Well then, you got me in on a limited time deal. You want whatever casino cash I have?

Nah I'm good, just glad someone was able to get in on it in time.

When does the sale end?

The complete guide to sous vide steaks from Serious Eats: http://www.seriouseats.com/2015/06/f...ide-steak.html

I received my half-price Anova today. I'll cook something this weekend with it. Any suggestions?

Mac N Cheese.

With ketchup

Top with Goldfish crackers to change the texture.

:facepalm:

Ketchup dawg


http://media2.giphy.com/media/13hFrGPgj8Y0lG/giphy.gif

So did a couple sirloin steaks last night, put them in at 130 for about 6 hours, finished them in a cast iron skillet with some butter for a nice sear. The came out delicious.

I've got a couple tuna steaks in the freezer, I don't really think they would benefit much since I just get a sear on the outside with most of the steak being rare. So far all I've done is steaks, I may start playing with other things in the near future.

Pork and chicken. Best applications, IMO.

Salmon is delicious, too.

Did the same (130 for 4 hours) and found a favorite way to finish them - I put the cast iron skillet on the grill.

It's the best of both worlds that way. You get that great surface contact that creates an outstanding crust but you also get the skillet rocket hot that way and avoid that massive smoke-off that you get in your house. You also get a little of that charcoal flavor that you wouldn't normally get from a cast iron.

I think that's how I'll finish all my sous vide steaks from now on. It was perfect.

I actually put it on the side burner on my grill for that very reason.

I've fallen in love with short ribs cooked for 72 hours at 134 degrees.

I love chicken/poor along with the beef cuts (flank, skirt, sirloin, tri tip, tenderloin Sears in bacon fat), but the short ribs blow people away.

Sous vide is very simple and easy to use, it's virtually mistake proof. I think the name is too intimidating for amateur cooks. Otherwise it'd be huge everywhere.