JediSoth wrote:Last night I cooked a citrus-marinated pork loin sous vide. OMG it was awesome. Perfectly cooked all the way through with no shrinkage or drying out on the edges. Best part is that it can sit in the water for a couple of hours while you finish the rest of the meal prep and not be overcooked (though there is a time-limit; the meat will start to break down even at low temps if you keep it there long enough).
Next time, I'm going to do a small rib roast I have.
I love my immersion circulatory. A few weeks ago I made a roast for the GF. She had the rarest roast beef sandwiches all week long.