Happy Holidays!! I have been using my Anova for simple cooking and just love what I’ve been able to accomplish thus far, as does my “meat-loving” house of football-player men!
This Christmas I am going to Sous Vide a 10.7 lb bone-in grass-fed rib roast. I have read recipes that call for as little as 5 hours and as long as 24! Can someone with more experience please lend me some wisdom?