Thanks for sharing this and not editing out the exploding bag, as I'm sure that's exactly what's going to happen when I try it at home. Love that not everything you do is perfect :) but it certainly doesn't take anything away from your charm.

Cheers
Monique

Thanks for the video and for leaving in the exploding bag.
A few questions:
As a home cook who has been playing with sous vide for a month or two, it is a lot of fun -- a new way to cook.  Sometimes the results are spectacular.  I did a butter poached steak at 135 for 1 hr and then gave it a sear.  Good stuff.  
Sometimes not so much.  I did a sous vide salmon (everyone raves about doing salmon sous vide).  I forget what temp I used, but it was nasty -- almost jelly like.  It was cooked, but has a really unpleasant texture.  
-- What do you use sous vide for in your restaurants and what have you decided is better done the old fashioned ways?  What is your favorite thing to cook sous vide? Is the steak at Volt sous vide? 'Cause, man, that was good.
There are not a lot of recipes out there for this (except for the mind blowing complexity of the thomas keller book -- most of which require a chamber vac for compression and a dozen or more components).  Care to share any?

LMFAO! first! thank God you guys love ure microwave as much as me. soo many people dont and its like technology is technology.use it!

also, for people asking if you dont have a foodsaver (i dont), there is an as seen on tv little thingie they sell at sears and it creates a vaccum (its like a tiny foodsaver but u can hold it in ure hand) and its like 10-20$. i can look up the name if anyone wants.

Also, u can just use a rice cooker or watever to do sous vide in water to control the temp. about the circulator, i'm looking into maybe getting something cheap that is usually used in aquariums. this is all on my to do list, lol, my non ending to do list.

also, note on the video, i LOVE ure videos, but i think the music is too loud when u are talking, i know that was prolly added in editting, so, should be easy fix.
peace.

Another great learning video..thanks!

The idea sounds good, except that I have resolved to never heat my food in plastic in the microwave.  I use only glass or ceramic.  Probably won't be doing this one.  We are bombarded with too many plastics these days.

Ey Chef,If you were going to cook/chill a sous vide product that required a long cooking time such as pork belly or short rib, after properly and thoroughly chilling the product what would you consider the shelf life to be??  Thanks Brah.  Aloha

Thanks for posting this, as I've been really interested in sous vide cooking.  Could you talk about any potential hazards with this style of cooking: something about cooking in plastic just doesn't seem safe to me - have you come across or heard about issues with the chemicals that make up the plastic leaching into the food?  
Also, I caught a post on another message board from a chef who sous vide'd short ribs for something like 40 hours at 133 degrees then seared them off.  Would harmful bacteria be present at that temperature?  
Lastly, I know you guys were given that at-home sous vide machine a few weeks back - have you gotten a chance to play with that, and if so, what are your thoughts on it?
Thanks for taking the time to read, and if you have time I'd love to hear your feedback.
Your fan - Ben

What temp do you sous vide your foie torchon at. I have had some sucess at 80 celcius, but I cannot achieve the pink center. Sugestion beyond adding more pink salt?

Thanks
Jenn