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.

DBall · 11-21-2016, 11:53 AM

Quote:

Originally Posted by croatan

Planning on doing some turkey breast in there for Thanksgiving.

That's how I did Thanksgiving last year. Came out super good!

Chainsaw13 · 11-21-2016, 06:15 PM

Quote:

Originally Posted by DBall

That's how I did Thanksgiving last year. Came out super good!

Same here. Look up the recipe on Serious Eats. That's what I did. Never went over 145°F. Best turkey breast I've had.

11-21-2016, 07:59 AM	#1
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.