re: #168 Michele: Out of the closet, Into the fire

I use a Instant Pot with the Sous Vide function. I do a wide variety of meat that way.

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Also, and please let me know how you like this - poach eggs - (you can do as many as you want at the same time) in sous vide mode. (145 x 50 min)…then crack them into simmering water for 30-45 seconds to firm the outside and you’ll be cracking perfectly poached eggs over your toast/salad/whatevs. The ones you don’t eat keep in the fridge for a week or two and simmer when you want a poached egg…It’s my favorite recipe (maybe no-soak beans are a tie)…