I'd like the searzall but will stick with a cast iron pan for now (after the grill was a failure). I already strategically didn't mention the cost of the Anova since I knew it'd get me a serious side eye. I'm thinking I'll tell after that first 100% perfect filet then maybe spring for the searzall.M_L wrote:
FYI Searzall will make your life better.
I had read that about resting but was just too paranoid to not do it for a few minutes, really need to just not worry though, this method of cooking is so foolproof!M_L wrote:From what I have read and at least in my experience resting is not really needed when cooking sous vide. I am probably wrong but I have not noticed a difference other than it has started to get cold. But feel free to not take my word, here is what Kenji says:
http://www.seriouseats.com/2015/06/food ... html#rest?
M_L wrote: Also nice work. I have not tried much other than steak, pork chops, salmon, chicken, and veggie sides. Perhaps I will need to stretch out a bit and try something more drastic.
I'm excited to try pork chops too. They're the one item that I always seem to dry out and cook poorly. Do you like the chicken sous vide? If so, what temp do you do? Some people seem mixed on the texture but I guess it depends whether you cook it to 140, 150, 165 (blech), etc.