First time using my Anova. Seasoned with SPG. 136° for 2 hours. Very happy with the results.3yr ⋅ BearOnTheToilet ⋅ r/Sous_Vide
Wagyu Ribeye, and NY Strip. 129° for 2 hours, and seared on cast iron.6yr ⋅ AndreGerdpister ⋅ r/Sous_Vide
Home cured, maple bacon Sous vide 145deg/24 hr....I mean...I can’t even....They should have sent a poet....5yr ⋅ Schickie ⋅ r/Sous_Vide
Small bone in pork butt 20hrs @ 140F then into the over for 10 min @ 500F. Seasoned Puerto Rican style with Sazon and Sofrito.6yr ⋅ Yosuccha ⋅ r/Sous_Vide
Sous Vide my favorite butcher cut for Chimichurri Steak - 129° for 1.5 hrs6yr ⋅ McGooForty2 ⋅ r/Sous_Vide
Gator Filets !?! ( frozen ) I’m in need of time / temp/ seasoning suggestions .. I am willing to divide and try a few options and report back.6yr ⋅ RUSnowcone ⋅ r/Sous_Vide
12 chances and this “expert” still missed the the true must-have...6yr ⋅ pale_blue_womp ⋅ r/Sous_Vide
I panicked at the last minute and turned up the heat on strip steak from 129 to 140 for the last 4 minutes. Then quick seared in cast iron. Should have trusted the app. First attempt time ever though. Joule6yr ⋅ Bryancreates ⋅ r/Sous_Vide
Didn’t Quite Get the Sear I Wanted but Still a Tasty Steak - Angus Strip 129/26yr ⋅ greenguy1090 ⋅ r/Sous_Vide
Salmon 113* on a bed of Cauliflower puree and a red bean and parsley salad. (Chef Steps recipe)6yr ⋅ Lraknayr ⋅ r/Sous_Vide
