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
American Wagyu Picanha 135° for 4 hours, finished over a charcoal chimney starter3yr ⋅ Chrischin33 ⋅ r/sousvide
Made a lot of fried chicken for my wife's birthday, it was a hit. Half regular, half Nashville hot.3yr ⋅ -Shanannigan- ⋅ r/sousvide
Miso short ribs (137, 24hrs) on wild mushroom risotto - homemade2yr ⋅ IamNotYourPalBuddy ⋅ r/sousvide
Creme brulee; 179 degrees for one hour. And I still get to use a torch! 😉 If you have not tried this, sous vide makes making creme brulee SO simple. No boiling the cream: just whisk all five ingredients, pour into mason jars, and sous vide. Refrigerate, and sugar/torch right before eating.1yr ⋅ LookDamnBusy ⋅ r/sousvide
Pork tenderloin (140f 4 hours + sear in lard) served with whipped potatoes, roasted cauliflower, mushroom & shallot sauce10mo ⋅ water2wine ⋅ r/sousvide
Testing out my new Anova. Filet Mignon 130F for 2 hours. Best steak I've ever had.2yr ⋅ sesto ⋅ r/sousvide
Whole peeled garlic tossed with olive oil and sea salt sous vide at 190 degrees f for 6 hours. I put this $hit on everything!3yr ⋅ I_like_turtles818 ⋅ r/sousvide
Had to practice with the new vaccuum sealer before risking actual food. The good news......Steakasaurus is on the menu tonight!!!!!2yr ⋅ unnamed-schmuck ⋅ r/sousvide
Prime NY Strip at 137f for 3hrs. Seared on a cast iron for 1 min on each side.1yr ⋅ AngryCorn1 ⋅ r/sousvide
Venison backstrap, 132.5 for 1.5 hours, seared with butter and garlic in a cast iron1yr ⋅ TakeItToTheMax ⋅ r/sousvide
Birthday Dinner - NY Strip seasoned with Hardcore Carnivore Black - 131 degrees for two hours - seared in cast iron pan with clarified butter1yr ⋅ Hacoboo123 ⋅ r/sousvide
My Fiancee got me the best Christmas gift: no longer have to use my Instant Pot.3yr ⋅ Brand-New-Life ⋅ r/sousvide
Bavarian Schweinshaxn - just salt and pepper, 12 hour Sous-vide at 60°C, finished in the oven for 40 mins at 250°C for crispy skin!1yr ⋅ transgriffin ⋅ r/sousvide
Finally gave fried chicken a shot! 150 for about 2 hours! Best fried chicken? No best fried chicken I've made? By far!1yr ⋅ red_item_scrap ⋅ r/sousvide
My wife got me a Sous vide for Christmas and after the first test NY strip, this will be my go-to cooking method from now on.3yr ⋅ robcape6912 ⋅ r/sousvide
Amazon delivered circulator and three hours later there was this. 137 gang did not disappoint1yr ⋅ LinearlyRegressive ⋅ r/sousvide
After a year of lurking I received my first sousvid. What is the first thing I should cook?1yr ⋅ Mintnose ⋅ r/sousvide
My “60 Hour Short Rib”, 24 hours marinating and 36 hours at 135F. Korean BBQ Inspired1yr ⋅ ashaneharris ⋅ r/sousvide
Pork Chop at 138° for 2 hours, mash potatoes and IPA pan sauce with shallots.2yr ⋅ shuadoorn ⋅ r/sousvide
Turkey day was prime rib day this year. 137F for 6 hours. Seared on charcoal grill.3yr ⋅ BrutalAndroid ⋅ r/sousvide
Cooking an anniversary dinner for my wife! She loves fish. How long & what temp for this guy?2yr ⋅ Mr-Bovine_Joni ⋅ r/sousvide
My wife rolls her eyes at me when I tell her about using the sous vide. Too fancy. Waste of time. Then she does this to thaw some chicken.2yr ⋅ flash17k ⋅ r/sousvide
Pork chop, 138F for 3 hours. Seared in bacon fat. Cucumber salad and spicy herb yogurt.2yr ⋅ BrutalAndroid ⋅ r/sousvide
Took advice from my last post. Sous Vide tri tip from frozen to cooked. 6 hours at 134° delicious.1yr ⋅ theboredlockpicker ⋅ r/sousvide
So anyone else prep a large number of bags and put them freezer? Anyone else forget to label them and do it drunk? Wish me luck on my mystery spiced mystery bird breasts!2yr ⋅ nage82 ⋅ r/sousvide
Might be the best steak I've ever made. Fillet mignon @134 for 2 hours. Seasoned with salt pepper garlic powder and seared in garlic infused avacado oil.1yr ⋅ Diggumdum ⋅ r/sousvide
Filet mignon served with glazed carrots, sweet potato puree and a side of hollandaise sauce1yr ⋅ TheFluentFluid ⋅ r/sousvide
35 hour sous vide whole duck for the wife's birthday. Took about 10 min to crisp up the skin in the oven3yr ⋅ Koomdiputs ⋅ r/sousvide
Boneless thighs cooked in pickle brine, then breaded and fried. Homemade Hawaiian bun.8mo ⋅ iamnotchris ⋅ r/sousvide
Our industrial sized sous vide machines at my workplace! Thought this community would appreciate the mammoths.5yr ⋅ mymatesfoundmyacc ⋅ r/sousvide
Ribeye i made for dinner last week. 4 hours in the sous vide on 132 degrees, and seared in a cast iron pan.1yr ⋅ MammothRun ⋅ r/sousvide
The Christmas gift givers this year actually surprised me in a good way..1yr ⋅ Woodshop2300 ⋅ r/sousvide
You 137 losers need a hobby.....and it’s making more 137 ribeyes I just did it. Amazing11mo ⋅ Arrrginine69 ⋅ r/sousvide
Carnitas. Chunked up a 6.5 lbs pork shoulder, with onion, orange, garlic, and cinnamon. Going in at 175 for 10 hrs. Then finishing in cast iron with some duck fat to a nice crisp. Add some avocado, salsa verde, it’s Taco Time. Happy Independance Day!1yr ⋅ thomanthony ⋅ r/sousvide
Now a member of the 137° Club. Chilled in fridge before finishing in a hot skillet. (Forgive the focus issues; I wasn’t wearing my readers)3yr ⋅ Raindawg1313 ⋅ r/sousvide
[Homemade] [Chef] Lazy Saturday Filet Mignon + Broccoli & Cheese Sauce1yr ⋅ Bitch_Respecter ⋅ r/sousvide
NY Strip, Cajun Prawns, 60 Day Dry-Aged NY & Filet for Birthday Dinner - 137F for 2 hours seared with torch1yr ⋅ kveton ⋅ r/sousvide
Beef roast on sale for about $5 per pound, this is a pound, a Whopper is $8...hmm2mo ⋅ ducklingkwak ⋅ r/sousvide
Steamed buns filled with Sous vide short-rib with mayonnaise and scallions3yr ⋅ haminmin ⋅ r/sousvide
When the wife insists on eating healthier, you make a sous vide steak salad!1yr ⋅ cperdue ⋅ r/sousvide
NY strip on sale at hamburger prices, but I had to buy the whole thing. 2steaks it is.3yr ⋅ EMTPirate ⋅ r/sousvide
My FoodSaver gave up after 10 years so I upgraded. Not sure if this is the right spot but damn is it’s not a pretty beast.1yr ⋅ Boriquasoy ⋅ r/sousvide
Thawing these guys out for tomorrow.... I read about this 137° club, but I’m scared!!! I’m a rare+ girl... how long? Going to sear in cast iron...1yr ⋅ kdc369 ⋅ r/sousvide
I'm new to sousvide but these two minute noodles came out so nice and crunchy!4yr ⋅ bori-s ⋅ r/sousvide
filet at 133 for 2 hours then seated in my instant pot... not too bad for a broke college kid without a kitchen2yr ⋅ ianmalcolminthemiddl ⋅ r/sousvide
Costco Ribeye. Marble making me feel all sorts of funny. Would you buy? $23 per pound.1yr ⋅ rustyamigo ⋅ r/sousvide
