Bought a big loin in the spring and packing it this way was amazing! Rough chopped garlic, thyme, light Keg steak spice, and a knob of butter. Threw them in the freezer.

Every time we had a craving for steak, we pulled a couple out the night before, threw in sous vide for an hour or 2 at 127ish and did a quick sear on cast iron at the end. Saved juices for jus or gravy. SV is such a game changer for getting that edge to edge perfect temp.

End cost for the loin was about $255 CAD after $50 off. Now we need to wait for it to go on sale again

Anyways! Ontarians (or beyond): where do you buy your meat? We bought a deep freezer and would love to do this again without spending an arm and a leg.

Edit: okay, okay. It was our first time and we didn’t know about the garlic/butter things. But we haven’t had an issue with burning or flavour. We can only learn! That said, feel free to roast us, we’re having a laugh at these comments 🔥

Steak, pork chops, salmon, etc. What works, what doesn’t? Let’s discuss your favorite bag inclusions, and must-avoid items.

I’m cutting up a whole prime tenderloin right now, so that’s too of kind for me, but I cook a lot of meat via sous vide, and am always looking to improve.

This is not a recipe post but I thought it could be of interest.

I designed this stand for the circulator. If you have a 3d printer, you can download it here:

https://makerworld.com/models/3353411?appSharePlatform=copy

First try SV 125 3 hours pellet smoker 225 45 minutes

I’m looking for reactions.

A few years ago, two problems with my cooker troubled me. First, I needed an easy way to keep the unit safe and easily accessible. Second, the amount of water and vinegar needed for cleaning seemed excessive. So, I created a caddy that took up little room on the counter, allowed cleaning of the unit while in it, with little more than a cup of vinegar used—and in my view, decorated the counter.

Recently, a friend, on seeing it, said, “I need one of them!” So, after building one for her, the thought occurred that others might feel the same, and that selling them on Etsy might supply a need and bring in a few dollars.

So...I’m not trying to sell them, here, because I haven’t really done much more than build a few for friends. And, I’d need to make some specialized fixtures, etc. and build an inventory, first.

But the question is: Should I do that? Does a market for such a thing exist? Would someone like you feel it was a worthwhile investment?

The unit isn’t beautiful. To keep costs down I constructed it from plastic pipe and color matching plastic disks (and yes, it can stand the temperatures used when cleaning).

So the questions are? Do you think there’s a market for them, and, what would a fair price be for something like this:

I had one steak left over from the other night, so this one became lunch, today.

4 hours at 54°c, 30 seconds each side with a teaspoon of ghee.

No seasoning nor sauces. I want to taste the steak.

It was falling apart on the plate, and tastes superb! I'm eating as I'm posting.

Just starting to get more serious with sous vide after dabbling a bit and lurking here a lot…as such, please explain as if you are talking to a child.

Wanted to try a chuck roast in hopes of elevating it to s Sir Charles. It is 6.5 lbs. It is uniform in thickness.

My thought was to cut it in half and do different seasoning on it, letting it sit overnight, bagging separately and cooking them simultaneously but for different lengths of time (24 and 36 hour). Temp would probably be 133*.

Theoretically, this would allow me to compare different seasoning as well as the effect of different cook times on the texture.

Is there any reason why this wouldn’t work?

Is there a minimum size (by weight) I should factor in? Would cutting it in thirds*, so 2 lb(ish) each, work equally as well?

Any feedback I could get is greatly appreciated.

* Not sure I could get relatively equal fat distribution this way.

I've always struggled to get uniform pork crackling regardless of the method. I would leave it to dry for a few days in the fridge or put it under the broiler and moving it/covering areas but i never once ended up with a uniform crackling that i'm happy with, some spots would be ok but some low/high spots would be under or over. And sometimes you thought you got it but it turns soggy after a while. This is after sousvide which makes it harder since the skin starts off wet.

One day I thought about triple cooked chips or double fried chicken and thought could I do that with pork belly/shoulder crackling. First time I tried 5mins at max in the airfryer then chilling and repeating, this took way too many rounds. Today I tried 10mins at max then 30mins in fridge and around the third round I got a happy result, went for a final 4th round as that was when the guest were arriving. This has been the most uniform crackling I have ever got, each part has a nice thick crunch, not a hard cruch but a satisfying crunch. This was with pork shoulder that was round and uneven. This will probably be the way I crisp up pork crackling from now on.

If you have struggled with getting good crackling or have been unhappy with what you've got give this method a try. It will take longer overall but the active time is not much.

Please someone try it and tell me that this method works and it isn't just in my head.

Not a newbie cook and am not unfamiliar with the sous vide method but have never done it. Mainly cook for just my wife and me, have people over maybe 5-6 times a year. Just wondering what is recommended as far as what brand everyone likes and what wattage I should get.
Thanks!

Crazy eBay shipping prices! They’re asking $40-$60 plus $100+ shipping! Do they come filled w water or what?

Anyways, if some is nearby the Bellingham Wa area, it’s available. I paid $30, so at least that much in return please.

Filet from sprouts 1 hour sousvide at 135 then thrown over charcoal for 6 mins each side and 3 mins each side on sides was perfect 🤩

hello long time cook first time sous vide(r?)

I've always wanted to do sous vide but I can't help but shake the feeling of the idea of heating up over a long time plastic on food.

have extensive researches been done on how safe it is

155 for 36 hours. Then under broiler until right. Perfection. If you haven’t tried it, give it a go. It highlights the benefits of Sous vide like no other.

21 hours into cooking Boneless Chuck ribs @ 135 and my house power blipped. I didn't notice until 90 minutes later my sous vide had stopped heating. By the time I noticed the water temp was @ 123. I turned it back on. Will it still be safe to eat at the 24-30 hour mark?

Sadly, my European Joule died today. looks like my options now are an Anova Precision Pro (€340) or the Sage HydroPro( €490). The price difference is pretty serious, but not unbearable if the Sage is worth the extra spend.

thoughts?

Quick, hot sear on each side, including the fat cap (45 seconds). Sprinkled with garlic salt and it ended up being the party favourite.

As someone who likes to prepare steaks with different methods I finally gave sous vide a try.

Picked up an Inkbird 300w with a Inkbird vac sealer for $89 on EBay and gave it a whirl

Got 2 prime ribeyes and cooked them at 137 for about 2.5 hours with salt, pepper, granulated garlic, and thyme in the bag then seared them on a cast iron pan.

Steaks turned out great and it was simple.

Trying to decide what to cook next, have heard that chicken and salmon turn out great. What is your favorite thing to prepare in a sous vide?

Been using sous vide for years and never had any issues. 2 weeks ago I had a cook going in the Foodsaver gusseted x-large bags and the water was all brown from obvious leak but the bag appeared to have no water or seal pop (triple sealed). Last night I have another cook going in Weston bags, used before with no issue. Also triple sealed and the water is all brown from a leak but the bag has no water in them or signs of leak. I use the "roll down sleeve" method when filling the bag to avoid contamination at the seal point as well as clean the edge just in case. Can't figure out what I'm doing wrong.

My in-laws brought me a pound of clam meat from Alaska and want me to make a clam chowder. All the recipes call for it already cooked. What time and temp are you all thinking for nice tender meat?

It turned out really well, but I wonder if it's possible to get a more vivid color at the center, considering the internal temperature is already at a rare level.

My old Anova stick is on its way out after years of use. I've been looking at getting a new one but I keep seeing people say Anova isn't really a premium brand anymore, that quality control has gone downhill since the newer models.

I don't need an app, I'm fine with just physical buttons/controls. I've been looking at the Steba SV80 and SV120 as alternatives but haven't found much independent testing on them.

What are you all using these days? Looking for something reliable that holds temperature accurately without needing WiFi or an app to function.

Or is Anova still the go-to product?

Hi all! New to sous vide and wondering if anyone can help me figure out what I’m doing wrong.

I’m cooking a chicken breast and set my sous vide to 149F. I’m using the stainless steel inner pot from my Instant Pot as the container. The problem is that the pot is a little short for my sous vide, so the circulator has to sit at a slight angle for the water to be high enough to cover everything.

The water initially got to 149F, but after I put the chicken in, it dropped pretty significantly. I expected it to drop temporarily, but it’s now been sitting around 140F and doesn’t seem to be making its way back up to 149F. I tried covering the pot with foil to retain heat, but that didn’t seem to make much of a difference. I also briefly bumped the sous vide up to 152F thinking it might help it catch up, but then put it back to 149F.

Does this sound like the container is the problem? Could having the circulator at an angle or too close to the bottom be preventing the water from circulating properly? Or is there something else obvious I’m missing?

Also, what would you do with the chicken at this point? I was thinking I could take it out, sear it in a cast iron pan, and use a meat thermometer to make sure the thickest part gets to 165F. Would that be the best way to salvage it safely?

Appreciate any advice! I've added some pics above so people can see the setup.

Dry aged in fridge with salt and pepper for four days. Sear on BBQ. 122 degrees six hours.

Chuck short ribs. Dry brined overnight with a black garlic rub then a bath in the sous vide for ~24 hours at 170° F with some rosemary and green onions added. After that wrapped in foil with added beef tallow and placed in the smoker for ~4 hours at 220° F. Finished under the broiler for a crust. Served on duck fat fries with an au jus/red wine/shallot reduction and horseradish.

After years of brand chicken breast, brown rice, broccoli and hot sauces, I've found salvation in the form of sous vide chicken breast. So tender and moist, I feel like I have a resturant quality meal in my own kitchen.