Sous vide

[jonumberone]

I've read the same thing about fats that Adam did, and have never added any to the bag.
I added a few sprigs of Rosemary to the lamb rack, and a few sprigs of thyme to the tenderloin, but honestly, it didn't seem to add any flavor to the larger cuts of meat.
Adding rosemary and garlic to the pork chops made a huge difference.

I'm right there with you on the sear, Vin. It's a work in progress.
I always get the pan screaming hot, and I'm still not happy.
I'm starting to wonder if my sear is fine, but it just suffers from comparison to a traditionally cooked steak?
I asked my wife for the searzall for Christmas. I'm hoping it's a game changer.

Tried out my first recipe from the Anova app yesterday; Cream of Celery Soup.
I chose it simply because we had an abundance of celery left over from the holiday.
It was simple enough. Throw all of the ingredients into the bag, cook, and puree.
It was really tasty.