Thread: Food and Drink New cooking methods ... sous vide
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Old 08-20-2014, 01:10 PM   #254
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Originally Posted by ping2000 View Post
Cheap cuts seem to work better than more expensive cuts, at least for me. I have the Anova. Awesome machine. Started with basic chicken breasts and steak. Looking forward to trying 48-72 hour ribs and a brisket.
Yeah, I've done it with ribeye and that's fine. But where it really shines has been with fish, chicken, and pork. At least for me.

I also made dulce de leche with it, and that was incredible.
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