School me on Sous vide

Benefits: Being able to cook food at a very precise temperature

What to cook: Everything, but meat is where it shines

Best meats: Thick pork chops, loin, steaks, chicken thighs...any thick cut of meat

Before and after actually if it's thick enough

Meat cooked sous vide only isn't very aesthetically pleasing

They will need to be finished in some way

Pork can be cooked medium or below, still very pink inside ... frozen meats don't have to be thawed ... meat is generally more tender and juicier than the equivalent degree of doness by grilling or searing then roasting ... a steak cooked to rare via sv will be better than a steak cooked to rare via grilling since the meat is actually cooked more thoroughly at a precise temp ...

Go to 'serious eats' website for tips ...

Serious Eats or ChefSteps are my main sources for tips and recipes

The best benefit of sous vide is that if you cook a streak at 127, it's going to be 127 from top to bottom with zero grey

Y'all ever did tuna steaks a la sous vide?

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Y'all ever did tuna steaks a la sous vide?

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No. I wouldn't even think of it.

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a steak cooked to rare via sv will be better than a steak cooked to rare via grilling since the meat is actually cooked more thoroughly at a precise temp ...

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Lol, you sv nerds are funny

You are welcome to use mine a few times before deciding whether or not you want to keep yours before opening.

Download the Anova app for recipes & tips.