I bought meat for Christmas. Confession time: I have ruined the prime rib for Thanksgiving. It is the simplest recipe in the world. I’ve made it without any issues for 5 years.
This year my thermometer malfunctioned. It kept telling me that the meat is at 120 degrees and the prime rib was barely pink in the center when I finally pulled out of the oven. It was still yummy, but it was not perfectly medium rare.
I am now paranoid and I’ve been eyeing sous vide thingie Anova thingie on Amazon. Has anyone tried this? Is this worth it?
PS. Silly people, vala trees are red.