Sharing some cooking from our awesome community: EOS_Cook's first rack of lamb with rosemary & garlic cooked #sousvide (2 hours at 57C), before crisping the skin on a pan for a tender and juicy finish. He's scoring lots of points with the wife, that's for sure! :D
There's more to #sousvide that just meat, it works amazingly with veggies too. Check out Suzi's colourful #vegan lunch: #sousvide lemon zucchini ribbons with lentils, avocado, baked cherry tomatoes and sprouts - that's 5-a-day sorted in one go!