curious as to what other dishes you guys make besides precision cooked proteins.