Sous Vide Everything: A Complete Guide to Sous Vide Cooking - StreetSmart Kitchen
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/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__06__20150610-sous-vide-chicken-guide-18-64968b02802548cbb2cbf9e27ca6f4b0.jpg "Sous Vide Cooking: How to Get Started")
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First timer - 1” ribeye at 129 for 1hr. Pan sear and basted with butter, garlic, thyme. Vacuum sealer coming Tuesday but the displacement method was solid. 'Twas delicious : r/sousvide
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