Sous vide

[markem]

I've done two meals now with my Anova.

For the first, I got two free range chicken breasts (on bone, quite large at 1.4 pounds total, onion salt and pepper) and did them at 150 for 2 hours. Ice bath then in the fridge to finish firming up. Rough chopped the chicken and put in to cream of mushroom soup. Mixed salad on the side. Very good - the chicken held its texture and was very moist.

For the second, I got a 1" boneless rib eye. Salt, pepper and garlic powder. Next time I will lower the temp about 3 degrees as it was just bit over what I wanted to doneness (we shoot for just shy of medium). The sear in my Calphalon pan was acceptable but a torch would have been perfect. Best rib eye not cooked over charcoal that I've had in a very long time. The feel on the tooth was near perfect and flavor abounded. May try adding some red wine (maybe 2-4 Tbsp) next time. Salad on the side, but pan seared asparagus is out go-to for steak.

I do not have a vacuum sealer, so have been using the zip-lock immersion technique. I think that both would have been better fully sealed. I'll get a vacuum sealer after the holidays. This is also a good excuse to get some Lodge cast iron that I've been lusting after for use on the Big Green Egg.

I recommend the unit since it has a wide range in which the food is "done". Makes dinners when we both commute less time sensitive and more relaxed in the prep. That alone is worth $129. btw, the bluetooth app sucks as it doesn't appear to alarm, but that's okay since time isn't that important except for the minimum time.