For the Cuttlefish ：
8~10 ounce squid
3 cloves garlic, chopped
Scallion slicing to taste
1/8 tsp salt
1/8 tsp white pepper
Olive oil to taste
Rice wine or white wine to taste
For the Cuttlefish：
Set the Sous Vide Precision to 158℉/70℃.
Season the squid with salt and pepper. Place in a large zipper lock with the olive oil, garlic, scallion and rice wine. Place the bag in the water bath. Set the timer for 40 minutes.
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Transfer to a serving plate.