Casey Hulse
New member
I have to tell people,
I got a Gourmia Sous Vide pod for Christmas, You put it on the side of a large pot of water, and it controls the precise temperature of the water, and circulates it. You package some piece of seasoned meat in a vacuum sealer, put it in the pot of water, take it out, brown it in a hot pan or on the grill, and it is amazing!! It is the best meat we have ever eaten, we have tried steak, chicken breasts, pork tenderloin, all were fork tender and cooked to perfection, for example, a 1" thick T-Bone, you would cook for 2hrs at 131 degrees, and it cooks the whole steak inside and out the exact temp for mid-rare, no raw interior, tender moist and juicy! I bought some huge chicken breasts the other day, 4hrs at 147 degrees, moist juicy, and you can cut them with your fork!. This is the perfect way to cook "dry" cuts loin round, breast etc..
I got a Gourmia Sous Vide pod for Christmas, You put it on the side of a large pot of water, and it controls the precise temperature of the water, and circulates it. You package some piece of seasoned meat in a vacuum sealer, put it in the pot of water, take it out, brown it in a hot pan or on the grill, and it is amazing!! It is the best meat we have ever eaten, we have tried steak, chicken breasts, pork tenderloin, all were fork tender and cooked to perfection, for example, a 1" thick T-Bone, you would cook for 2hrs at 131 degrees, and it cooks the whole steak inside and out the exact temp for mid-rare, no raw interior, tender moist and juicy! I bought some huge chicken breasts the other day, 4hrs at 147 degrees, moist juicy, and you can cut them with your fork!. This is the perfect way to cook "dry" cuts loin round, breast etc..
.If you like MEAT, you have to try one!! No guff!!
and the meat descriptions are killing me!