Sous Vide

dfergie

Seasoned 4 Chuck-Eye Steaks with butter, salt & pepper Sunday.
Cooked 2 hours with the Anova at 129F
Pulled and finished on my gas grill with burners on high and used a propane weed burner for good effect searing.
Very Tender.

aVdub

Bought two Silverside lumps and cut them into 8 large pieces and did @55° for 2hrs 50mins
Made a balsamic vinegar, English mustard, Maple syrup, sea salt and cracked pepper dressing and after patting the silverside down, coated and pan fried for a few minutes a side.
Came out butter soft with a nice crust.

busterbenny2001

Looks lovely, good reminder I’ve used the Roccbox this week, so next the Anova

aVdub

Another two done same as above but with olive oil, seasalt, cracked pepper, smoked paprika and garlic finish.

Foster

get in my belly!

busterbenny2001

Going to sous vide these later after prep

                                                                       

busterbenny2001

Best ever way to cook pheasant breast 62degrees for 40 mins then dry pan fry in butter !

Brandy thyme sauce mash and veg

                                                                                 
                                                                       

Foster

Something i've never had pheasant.

nabby

Didn’t you know that @busterbenny2001 is a pheasant plucker?

busterbenny2001

I’m not a pheasant plucker I’m a pleasant f,,, ahhh never mind

Try it mate it’s lovely just don’t over cook!