First multi sous vide cook - Creme Brulee and ribeye

Today was my first multi sous vide cook.  This morning I cooked the basic creme brulee recipe from this site and then did 2 ribeyes @ 134 degrees for 1 hr 35 mins.  Then a quick sear in a cast iron skillet with a quick butter basting.  The results from the ribeye were fantastic.  The precision afforded by this cooker is just amazing.

The creme brulee.

I apologize about the picture size.  The upload option was not working so I had to link it to Google photos.


I fixed it for you – John B

It looks delicious