mean house stove can cook like hawker style lah....hv u tried b4? 

Feel like wanna cook grilled salmon fish, any instruction? and which sauce best to suit salmon? I dun think is mushroom sauce. Black pepper? Oyster sauce?

Hi, Mind to share recepi and method? Can use substitute other than beef?

24 hours cooked?

Huhuhuh, nice cooking... icemanfx 24 hrs cooking? In what..

How's the juiciness of the meat? Usually a slab that tender doesnt need 12 hours in the sous vide. Might lose some juice instead. I think recommended 1~2 hours sous vide is enough for ribeyes

Sorry if I come off as challenging in any way which is not what I intended at all. Main reason I asked is because when I cook my steaks sous vide, I only do 45 mins to 1hour+ at 56C for steaks of 1 and a half inches to 2 inches thick. My past experiences with cooking times up to 12 hours tend to be that the meat is still tender and the fat is fully rendered but the meat is slightly drier with more liquid left in the bag instead. Which is why I asked if your meat maintained its juiciness after 12 hours. Was wondering if I made a mistake somewhere and if so I might try 12 hours again on ribeyes. 12~24 hours on an actual beef rib is amazingly good though hahaha

What's the meat used in making pork chop?
i always found my butcher meat too hard when cooked. Do you need to put tenderizer or choosing the right meat or cooking method is important to make a soft and juicy pork like the japanese pork cutlet.