Wow! A “cocotte!” We’re getting into the rarified air of cooking terms with that one!. But, then, I wouldn’t expect any less from a chef that is using one of those pricey Breville Control Freak units. Well played,@Greg Jones…well played.I’m cooking a pork loin sous vide on the Joule tonight, to be finished with a final sear on the Bullseye. I was wanting to sous vide some asparagus while the loin is cooking, so I’m putting it in a cocotte on the Control Freak, temp set to 180° F. My Thermapen ONE and the freak are in agreement on the water temp! Since I mentioned earlier in this thread about doing this, I thought some might find it interesting.
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