Sous vide

[jonumberone]

Originally Posted by Grape Ape

Tried out the Anova last night on some rib eye, and you can officially label me a convert. The interior of the meat was absolutely PERFECT. I do need to educate myself on searing techniques though. The (non-existent) crust was a bit of a failure. Looked bad, tasted great.

Searing is definitely the hardest part to get right.
I struggled with it at the start, too. It will come with time. Just need a little trial and error.
Get the pan HOT! Use oil with a high smoke point. And don't be afraid to let it sear.
I was always worried about having the food overcook while I was searing it off so I didn't leave it long enough to get a good sear.