Sous vide

croatan · 11-21-2016, 07:59 AM

Largely thanks to this thread, I got myself an Anova yesterday and tried it out for the first time last night. I did four pretty thick ribeyes at 129 for a little under an hour (two with some rosemary and garlic sealed up in there) and then seared them on cast iron with a little oil and garlic butter. Turned out great. Nice crust and medium-rare throughout. I'm really looking forward to playing around with this thing. Planning on doing some turkey breast in there for Thanksgiving.

11-21-2016, 07:59 AM	#11
croatan Missing Peter Join Date: Oct 2008 First Name: James Location: la Vuelta Abajo Posts: 3,727 Trading: (6)	Re: Sous vide Largely thanks to this thread, I got myself an Anova yesterday and tried it out for the first time last night. I did four pretty thick ribeyes at 129 for a little under an hour (two with some rosemary and garlic sealed up in there) and then seared them on cast iron with a little oil and garlic butter. Turned out great. Nice crust and medium-rare throughout. I'm really looking forward to playing around with this thing. Planning on doing some turkey breast in there for Thanksgiving. __________________ Fumo ergo sum.