Lengua taco's, got inspired by a post here and made my own. Sooo good, super easy and a real crowdpleaser🤤2yr ⋅ Vanyns ⋅ r/sousvide
First time using a Sous Vide. How’d I do? Constructive criticism very welcome!1yr ⋅ Mexicore_Llama ⋅ r/sousvide
Lamb Loin Chops 133 for 2 hours with rosemary and roasted garlic in the bag, then seared in safflower oil 1 minute a side3yr ⋅ cferretti1 ⋅ r/sousvide
I was hesitant to try 137 but this was delicious. The fat turned to butter, amazing. Ribeye 137 2hr1yr ⋅ throwaway378495 ⋅ r/sousvide
My first try at a sous vide, Chateaubriand 55°c for 2 hours, seared in duck fat in a cast iron1yr ⋅ squidthethird ⋅ r/sousvide
So got a tad excited at the butcher today. 3.1kg. How would you go about it? (Unfortunately beef is very lean in Portugal)1yr ⋅ Oztravels ⋅ r/sousvide
Anyone else like to live dangerously, by floating the compound butter in a ramekin?2yr ⋅ crush_the_pussy ⋅ r/sousvide
Sauteed mushrooms and onions cooked with some of the bag juices are my favorite side with steak.3yr ⋅ MTNHead ⋅ r/sousvide
Beef Wellington. The beef fillet was prepared for 2h at 56 °C. It was tasty 🤩2yr ⋅ FidelC91 ⋅ r/sousvide
NYE ribeye with pommes Terrin, Jerusalem artichokepure and peppersauce. Sous vide at 132°F for 3 hours and seared in a cast iron pan with waygu fat.1yr ⋅ MammothRun ⋅ r/sousvide
Filet @ 131, seared on cast iron, topped with melted butter. incredible.1yr ⋅ Facilitator12 ⋅ r/sousvide
Freezing the marinade before vacuum sealing (turned out great for verde chicken tacos)4yr ⋅ eatingpopcornwithmj ⋅ r/sousvide
New to SV. Gifted an unneeded circulator from family. Tired of dry pork chops, gave it a go tonight. We literally laughed maniacally after taking our first bite, so moist and cut like butter. This is what I have been dreaming of!5mo ⋅ ram6414 ⋅ r/sousvide
Did some sous vide infused liquor today. Limoncello and Moscow Mule (Lime, Ginger, Mint, Orange and Green Pepperoni).2yr ⋅ vuinssento ⋅ r/sousvide
2nd try with Chuck. 135 for 48 hours. Chimney sear. Big improvement thanks to all your advice!3yr ⋅ TheLibertyTree ⋅ r/sousvide
I’m just so excited to cook this thing tomorrow for my 7yr anniversary with the gf!3yr ⋅ helixflush ⋅ r/sousvide
A little birthday lunch.. NY strip @135 for two hours, seared on my turbocharged Blackstone.3yr ⋅ whitefish1977 ⋅ r/sousvide
First attempt at pork tenderloin in the SV. Definitely will add it to my regular meal rotation! 3 hours @ 136.51yr ⋅ pastrknack ⋅ r/sousvide
Making an anniversary dinner at home this year because we have a new addition to the family. Daughter will be 3 weeks old.4yr ⋅ trigger00006 ⋅ r/sousvide
I love chicken thighs, first time trying sous vide and it absolutely killed me how tender and juicy and flavorful thighs can get4yr ⋅ highkun ⋅ r/sousvide
Eye of round roast at 130°F for 3 hours. Seared on cast iron for 1min a side.2yr ⋅ _Lumite_ ⋅ r/sousvide
Found out this morning my usual 12qt container wasn't big enough. Wasn't planning to cook on the floor today, but desperate times...1yr ⋅ trpnblies7 ⋅ r/sousvide
Grass fed ribeye sous vide at 130f for 2 hrs. Fresh rosemary, thyme, and garlic. Finished on grill at 600f 1 minute per side. Second attempt ever!5yr ⋅ ghoul_power ⋅ r/sousvide
I aged the prime rib for 28 days. Over 8 lbs total. The top one was cooked sous vide 2 hrs @ 120, then finished on charcoal, the bottom was reverse seared. Served with black garlic jus and homemade cultured butter. On the side is harissa potatoes, za'atar carrots and homemade bread.3yr ⋅ xanderxoo ⋅ r/sousvide
My sous vide keeps multitasking. Protein, hot sauce, cbd infusions now pasteurising mead.2yr ⋅ Oztravels ⋅ r/sousvide
10oz American Wagyu Ribeye Cap Steak sous vide and then torched with the GrillBlazer SuV gun.4yr ⋅ jpnoel ⋅ r/sousvide
Looking for Recommendations on how to cook Costco Boneless Pork Chops1yr ⋅ Professor_TurdWallet ⋅ r/sousvide
Peanut butter, free range pork loin, 60 C (140 F) for 1.5 h. Finished in cast iron with smoked sea salt. Absolutely amazing! My new go to.5yr ⋅ blingboyduck ⋅ r/sousvide
Pork chops at 140 for 2 hours. Seared on a blazing hot pan for about 90 seconds each side.2yr ⋅ BaconBanker ⋅ r/sousvide
Wife wanted a steak for her birthday weekend...so she got a whole classic steakhouse meal! 2.75 lb tomahawk ribeye @ 137°F for 2.5 hrs, seared on the masterbuilt gravity flat-top grill @ 550°F. Sorry for no sear pic, wife was eager to eat so this is the best I could do!2yr ⋅ Away_Woodpecker_5634 ⋅ r/sousvide
These are 2 frozen duck breasts - I only intend to eat 1 at a time and I can’t separate them while frozen. Is there a food-safe way to do that?1yr ⋅ qopprodigy ⋅ r/sousvide
Here are the all temps I’ve succeeded with or have taken from those more experienced than myself the last 5 years of SV. Enjoy!4yr ⋅ SmellyFoam ⋅ r/sousvide
Short Rib @ 167°F 24hr w Pecorino Romano/Grana Padano polenta, green onions from the garden1yr ⋅ 0ooO0o0o0oOo0oo00o ⋅ r/sousvide
Looks like a hot mess but it worked! Making personal cheesecakes in jars and I needed to keep them from floating (I’m new to all of this!) Taco holders and washed backyard rocks to the rescue!1yr ⋅ Livininthekitchen ⋅ r/sousvide
Sous vide Shrimp in butter/salt/pepper for 15-20min @ 140F, finished with cajun seasoning and tossed in a searing hot cast iron for <30sec.5yr ⋅ MadWorldX1 ⋅ r/sousvide
Chicken breast cooked to 140 on a carrot puree with reduced stock emulsified with butter2yr ⋅ grplu ⋅ r/sousvide
Dry Aged New York Strips. Cooked these bad boys at 129F for 2 hours. Seared them in cast iron with avocado oil.4yr ⋅ Ozzywalt14 ⋅ r/sousvide
Friendly reminder when infusing cocktails... Don't be lazy FILTER THAT SH*T2yr ⋅ fuckyouidontneedone ⋅ r/sousvide
Tri-tip, 131 deg for 6 hours, seared at 1500 deg for 60 seconds... 10 month old at 2 ounces!1yr ⋅ MeatYouThere ⋅ r/sousvide
Should I have trimmed the fat before vac sealing? about 1.5 thick, hand for size1yr ⋅ Unique_Region ⋅ r/sousvide
Received an Anova as a wedding gift. Results of my first ever sous vide!5yr ⋅ sloopdawgg ⋅ r/sousvide
Temp and time for untrimmed wagyu tritip? Don’t want to fuck it up1yr ⋅ Significant-Ad-4424 ⋅ r/sousvide
Sauvignon-blanc-braised pineapple, cooked at 167 for one hour and then chilled4yr ⋅ godofcongress ⋅ r/sousvide
Someone mentioned they have wagyu everything and it’s only a matter of time until wagyu hot dogs1yr ⋅ ResponsibleNothing10 ⋅ r/sousvide
Not the best picture but this is my first time doing Sous Vide thanks to you guys. 149 for 1.5 hrs. Like butter. I’ll never go back.1yr ⋅ recovery_room ⋅ r/sousvide
Birthday dinner for my girlfriend! Sous vide pork tenderloin with pan sauce, sauteed asparagus, and homestyle mashed potatoes with garlic, shallot, and onion2yr ⋅ Itz_lane_boi ⋅ r/sousvide
Don't see a lot of vegetarian sous vide posts so here is my spicy peanut tofu! 180f for 2.5 hours and finished with stir fry veggies over rice.3yr ⋅ worldfinch ⋅ r/sousvide
First time using a sous vide. Very happy with the results. 129F for 3 hours.1yr ⋅ ryannealenglish ⋅ r/sousvide
Venison backstrap (loin). 125F for 2 hours and seared on charcoal chimney.1yr ⋅ dbausano ⋅ r/sousvide
Just FYI a few of the chefsteps (joule) videos are the exact same video with different saturation4yr ⋅ Stopkilling0 ⋅ r/sousvide
LPT? Don’t know if it’s useful or not. But I like to put a time, and temp, on my vacuum bags, just so I know when I grab them out of the freezer. Hope someone finds this helpful. 👍🏻2yr ⋅ topbunn ⋅ r/sousvide
Beef on weck, sorta. 10 hours @ 140°, chilled, sliced, and warmed in au jus.1yr ⋅ madeinbuffalo ⋅ r/sousvide
Medium-Rare Lamb Leg Steak, 139.5F for 4 hours from frozen, Sous Vide Asparagus (I want to say 180 for 10 min, but can’t remember), Instant Pot Mashed Potatoes1yr ⋅ idknemoar ⋅ r/sousvide
It was called “chuck roast grilling steak” found at local food bank. Sous vide at 132 for 2 hours, finish with torch. Homemade chimichurri to top.3yr ⋅ Duke_Al_Pastor ⋅ r/sousvide
Easter dinner away from family and tradition was delicious this year.4yr ⋅ NoReallyImAHuman ⋅ r/sousvide
Sous vide all-belly porchetta. 36h @155F then broiled in the oven until crispy on all sides.3yr ⋅ themza912 ⋅ r/sousvide
