Chef,
I'm just now listening to SCS Sous Vide Cooking - The Good, The Bad, & The Ugly.
You mentioned gradient sous vide cooking where the water temp is set slightly higher than the target food temp, then using a probe thermometer poked through a piece of weatherstrip to monitor the actual food temp.
I'm not picturing this! Any chance you could do one of your quickie videos demonstrating it? Or if you already have, point me to it?
Thanks!