Water bathed some beef last night

holy fucking hivemind, didn't see your post

I think we both just want to make the same thing as in the picture

> absolute minimal gray area from the outside and in
> all perfect red

you dun good OP

PLS TELL US OP

OK, first of all, I'm from the UK where we use Celsius because it makes sence. If your're American then consider that temp to be nearly 135.

Really sorry guys, I went to work and then forgot about this post until just now.

So the cut of beef was just a Topside joint (not sure if there's another word for that in the U.S) and I used the Anova Precision Cooker system. The pic shows the whole set up.

I cooked it at 57 degrees because the one place I worked at sold the most amazing roast beef on sundays and the chefs told me that was the internal temperature they aimed towards.

I don't have a vacuum sealer, but the water displacement method worked just fine

All in all, I was incredibly impressed with the outcome and I will highly recommend the Anova to those who are thinking about doing home Sous Vide.