What Did You Sous Vide Today? (Dedicated Thread for Precision Cooking Pics, Recipes & Discussion)

[iego]

ack, sorry. Too much eating, too little picture taking. It worked well, and totally according to plan. BTW, BladesNBarrels, I didn't use the app at all (while I do have it loaded and registered on my phone and Alexa, and did receive updates... mainly things like your water is up to temperature, you can start cooking now... hours after I had put the roast in to cook. Anyway, the Anova I have (wireless/Bluetooth and previously registered), just let me put it in the water bath, use the dial to set the desired temperature, and hit start. If I never received a notification on my smart phone, that would have been fine by me.

The roast itself was rosy and pink (3-bone, 6lb, rib roast, sous-vide at 137 degrees for six hours), and my propane weed burner easily seared it after the sous-vide itself.

First time I have ever done a Rib Roast, so hard for me to really put the sous-vide method in perspective. Normally I would have cut it into steaks and seared them at high temperature, and let them rest. Dunno, I thought it was good, but not mouth wateringly great.

Pictures next time!

-John

PS. I thought I had posted a picture of the cooking process, but I don't see it now...

Here it is...

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