Perfection
"I was skeptical on using a sous-vide in general. I caved and decided to give it a shot. First up was 1. 5" thick tenderloins and wow! I know they are tender to begin with, but this was a whole other level. I can cook amazing steaks over anything, but the Inkbird ISV-100W was able to hit precise temperatures throughout the meat. I was impressed. Next up will be chicken breasts."







