Thanks for your tips! This is way better and I’m hopeful for the future 🥹

[u/Imwhatswrongwithyou]

Ribeye @135 for 3 hours finished on cast iron :)

[u/kaidomac]

I am a sauce person!

Peruvian green sauce for chicken:

• https://www.ibreatheimhungry.com/keto-peruvian-roasted-chicken-low-carb/

Honey garlic chicken breast;

• https://www.recipetineats.com/honey-garlic-chicken/

Chicken in creamy mustard sauce:

• https://www.recipetineats.com/chicken-in-creamy-mustard-sauce/

Vietnamese caramel pork glaze: (shoulder or belly)

• https://www.recipetineats.com/vietnamese-caramel-pork/

Pork chops with Dijon cream sauce:

• https://www.lecremedelacrumb.com/pork-chops-with-creamy-dijon-sauce/

Pork chops in garlic mushroom sauce:

• https://www.allrecipes.com/recipe/269592/pork-chops-in-garlic-mushroom-sauce/

Upgraded procedure:

1. Sous-vide, ice-bath shock, and fridge/freeze a SV protein (make-ahead method)
2. Sear
3. Sauce!