[hoyasaxa]

Searched and didn't see one.

Using the wifi anova. Just got started, haven't done much. My first attempt was a great filet. Cooked at 131.5F for about 45 minutes and then seared in a cast iron pan to finish. Turned out great, perfect medium-rare edge-to-edge.



Tonight's experiment was quite a failure, however. I first found a recipe for salmon to cook around 109F for about 35 minutes, with varying finishing steps. however, I got nervous about food safety and started looking around Google. I ended up finding a guy who advocated pasteurizing the salmon at 140F for 60 minutes. It turned the salmon white, lost all flavor, got very dry, and was hard as a rock. No pictures of this particular failure, but here's a picture of tonight's setup, instead.

[fhaze3]

Made the best pork chops I ever had using Anova.

I should use it more.

[DSB335d]

This is a cool video about searing steaks after sous vide