Got a couple ribeyes for dinner gonna take a bath buddy sent up wellfleet oysters to have on the half shell. Surf and turf!
I've been using the Instant Pot sous vide function three or four times a week now since I got it. It makes cooking difficult cuts of meat almost effortless. Been using eye round for roast beef, 24 hours at 137° is a perfect medium, my wife likes well done meats so I just slice off some and pan-fry it for a few minutes to get the pink out, but it's still nice and tender. Not a boot sole like we'd been used to. Have made some amazing corned beef, boneless chicken breasts, and flank steak for fajitas. I have been eating a ketogenic diet for the past 5-1/2 months, and having pre-cooked meats available all the time makes it easy to get the protein I need. Have lost almost 50 lb since last September.
Nice. Definitely help on long cooks like Skier76 said. I use a Coleman party stacker cooler and cut a hole in top for the immersion cooker. Did a chuck roast for Christmas last year, think it went 30 hours and had no evaporation. Came out excellent. Shrimp are really good cooked sous vide.
