Sous vide

jonumberone · 07-10-2016, 07:13 PM

Nice to see you're enjoying it, Bill.

I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side.
Came out fantastic.

I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out.
I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting.

07-10-2016, 07:13 PM	#10
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,491 Trading: (62)	Re: Sous vide Nice to see you're enjoying it, Bill. I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side. Came out fantastic. I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out. I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting. __________________ Sex junkie looking for a dealer

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