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.
Mario-
I fixed it for you – John B
I fixed it for you – John B