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.