In-law FAIL: Set a pork shoulder at 155 for 24 hours, in-laws unplugged to plug in a coffee maker at 11pm last night. Got home to this...10lbs butt going in the trash bin.2yr ⋅ rjohnson182 ⋅ r/sousvide
Pro Tip: Mark your eggs with p for pasteurized or d for didn't get pasteurized so you can tell them apart2yr ⋅ butaud ⋅ r/sousvide
Austin, Texas - our water heater died due to the snow storm; time to Sous Vide myself! Best temperature for tender but firm?3yr ⋅ JasonKattan ⋅ r/sousvide
Why use boring ping pong balls when you can use rubber ducks instead?1yr ⋅ AltruisticSea ⋅ r/sousvide
I’m an EMT and went to my first cadaver lab yesterday. They were circulating cows blood through the bodies to simulate blood flow and keep them fresh. Definitely a unique use for a sous vide wand.2yr ⋅ AltruisticSea ⋅ r/sousvide
Wife banned any more kitchen gadgets but I got a vacuum sealer and disguised it as a computer accessory. She’s never noticed.4yr ⋅ Humvee13 ⋅ r/sousvide
Sous vide duck breast on top of parsnip puree with duck leg, savoy cabbage and peas with 15 hour chips and duck gravy. Season the duck with salt, pepper and mace, vacuum seal and cook for 2 hours at 55 degrees celsius. Yum 🤤1yr ⋅ OfficialAmberRose ⋅ r/sousvide
NY Strip, 3-4 hours @135F, Seared @500F on Traeger. Mashed Potatoes done in Instant Pot.1yr ⋅ idknemoar ⋅ r/sousvide
The biggest sous vide operation that I've ever tried is set up and ready to go. I will be cooking thirteen 14+ oz ribeyes at 137°F today.2yr ⋅ pervyninja ⋅ r/sousvide
Finally perfectly cooked fried chicken. Sous vide 3hrs/155degrees then breaded and deep fried for a couple minutes till golden color.9mo ⋅ Billtheguide ⋅ r/sousvide
The drive to Killington just happens to be the exact amount of time a 6lb Tenderloin roast needs to be sous vide for.5yr ⋅ BillNyeDeGrasseTyson ⋅ r/sousvide
This has helped me immensely ever since I first started using a sous vide. I share it with you all in hopes it will help you all as well.3yr ⋅ Lonestar8042 ⋅ r/sousvide
TIL... sous vide does not speed up the ripening process of avocados, but it does turn them a a nice turd-brown color.1yr ⋅ _Fhqwgads_ ⋅ r/sousvide
Deal at the butcher today. All Prime. Seasoned, bagged, and frozen. Ready for SV on demand.1yr ⋅ thomanthony ⋅ r/sousvide
Hey guys, I know I'm early but prepping my Christmas Roast. What time and temp do you think I need? Think I'll need to start tomorrow to be ready in time?1yr ⋅ jaredkent ⋅ r/sousvide
Juicy pan seared chicken breast with garlic cream sauce (149F for 2 hrs)1yr ⋅ GLikesSteak ⋅ r/sousvide
What do you do with a 20lb turkey and no family coming over? It’s Experiments-giving!3yr ⋅ LinkDude80 ⋅ r/sousvide
I made a little Sous Vide time and temperature chart for myself and thought some of you might like it. Happy to hear suggestions for improvements :)4yr ⋅ PStr95 ⋅ r/sousvide
Everyone has their method of keeping bags from floating. I stumbled into this one years ago and it’s never failed me.1yr ⋅ vinyl_spin ⋅ r/sousvide
In-laws are coming for supper, striploins are going in for 2hrs at 132f, then a good cast iron reverse sear.11mo ⋅ isthisnamestupid ⋅ r/sousvide
Magnets work great for keeping things in place. I put a couple on the outside of the bag and either stick them to the baking pan under my vessel, or use other magnets on the side of the vessel.1yr ⋅ Areuexp ⋅ r/sousvide
I made pork belly porchetta for Mother's Day! 13.46lbs of belly; 155°f for 32hrs. Album in comments (with a fun skin crisping video)!2yr ⋅ nikkithebee ⋅ r/sousvide
Didn’t have any ice, so I improvised. 167f 13min then sent them north of the wall.3yr ⋅ thatcoil ⋅ r/sousvide
15 horchata cheesecakes and 15 cocoa cheesecakes for a dinner party!2yr ⋅ I_Made_The_Cheese ⋅ r/sousvide
finally found a pichana. cooked it in the bath for six hours at 131, i see the hype now. im a grateful graduate student, this’ll last me for 3-4 days for only $18.1yr ⋅ ianmalcolminthemiddl ⋅ r/sousvide
Save your meat drippings! I like to cool them down, scrape off the fat then cube up the “glace.” Freeze it and it is awesome to add to sauces.1yr ⋅ Ruby5000 ⋅ r/sousvide
Did you guys know a pork tenderloin and a bag of spicy hollandaise have about the same time/temp?11mo ⋅ VanimalCracker ⋅ r/sousvide
10.3lb Whole Turkey - 24 hours @ 150 then. Tomorrow - oven at 450 for an hour. I'm so excited!1yr ⋅ motion_to_squash ⋅ r/sousvide
First time, long time, flank steak, 132 for 10 hours, my favorite cut of meat so far9mo ⋅ SleestakLightning88 ⋅ r/sousvide
First time shopping at Costco. NY strip is now on the “easy dinner”menu 🤠11mo ⋅ Krishnanana ⋅ r/sousvide
English muffin topped with smashed avocado, arugula, Trader Joe’s Bomba sauce and a poached egg.1yr ⋅ MickDragon ⋅ r/sousvide
Living in a hotel for work and had to get creative by using the refrigerator drawer. Steak tips at 137 for two hours.11mo ⋅ steaksauce1987 ⋅ r/sousvide
Been a lurker for years. This is probably my best looking steak to date11mo ⋅ MvP-WuTangClan ⋅ r/sousvide
This is the cut that is most elevated by using sous vide. $5 Preseasoned Pork Tenderloin, 2.5hr @1351yr ⋅ cacheKTxP ⋅ r/sousvide
Protect your worktop! These will be the most expensive egg bites in history...11mo ⋅ invasionofcamels ⋅ r/sousvide
My husband requested Venison for dinner, so... Sous vide tenderloin + backstrap slathered in homemade garlic and fresh herb butter and seared to perfection in my trusty cast iron!1yr ⋅ TheStormborn1 ⋅ r/sousvide
Bought my first sous vide cooker. How could I resist the incredible marketing on this box?3d ⋅ cbrian13 ⋅ r/sousvide
Head chef pulled out the OG Polyscience today from 2008. Maxes out at 150°. Cost him $1400 for the circulator and an extra $100 for the cage covering the coils, on top of having to take a 3 day class at the French culinary institute in NY.2yr ⋅ jakey3500 ⋅ r/sousvide
Sous vide honey 140 F - before & after. Amateur beekeeper - just came here to let you know if your honey crystallizes, can use your sous vide set up (no higher than 140F) to get honey back in to “solution”, without turning it dark like microwaving it will.3yr ⋅ bluemtn43 ⋅ r/sousvide
Wantet to take a bath with my phone but didn't want to get it wet, so I used my vacuum sealer to make my phone waterproof. Excellent, 100° F for about an hour4yr ⋅ italorusso ⋅ r/sousvide
Sous vide duck ramen with udon noodles, home-grown pak choi, beansprouts, spring onions and fresh coriander. Finished with a sprinkle of shichimi togarashi.1yr ⋅ OfficialAmberRose ⋅ r/sousvide
I'm sorry I don't have more process pictures, but here's my picanha from tonight. 137° for five hours, salt and pepper, charcoal afterburner sear. Fan. Tas. Tic.7mo ⋅ notapaxton ⋅ r/sousvide
American Wagyu Picanha 135° for 4 hours, finished over a charcoal chimney starter2yr ⋅ Chrischin33 ⋅ r/sousvide
from letft: keep it simple, salt pepper and garlic powder; my rub: a lot of spices but the top is cocoa powder; the last is a secret rub with hibiscus, hops, salt and pepper8mo ⋅ thelastHorus ⋅ r/sousvide
Made a lot of fried chicken for my wife's birthday, it was a hit. Half regular, half Nashville hot.2yr ⋅ -Shanannigan- ⋅ r/sousvide
