I’ve been enjoying my new sous vide. Trying to figure out how to make my entrees hotter to taste without effecting internal doneness.
Serve on pre-warmed plates.
Also do not pre-carve the meat before serving as it cools faster.
Michael, as John reccomends heat your plates and if serving just a few people plate your sides before or as you sear.
Hot plates are a basic and prove you care about your guests’ pleasure.