[ZeWaren]

I threw away the finger technique, and now I use an instant thermal probe. Works 100% of the time.

+1 for the beurre, but don't forget to buy more for the sauce! It's all about the sauce.

[wiz21c]

Yeah but the finger makes you look like the real deal :-)

Another thing with that technique : rest the meat long enough. Makes a huge difference (not necessary with sous-vide/low temperature I think)

And contrary to what I've read, good precision cooker and vacuum machine (dunno how to call it in English) can be quite pricey. A few hundreds euro down here, so not cheap at all.

[tk75x]

For ~$100, you can get a sous vide machine that attaches to most pots and a set of reusable zipper bags with a valve built in and hand pump for vacuum sealing. I highly recommend trying it out as the steak and fish I have tried cooking so far all come out very tasty and well cooked.