Sous Vide: Flank Steak emerges from a vacuum-packed bag after a 12 hour Jacuzzi at 60 C or 140 F, transformed into a succulent, perfectly cooked, piece of meat
Vietnamese Shrimp Pho, a concoction of rice noodles in a coriander, star anise, clove scented broth garnished with pan fried shrimp, cilantro, hoisin sauce, jalapenos, lime and shaved red onions.