OK, Here We Go – Sous Vide Steaks
First impressions – it’s bigger than I was expecting! Not quite as big around as a 12oz soda can, but close. It’s 15 inches long. It is simple to set up, just clamp it onto the side of a suitable pot, plug it in, and scroll the wheel to set the desired temperature.
The cord isn’t very long, so you’ll need to place it fairly close the outlet. (That cord trailing off the counter goes to something else.) Here I have a pair of rib steaks inside generic zip-lock bags. I’m not sure how much heat they can take but they handled the 129 degrees the device was set to. That’s right on the dividing line between rare and medium rare per the table here. I started with hot tap water so it didn’t take much time to come to heat. They spent nearly 3 hours in the water bath. I wanted to give them ample time, they say several hours more wouldn’t have made any difference.
Everything went well enough until it came time to sear the steak to finish it. I didn’t pat them dry with paper towels, and didn’t get the skillet hot enough. Lesson learned! 
Still, I can’t say that I wasted two steaks. They were pretty good, although maybe too fatty.
Gabe and Homer
I’ve been playing with that Prisma app on my Android phone, it isn’t much good on close-ups of food on a plate but when there are a couple of well defined objects in a photo it does some interesting things:
There is a crop function built into the app, but the different filters do all of the heavy lifting. There is a fair selection of them, I like some better than others but that’s a subjective thing. YMMV
I like the mosaic filter a lot.
This one, meh. I don’t know why it’s picking up red in the nose on Gabe.
I like this one pretty well.
