To spin off of [MENTION=19]Kay Jay[/MENTION]'s thread, I also picked up an Anova Sous Vide hand vacuum sealer thingy for $20 at target, which came with 2 bags.
Note: I bought the 6'' container like a dolt, so I had to rig my anova a little bit for it to work. (Got the right container coming in tomorrow).
Last night I did steak, see results below. I did it at 154* but for only about an hour. The lady friend doesn't like rare steak, so I tried to please her...she didn't even eat Still turned out delicious. My only complaint is the thinner portions of the steak were almost over done, but the picture below was where it was the most delicious.
(blurry picture is blurry)
Tonight is pork tenderloin, two of 'em in seperate bags. Dried off, rubbed with garlic sea salt, and a garlic and herb spice mix, topped with the carnitas slow cooker sauce and a glob of butter. Will be going in @ 135* for 3-4hrs, here's a teaser:
Note: I bought the 6'' container like a dolt, so I had to rig my anova a little bit for it to work. (Got the right container coming in tomorrow).
Last night I did steak, see results below. I did it at 154* but for only about an hour. The lady friend doesn't like rare steak, so I tried to please her...she didn't even eat Still turned out delicious. My only complaint is the thinner portions of the steak were almost over done, but the picture below was where it was the most delicious.
Tonight is pork tenderloin, two of 'em in seperate bags. Dried off, rubbed with garlic sea salt, and a garlic and herb spice mix, topped with the carnitas slow cooker sauce and a glob of butter. Will be going in @ 135* for 3-4hrs, here's a teaser: