Ok! Whee! Got all my equipment today and I think I picked a really good rice maker for it, it has a hole in the top the probe can drop down. It's amazing to watch because the power cycles on/off pretty quickly as it is heating.

Anyway, I made my first custard-y eggs in it. 148 degrees for about 1 hour. Really was nice! They were soft and like custard but the yolk was slightly firm, whites were very custardy.

I just packaged up some meals. 2 pieces of steak with S&P and grill seasoning. And I have 4-5 chicken thighs sealed with olive oil, tiny cherry tomatoes, S&P, garlic, fresh marjoram and a bit of red pepper flakes, oh and red bell pepper slices. I'll probably cook them tomorrow, or at least one of types, they might require different temperatures.

So the idea is to cook these to perfection then finish in a very hot cast iron skillet for a bit of a sear.

The sealer was fun to play with too.