The nice thing about sous vide ing ahead of time is that when everybody’s here and we’re having a good time I’m not running around like a chicken with my head cut off trying not to overcook the meat. It’s stress free.
Yup- I used to start it in the afternoon, and let it cook till dinner time- take it out, sear it, and serve. Thye only real,Hassel was cleaning the all in one spouse vide machine. Wish I had gotten the wand type I stead.