My first attempt at sous vide. SRF Gold Label American Wagyu Coulotte. 2 hours at 132. Seared in cast iron. Rested for 5 minutes and seasoned with Maldon.4yr ⋅ Dont_Know_Scotty ⋅ r/sousvide
Results from my last post! Very slightly undercooked to my liking but still taste great5yr ⋅ threegifts ⋅ r/sousvide
My first brisket, just off a 3 hour smoke, getting ready for the bath4yr ⋅ whitefish1977 ⋅ r/sousvide
Very first SV cook! Garlic and herb marinated chicken breasts, 153F for just over an hour. Next time I'm trying 151 but didn't want to go too low too fast. These are awesome and juicy still though!5yr ⋅ Kayemmgee ⋅ r/sousvide
First time doing sous-vide. Grass fed tri-tip, 2 hours, finished on grill.7yr ⋅ baldasheck ⋅ r/sousvide
First sous vide - 48 hour beef shank, glazed carrots, pommel puree in a red wine demi Glace10yr ⋅ bpdexter85 ⋅ r/sousvide
Spareribs in Spicy Bulgogi Marinade (24h at 149*, finished under broiler)9yr ⋅ GraphicNovelty ⋅ r/sousvide
Prime Prime Rib for Thanksgiving. 131F for 6hrs & seared on a chimney starter9yr ⋅ CercleRouge ⋅ r/sousvide
Costco ribeye, 132F for 2 hours. Came out closer to medium, but still insanely tender - texture reminds me of filet mignon. Finished with cast iron 1m each side, last 20 sec w/ butter and aromatics basting on the cast iron.6yr ⋅ jimmyayo ⋅ r/sousvide
I tried duck confit sous vide for the first time. I dont know why it looks so grey...i cooked it for 24h @ 69.4C and under the broiler (275C) for 10 ish minutes. Any tips to make it better next time?3yr ⋅ MarcSefulVostru ⋅ r/sousvide
Ribeye ready for a dunk. Packed with smashed garlic, fresh thyme, fresh oregano, sea salt, ground black pepper and butter.5yr ⋅ K-Double ⋅ r/sousvide
My first cook with a proper set up. Lamb rack 135° 2.5 hours. Cast iron / broiler sear6yr ⋅ -QuarterLifeCrisis ⋅ r/sousvide
Got my Joule last week. First time doing steak. Bottom round, dry aged for a day, marinated for a day, cooked at 136 for 19 hours and finished in cast iron. I get it now.5yr ⋅ Rubberbabybuggybum ⋅ r/sousvide
First time cook, chicken breast 150 for an hour. Delicious and juicy!6yr ⋅ ShirtlessGirl ⋅ r/sousvide
My first long cook: 72hr short ribs, potato puree, red wine glaze - all recipes from modernist cuisine10yr ⋅ amk161 ⋅ r/sousvide
Got this for prime day. Have no idea if it is good or not bought it on a whim. Excited to try my first sous. Any suggestions on a first recipe?3yr ⋅ macknifica ⋅ r/sousvide
Prime Sirloin strips/ Coulotte steaks. What’s your time and temp recommendations?5yr ⋅ oysters_on_the_radio ⋅ r/sousvide
54C 73 Hour short ribs, charred asparagus, saute mushrooms, wine reduction. Simple and heavenly.10yr ⋅ kamakaro ⋅ r/sousvide
Not a Turkey day post, but a New York Strip. Sous Vide at 123F for 1 hour then butter basted reverses seared on a screaming hot skillet using an outdoor burner.5yr ⋅ OPdopy ⋅ r/sousvide
Fillet, Carrots and homemade Potato chips with a Pomegranate wine reduction.10yr ⋅ kamakaro ⋅ r/sousvide
T-bone steak at 57°C for 3 hours. Bearnaise ingredients at 57°C for 30 minutes and blended in tall glass with hand blender.5yr ⋅ Rasmus0 ⋅ r/sousvide
Snake River Farms American Wagyu Gold Grade sirloin on the left, filet on the right. 129* for two hours. Finished on chimney starter (wasn’t as hot as I wanted, hence the gradient). Sirloin tough as nails. Filet amazing.5yr ⋅ billionthtimesacharm ⋅ r/sousvide
First time doing sous vide, thawed in the fridge then cooked it 129F for 2 1/2 hours, any tips on mastering SV?5yr ⋅ JoseeNyJ ⋅ r/sousvide
I made the best pork tenderloin I have ever had. 150 for 1 hour, pan seared in olive oil.6yr ⋅ lyondhill ⋅ r/sousvide
This is how I finish my SV steaks, ribeye at 125 for 1.5 hours finished on my Weber kettle grill. Coals are started in the chimney and then poured into an upside down stainless steel bowl with the bottom cut out to concentrate the heat, great sear in about 1 minute.5yr ⋅ boomer4411 ⋅ r/sousvide
Wife bought be this VonShef a couple years ago when I first wanted a sous vide and it just died. Was thinking of picking up a new one, but wondering if there is an advantage to switching to a traditional sous vide (like an Anova), other than being able to use different sized cooking vessels?6yr ⋅ Msperry86 ⋅ r/sousvide
Sous vide red wine poached pears filled with honeyed mascarpone in a red wine reduction topped with milk chocolate7yr ⋅ LordVolrath ⋅ r/sousvide
2 lb Angus Ribeye. Sous vide for 1 hour at 133 degrees and then seared on the Big Green Egg at 650 degrees for a minute on each side6yr ⋅ ATLBravesFan ⋅ r/sousvide
Miso carrots at 85c for an hour and then swordfish steaks with lemon thyme and garlic olive oil at 54c for 45 min. Well worth the wait.5yr ⋅ kadarang ⋅ r/sousvide
Chuck roast @134 for 50 hrs. Tasted good but had a pot roast-like texture. How do you get that prime rib texture people talk about??7yr ⋅ RZoroaster ⋅ r/sousvide
I love lamb, and just found these pre seasoned packages at a major national chain. Had one the other day and it was amazing 6 hours 133. Any reason to take it Out of the bag it comes in? Or can I peel the label and throw it in?5yr ⋅ Elwood8524 ⋅ r/sousvide
SV Brisket for Christmas (48h/64°C) : world you suggest me a BBQ Sauce recipe?6yr ⋅ alekoner ⋅ r/sousvide
Brisket, 155°F for 36 hours, 3h on the smoker at 300°F. I've got half of a raw flat in my freezer. Do I need to thaw it to apply the rub?7yr ⋅ Gayrub ⋅ r/sousvide
Pork chops at 145 for 1.5 hours (from frozen) seared in cast iron preheated on gas grill “sear station”. I’ll never sear a different way again6yr ⋅ Oliver_Cockburn ⋅ r/sousvide
Asian marinated Tri Tip (119, 3.5 hrs) finished on a super hot grill. Locally grown shiitakes with fiddleheads, grilled baby boy choy, and duck egg fried rice6yr ⋅ stonegroove ⋅ r/sousvide
Reverse sear beef tenderloin for a wine dinner tonight. 125 F for 2 hours6yr ⋅ Timmymac1000 ⋅ r/sousvide
Salmon (25 min at 115°F, then blowtorched), shaved apple and fennel salad, and sauteed beet greens.9yr ⋅ DrMastodon ⋅ r/sousvide
Shin meat cooked for 24 hours @64C, connective tissue still hard and solid. Do I just need more time?9yr ⋅ [deleted] ⋅ r/sousvide
Fresh Bison Ribeye, 130F for 4 hours, seared on a cast iron skillet. Cajun Shrimp and a side salad, complete with Gouda.9yr ⋅ scottevil ⋅ r/sousvide
Buffalo NY Strip, 3 hours at 120F. Cast iron and avocado oil searing to finish.6yr ⋅ umsondo ⋅ r/sousvide
Best Buy has a decent deal. About 20% off a bundle. What should I make first??3yr ⋅ trunnel ⋅ r/sousvide
Do you test the temperature accuracy of your Sous Vide cooker? Mine was way off.5yr ⋅ GROWLER_FULL ⋅ r/sousvide
First time sous vide, 2lb Top Blade Steak (pot roast). How long can/should I cook it? Is medium well advisable at 145 F? How long? Thanks!5yr ⋅ [deleted] ⋅ r/sousvide
Maiden voyage happening tonight. Y'all inspired me to thrift a vessel to go along with the thrifted Anova. How big of a cooler could I modify for this purpose in the future?4yr ⋅ gabis420 ⋅ r/sousvide
First time doing this, tried New York Strip and it’s amazing! Any advice is welco[M]e (130 1hr)5yr ⋅ InfiniteSneeze ⋅ r/sousvide
Sam's Club prepackaged ribs question. Any reason I can't cook with these prepackaged baby back ribs? 3 pack already vacuum sealed ribs.9yr ⋅ pell_well ⋅ r/sousvide
Flanken spare ribs 30 hrs @ 167F in home brewed 100% peat smoked scotch ale7yr ⋅ sciencewonk ⋅ r/sousvide
New to sousvide. Is this normal? It’s two striploin steaks and every time i do this I get quite a bit of liquid—is water getting in somehow or is this rendered fat?4yr ⋅ intrepid604 ⋅ r/sousvide
Going to try a festive gammon. Planning on 6 hours at 60c. Anyone got any other thoughts on time and temp? Looking for a sliceable, meaty texture - which is obviously nice and moist. Got it in the spice mix overnight.8yr ⋅ jurassicjim ⋅ r/sousvide
First SousVide Pork shoulder: Injected 2 day brine. 158 for 24hr, finished in 255 oven for 2 hours.6yr ⋅ Jackieatsfood ⋅ r/sousvide