First thing I’ll use it for is probably going to be carrots 
I saw an interesting recipe where the carrots were sous vided in orange juice.
exactly what we did - and i rather the whole thing cooked that way.
It did. Perhaps it worked with lean cuts, but anything with fat was not good - not enough
i am more interested in the combi of vac pack and sous vide to draw flavour into what is being cooked.
funny - we have a recipe for carrots cooked with apple juice, thyme and garlic… which is one we can do…
I’ve stopped using it for steaks, apart from really big or chewy ones like Picanha and rump. It was too easy to go past tender to mushy if I got the timing wrong.
But for other lumps of cow, sheep or pig, they go in it more often than not, Claire has even started eating pink meat now as a result.
that needs fire - the best i have had was in a place in Porto.
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So if you cook a steak (ribeye, say for e.g.) at 55 and leave it in there too long it starts to deteriorate?
I’ve seen quite a few comments like this
“You can keep meat in the sous vide as long as you want and it will never overcook.”
I found that it can go too tender. Some people might like it, but I prefer some texture. Flavour was still ok, and it was still rare, as in pink.
@anon14766838 yeah, I usually put it straight from the SV on to to the bbq (or the starter chimney if I’m not bbq-ing anything else) and get a good crust on it.
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I’m sure that the best plan would be to dunk it into liquid nitrogen and then into boiling oil.
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I never did get round to Ultrasonic Sous Viding anything while I had Micks Velvet Vortex. Missed opportunity.
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I agree, it goes a bit funny if you over do it. Need to be fairly careful. Not much point for anything like fillet or sirloin. Rib eye is borderline.
Sous vide (as long as you get it right) and finished in the Ooni on a griddle is awesome though. 
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My Anova Pro has a faulty display, and will not connect to the app.
Anova is replacing it and does not want the old one back. They told me to destroy it or recycle it. What best form of recycling than offering it for the cost of postage plus £25 donation to the AA.
this is the machine here: https://anovaculinary.com/anova-precision-cooker/pro/ (oh and i didnt pay that price for it).
Neither fault affects its operation - i am not sure if connecting to the app gives you more features. But the thing heats up as expected, maintains temperature as expected. The display fault is minor - one of the segments on the last digit of the timer is missing (bottom row - right hand digit top segment).
It would be great for someone without a sous-vide heater who wants to try it out.
I cannot guarantee the display fault wont develop further and render the machine unusable. Or the lack of App connectivity (it connects but says it needs a firmware update that it appears unable to complete) - meaning it’ll stop working.
It’ll be ready for dispatch as soon as the replacement arrives and appears to be working ok.
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claimed now…thanks for looking
Not actually used the sous vide since the carrots on the 1st. I have a ribeye steak that I’m going to use for fajitas. Normally I’d marinade the steak and then sear and cook to medium-rare. I’m thinking that I’ll marinade the steak in the sealed (displacement) bag with the marinade in the fridge overnight, sous vide (90 mins at 55°C? Straight from the fridge?) then sear in the cast iron pan. Sound reasonable? I read of people dunking the bag in an ice bath after cooking in the sous vide, before searing?
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Didn’t have the energy to do the marinade last night so doing it now.
Slow cooked crushed garlic and star anise in oil (which I’ll remove before sealing in the bag, and reserve to add to the peppers and onions later). Tequila, cooked off the alcohol and reduced. Fish sauce and smoked salt. Chopped flesh of a toasted rehydrated ancho. Ground cumin, Mexican oregano, salted pepper berries and half a dried lime. Fennel pollen for luck. Just letting it cool then it will go in the bag with the steak for sous vide later.
Water displacement in a reusable silicon bag again so will learn from my floating carrots and check the bag sinks this time.
After sous vide I’ll blast it in the cast iron pan and deglaze by cooking peppers and onions in the same pan while the meat rests.
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I’ve seen anything between 20 mins and 2 hours at 55 for ribeye… How do you decide how long to cook it for?
Depends how thick it is, but Ribeye is already quite tender anyway, so I’d err towards a shorter bath, no more than 90mins @ 55, and actually I’d probably only do an hour unless it’s humongous.
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I think it was 10 oz we ordered. It’s maybe an inch thick max
Start it off in cold water and let the machine bring it up to temp, then at temp for an hour or so. Then give it a gentle squeeze between thumb and finger to check squishiness/tenderness.You really don’t want to over tenderise a good steak, so ideally you want to be feeling some resistance and for it to rebound a little after you release pressure.
Ah I presumed it went straight from fridge to water at temp?