Sous Vide or not Sous Vide? That is the Question.

Ok, my friends. Of all things, I've been reading up on this crazy sous vide tech(nique) and I'm a little intrigued. If you haven't heard of or read up on it, here's the gist: seal the food to be cooked in an airless plastic bag and immerse it in water that is at the final internal temperature you want the food to reach. No overcooking, no undercooking, no loss of juices or flavors.

 I'm also unwilling to shell out $200+ for yet another kitchen gadget that I may or may not use beyond the initial experimentation stage. For instance, this little darling runs $237, used. I like my toys, but please.

Interlude - Scorpion Oil

Not in any way like snake oil. All I did was cram 5 dried Trinidad moruga scorpion peppers and 4 fresh garlic cloves into an empty vodka bottle and fill it up with medium quality extra virgin olive oil.

That was 3 days ago. I've been dipping baguette bits into it all night. Just right.