I'll be honest, up until this point I wouldn't say anything I've made sous vide has been a real game changer for me. Tried eggs a few different time/temperature combinations and find I still prefer a 6 minute egg on the stove. Steaks have been nice... but I've yet to perfect my pan sear, and honestly a pre-sear before tossing them into the oven yields decent results for me.
But man, turkey breast a 145... this is a game changer. So moist & flavourful, we're getting into pork territory here.
Salt, pepper, garlic powder, rosemary and shallots, 3 hours at 145, quick pan sear.
