03/16/17 11:56 AM
Re: Sous vide cooking with the anova

Another benefit, in addition to the timing thing, is that the meat is the correct temperature (doneness) from edge to edge. Usually a medium-rare steak is well done on the outside, medium next to that, medium-rare next to that, and too rare in the middle. Sous vide steaks are the same from edge to edge, except for the teeny outside crust that's formed during the searing process.

On a slightly different subject, I thought there was a way I could post a photo to the photos thread without it having to be somewhere on the internet? I tried to do that, but it still asks for a url? I wanted to post a photo of my St. Patrick's Day dinner prep.

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