Petite sirloin and green beans.
I dropped the temperature a few degrees to 132 F and did a pre-sear before the sous vide. That worked well. I got a good sear without any noticeable carryover cooking.
I dropped the temperature a few degrees to 132 F and did a pre-sear before the sous vide. That worked well. I got a good sear without any noticeable carryover cooking.
![[Image: extraordinarywoo-sig.jpg]](https://i.postimg.cc/zf86M5L7/extraordinarywoo-sig.jpg)


