Took the Anova and the Caliente out for a spin


 

DaveW

TVWBB Wizard
Had a nice, thick 2+ lb ribeye. Seasoned, bagged and dropped it in for a leisurely 5 hour bath at 129 degrees.

Pulled it out then threw it onto one a 22 outfitted with the Caliente attachment. Seared for a few minutes on each side, just inches away from the coals. Phone was dead so I didn't get any pics of that part.

Was absolutely delicious.

Am doing a "Demo hybrid" of Keto and zero carb, so no side items, just a nice, fatty ribeye.

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I too had little interest in Sous vide, but then one of the Target stores put their Anova on clearance for such a stupid price that I had to buy them.

Gave it a try and have to say that I am hooked.
 

 

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