My first meal was ribeye steaks at 130 for 2 hours, but it came out more medium than medium rare, so I think I probably need to calibrate my new Anova (and figure out why it won't connect wi-fi with my phone or figure out how to connect by bluetooth instead - but that's another issue - easy enough to set manually for now).
Had that for Sunday dinner. Now - I buy pretty large rib eyes, and we normally only eat half and save half for another meal. My boyfriend tore that steak up, had no left overs and was raving about how good it was.
Last night, I did thick butterflied pork loin chops. He raved about that too, and said "I like when you cook in that water thingy" (he doesn't know a thing about sous vide - he just cares that it tastes good). He told a co-worker today how good both meals were.
I'm excited to learn more and try more recipes and techniques! ~ Robin