We recently purchased a Polyscience Sous Vide Professional immersion circulator and are super excited to bring our food to the next level! Sous-vide so far has made our meat super succulent and tender without overcooking. It’s easy, hands-off cooking and the results are well worth it. So far we have only made two proteins but more experiments to come!
Sous Vide Professional heating up to temperature (140 degrees for pork ribs)
Pork ribs in airtight, vacuum sealed bags with marinade
Pork ribs consistently heating at 140 degrees for 48 hours
Finished results after added sauce and light torching
Lamb chops from Pioneer Wholesale Meats in vacuum sealed bags with marinade
Immersion circulator at work — 140 degrees for 1 hour
Voila! Lamb chops after a slight sear in the caste iron pan