Anyone had any sucess with this? I'm going to try and achieve a cooked piece of squid in the cryovac bag. So that all i need to do for service is quickly colour it. Also, i want to roast some squid and do a squid consomme, anyone done anything similar to this i can get a few ideas/tips on? First thread i've started here, i'm a professional cook from australia, recently finished an apprenticeship and i'm always on the prowl for new inspiration/ideas. Hope this can be a great place to exchange ideas/tips.