Arioch
Amateur
You're objectively wrong if you're not using either /s
Jokes aside I'd like to open a thread about cooking with sous vide. Share techniques, recipes, tips and tricks, etc.
For myself I like to have the bath temperature about 3-4 degrees Fahrenheit below where I want the final internal temperature to be. I do this because I like to finish my steaks in a very hot cast iron skillet and so that ends up raising the temperature a few degrees. Additionally when it comes to finishing the steaks I prefer to use avocado oil as the higher smoke point of avocado oil greatly reduces the likelihood I'll set off my smoke alarm.
Jokes aside I'd like to open a thread about cooking with sous vide. Share techniques, recipes, tips and tricks, etc.
For myself I like to have the bath temperature about 3-4 degrees Fahrenheit below where I want the final internal temperature to be. I do this because I like to finish my steaks in a very hot cast iron skillet and so that ends up raising the temperature a few degrees. Additionally when it comes to finishing the steaks I prefer to use avocado oil as the higher smoke point of avocado oil greatly reduces the likelihood I'll set off my smoke alarm.