So Garnet has been cooking with this cool Sous Vide cooker by Anova. If you are unfamiliar with this method of cooking, it is really very simple. You vacuum seal the food and seasonings in a plastic bag. The bags go into the water bath and the device heats the water to the temperature you set. He had his set at 125F. After being seared on the grill and resting, the meats were a perfect medium rare.
Anova Sous Vide loaded with many different meats.
4-ounce bone-in lamb loin chops, trimmed
New York Strips
A couple of trimmed tri-tips.
Madman Mike lighting up the mini Big Green Egg.
Roasting some Green Chilies
Warming up the tortillas
Tri-tip and Chicken Tacos – These had a little green onion on them with some kind of awesome sauce and squeeze of lime juice. I had four of them.
The lamb chops didn’t even make it on to a plate.
A few beef filets. MOTHER OF GOD these were good. People were just eating them with their hands. We looked and sounded like caveman, stuffing our faces and grunting at each other.
Here is one of the filets cut in half. The entire thing was just perfectly cooked. The Anova Sous Vide is one of the coolest cooking devices I have ever seen.