Once again using Sous Vide

A few months ago a co-worker had given me this. Brand new never used. He knew I was a foodie so thought of me.

Here you see it set to 145F for 3.5 hours. Doing some ribeye steaks in it right now.

The Gourmia simplifies sous vide. No connectivity whatsoever not even and FCC ID on it. Just set the temp, bag the food and go.

Of course I’ll have to try Creme Brule again. That was awesome. It was also how I learned a cold jar and a blowtorch aren’t meant to be near each other also know as thermal failure.

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