I sous vide a beef tongue at 150 deg F for 40 hours and finished it on the stove, I used cooked garlic, various peppers (poblano, guajillo, puya, chile pequin) , and other spices. I am by no means a professional, but I thought it came out ok. However, I really would have liked for the peppers to have a stronger flavor. When I sampled it immediately after the sous vide phase, the flavors were a bit mild. I was able to increase the flavors by adding the sous vide juices when pan frying. I don't know what others experiences have been, but I am wondering if it would be worth removing the membrane prior to cooking even if that means losing some meat. Any thoughts? Thanks! 🙂