This page just holds some of my sous vide things I tried.
The 13 minutes egg at 75 C was very good.
The “Top Sirloin Steak” sous vide at 132 F for 15 hours and finished off on the grills sear unit was very tender and good. Also very good after just 6 hours at 140 F.
The “chicken breast” sous vide at 144 F for 3 hours.
The “country ribs beef” sous vide at 150 F for 48 hours.
The “Pork Tenderloin” sous vide at 144F for 3 hours.
The “Pork Loin” sous vide at 140F for 5 hours.
Beef round roast at 140 F for 11 hours has a tender apprentice.
Pork ribs at 144 F for 48 hours.