Re: Sous vide
No photos but I've been using the Anova for the last few days and have been impressed with how meats turn out with this cooking process. I've never really viewed boneless skinless chicken breast as good for much other than chucking into a soup or drowning under a sauce to cover it up, until now. Was also quite impressed by how it took a thin, cheap ribeye from Safeway (generic mid-tier supermarket w/ average quality) and turned it into something quite edible, which is unusual for their meats IMO.
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