Sous vide apples

For the first time ever, I tried cooking something sous vide. And, to an extent it worked.

I cut a plank out of a Granny Smith apple, dusted it with a tiny bit of 5 spice powder and put it in a FoodSaver bag with a sliver of butter. It sat in a 54*C water bath for 2 hours, and came out just warmed through and al dente. I would've liked a slightly warmer, and with a bit less of a crunch, so I think I'll try it again at 60*C for 2.5 hours. Could've used either a bit more 5 spice, or a better quality 5 spice (I used the one I picked up for free at the last food show I went to).

Anyways, Happy New Year to anyone who reads this.