Sous Vide Kick

I'm on a total DIY sous vide cooking kick. Three hits and one miss, so far. No photos yet, I'm afraid, but here's a quick rundown of sous vide successes and failure.

• Shrimp with garlic and butter

My kids and I loved it; flavorful and juicy. Jenn hated the texture. Oh well.

• Moose roast with bacon

Big hit! 14 hours left this lean, lean roast almost fork-tender, and still beautifully pink from edge to edge, a nice medium-rare. Quick browning @ 500°F, and Yorkshire gravy. Lots of positive feedback on this from the 6 people who ate it, even after a day in the fridge. “Best moose I've ever eaten.”

• Carrots with sweet spice glaze

Carrots tasted mellow and cooked, very carrot-y, with no bitterness. Texture was firm but not crunchy; hard to describe. Overall very good, but I need practice reducing the glaze.

• Salmon

Delicious. Juicy and tender, but cooked.

• Shrimp again

Flop. I overcooked them and they came out flavorless (!) and gritty (!!). Diego and Lewis still ate them happily, with an orange mayonnaise I whipped up. The combination worked fairly well.

What should I try next?