Sous Vide

dfergie

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Put 2 frozen ribeyes in the Anova Saturday afternoon, set temp for 129F, seasoned with butter, coarse sea salt, black pepper, garlic & onion powder. (lightly) cooked 2 hours, turned off unit and let cool for another half hour. Finished in cast iron skillet with butter and bacon grease.
Very tender, very good!
 
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navychop

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We did a 24 hour turkey legs thighs wings, and last night 10 hours breasts. Tender. But we could have picked better flavorings.

Will put on white bread, mayo, lettuce and avocado. Maybe bacon. Any secret turkey sammy ideas?


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dfergie

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Split Chicken breasts with half slice bacon, butter, coarse sea salt & Pepper.
Cooked bacon till it started to curl, placed in bags, cooked 1 hour at 150.
Browned in cast iron pan at medium heat for 2 minutes a side.
Juicy & tasty.


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Scott Greczkowski

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Got one for Christmas and today was the first time using it.

Did pork chops. Nice and tender but I should have seared it more at the end. :)


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navychop

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Raw bacon on breasts? Searing first? Or ahead of time and again at the end?

Might have to try that.


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navychop

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Sous vide an 8 lb pork loin, nine hours. Seared it. Came out wonderful.


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navychop

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Do you use the same torch you use for fitting copper pipe, or do you use the so-called "food grade" torch?


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Homemade Breakfast Sausage

Smoking Meat?

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