so, ive used my new anova for two things so far:
A dish I call BEEThoven's 5th. Golden/reg beets, bunapi and brown beech mushrooms, maple-balsamic reduction, Thai basil oil, orange zest, shaved chocolate, and pea shoots. The beets were cooked sous vide then finished on the grill. I underestimated the spacing a little, oops, but while I'm not usually a fan of either beets or mushrooms, but this was good...
We also had brisket which i cooked sous vide for about 24 hours at 135 then smoked for 3.5 hours. So soft. So juicy. So delicious.
Third pic is the to-go version of the beets for my wife since she had to leave for work.
