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Dennisim 100% sous vide, last week i finally got an automatic system, instead of the old where i had to adjust it on the stow, i have so many things i want to use this for 🙂
Then again, im a geek, read molecular gastronomy (or just science in the kitchen) make worms in grass and soil and serve to guests (no its not real worms, soil or grass :silly: ) and can easily use 3-4 days of cooking and even more planning a dinner party when my guests are the kind that love my nutty experiments.
If you sous vide, then try 1 hour egg at 64 Celcious, they are perfectly softboiled, and the consitensy is allmost like thick cake cream
Right now im working on a small dessert that consists of chocolate foam ice with a raspberry fluid center, the chocolate foam looks like cotton and the raspberry center is solid until you put the spoon into it, then it will break and flow out, that is going to be so awesome to see people eat