I want to surprise my wife with something really special, and I have been thinking about sous vide cooking.
Has anybody had any experiences they could share with me?
Does it work well with fish?
How about Fugu? Do you think that would be good cooked a la Sous Vide?
I think if you want to try sous vide cooking you might want to get hold of an Oct. issue of Vogue and read Jeffry Stiengarten's article on trying that at home. It takes some real precision in regards to temperature. Fugu? Where are you going to get that raw and what is so romantic about it?
I've read that the botulism present in ultra low temp Sous Vide cooking destroys the poisons in the Fugu.
Now, where to find the Fugu in SF Bay Area? Any suggestions?