My first big boy Sous Vide adventure

Cymbaline65

@Raymont: I use the cooler if my protein is not too large. Heat loss and water loss is not a problem for me as I normally use some aluminum foil to cover the open area (not shown.) My everyday stock pots are a bit too short to accommodate the Annova easily. My only alternative is my hongo-huge stockpot which is overkill if I'm only doing a few chops. Yes, I would definitely be interested in your Salmon recipe.

caliking

+ 1 for the salmon recipe!

I had some salmon at a Mexican resto called Caracol here, and it was probably the best salmon I have ever eaten. I'm convinced it was cooked sous vide.

Cymbaline65

Verdict: Much better run this time. Although I dried off the chops as much as could prior to searing, they still did not get as much color as I would have preferred. Flavor and texture were outstanding. Next time, with chops of this size, I'll try to shoot for 5-6hrs.