Debbie made Shakshuka, eggs poached in tomatoes, onion, garlic and bell peppers. It smelled so good while cooking that I was almost drooling. And it was delicious.
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Ming Tsai black pepper and garlic poached beef Tenderloin (we used NY Strip) with garlic-Dijon pan sauce.
http://recipes.anovaculinary.com/recipe/black-pepper-garlic-poached-beef-tenderloin-with-garlic-dijon-pan-sauce
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Yep, normally do veggies in the traditional ways, though we've experimented with some. Glazed carrots were pretty good sous vide.
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The remote circulators never made a lot of sense to me. Once I've started something with my existing Anova, I've never needed to change the temp mid run. Just seemed like a money grab on their part.
Spare a thought for a brother-in-law of Debbie's, Bill "Sugarbear" Harper. He passed on Friday after recent struggles with heart and artery problems.
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