Been a while...decide to cook this again when I saw the smoked gouda on sale 50% off at the grocer. Saw they had fresh peaches so had to do a fresh peach cobbler for dessert.
I pulled the roasts out night before to thaw in water in an ice chest. In the morning, got the sous vide filled up and running up to 127.5* and put the roasts in. Let them go for 10 hours.
When it came time to Cook the meal, First I had to peel and slice the peaches for the cobbler...
Once I got the cobbler together, put that in the oven for 45 minutes.
I boiled the pasta to have it ready for when the sauce was finished. Then started on the sauce..
Meanwhile, my cousin pulled the roasts from the sous vide to prep and touch,,
And done!! (with a gouda smoke ring garnish)
I brought a plate to Dad. Mean while, they guys devoured the cobbler....
I pulled the roasts out night before to thaw in water in an ice chest. In the morning, got the sous vide filled up and running up to 127.5* and put the roasts in. Let them go for 10 hours.
When it came time to Cook the meal, First I had to peel and slice the peaches for the cobbler...
Once I got the cobbler together, put that in the oven for 45 minutes.
I boiled the pasta to have it ready for when the sauce was finished. Then started on the sauce..
Meanwhile, my cousin pulled the roasts from the sous vide to prep and touch,,
And done!! (with a gouda smoke ring garnish)
I brought a plate to Dad. Mean while, they guys devoured the cobbler....