Board of sousvide Beef for yesterday’s Sunday Lunch (freezer clear out) Left Tenderloin 129f 2hrs, middle Chuck 134f 48hrs, top right Cheeks 181f 12hrs1yr ⋅ skillsontoast305 ⋅ r/sousvide
Chuck roast: salt/pepper/garlic, 48hr@135*F, ice bath, seared over wood fire. Reduced bag juices with butter and soy sauce. Sous vide eggs: 14min@165*F, ice bath. Jasmine rice.4yr ⋅ FarrellBeast ⋅ r/sousvide
This got me excited for my Xmas prime rib! Prime ribeye at 137 for two hours. 15 min ice bath in fridge and cast iron sear. Served with creamy horseradish.3yr ⋅ nmcatlord ⋅ r/sousvide
First attempt at sous vide, so nothing fancy. Chicken at 140F for 2 hours. Blown away how good it was!4yr ⋅ EricWNIU ⋅ r/sousvide
About four pounds of pork tenderloin with five hours to go. Can’t wait for dinner1yr ⋅ Kornholyo ⋅ r/sousvide
Not your typical sous vide cook! Attempting to fast activate my sourdough starter that I forgot to feed first thing this morning.3yr ⋅ Mikebyrneyadigg ⋅ r/sousvide
When a local restaurant is selling their wagyu for a great price, you have to buy some, right? #supportlocal4yr ⋅ massbeerhole ⋅ r/sousvide
Sous vide dog meals. Raw chicken, cooked rice, frozen veggies, fresh turmeric and CBD oil. He’s dying of pancreatic cancer so he needs something that sparks his appetite and the turmeric and cbd will hopefully buy us more time with him. 60 seconds in the microwave gets them to serving temp.5yr ⋅ justflushit ⋅ r/sousvide
I received a sous vide from my boyfriend for Christmas. This is my first attempt at making filet. So freaking good.4yr ⋅ Mia0126 ⋅ r/sousvide
When the instructions to soften your new mouth guard are too complicated3yr ⋅ RippingAallDay ⋅ r/sousvide
Sous Vide Pork Loin 137 for 3 Hours. Finished it like a rib roast in the oven at 550 with a mustard garlic herb crust. Probably the best pork loin I've made. And that fat cap is like pure heaven!3yr ⋅ Intelligent-Glove641 ⋅ r/sousvide
Since pork tenderloin never gets posted here (/s) ...3 hrs @ 137.5°2yr ⋅ AgalychnisCallidryas ⋅ r/sousvide
Picanha from Costco (they cut off the fat unfortunately). This is definitely the best looking one I've done so far.5yr ⋅ hchromez ⋅ r/sousvide
Go easy on me, my very first time for both cooking sous vide and a roast beef.2yr ⋅ Taminella_Grinderfal ⋅ r/sousvide
There's still room for improvement, but WAY better than most (if not all) my previous Sous Vide + Cast Iron attempts4yr ⋅ munizfire ⋅ r/sousvide
Picanha from Portugal 130F 2h rest overnight in fridge / cast iron sear with grapeseed oil2yr ⋅ mecheros ⋅ r/sousvide
136 degree 36 hours chuck roast. Finished in cast iron with beef tallow.2yr ⋅ ModeratelyAdorable ⋅ r/sousvide
24 hours @152 (serious eats recipe) ribs, served up with Texas Style trimmings.2yr ⋅ dravenstone ⋅ r/sousvide
My wife is pregnant and for the first few months I've avoided cooking steak but thank god I found this sub. Cooked this porterhouse for her at 57°c for 3.5hrs and it was amazing.2yr ⋅ Onderon123 ⋅ r/sousvide
Saved to to get the Anova I wanted and didn't get for Christmas, here's my first cook! Petite Sirlion that melts in your mouth!4yr ⋅ SF_420 ⋅ r/sousvide
Picahna (135F for 5.5 hours, patted dry, chimney seared for 5 min). I’ll take a little ring for extra sear and charcoal flavor all day...4yr ⋅ killabkilledb ⋅ r/sousvide
Tell me you’re a first time mom without telling me you’re a first time mom...2yr ⋅ thecatyou ⋅ r/sousvide
Buy some cheap flimsy plastic cutting boards from the dollar store. Super helpful for bagging bigger cuts easily.5yr ⋅ Spyrulfyre ⋅ r/sousvide
I thought this was interesting and you fine folks might get a kick out of it.2mo ⋅ BadAngler ⋅ r/sousvide
Broccoli cheddar stuffed chicken breast 145.5f for 1h45 minutes. After it was completely chilled I dryed it and wrapped it with bacon and air fried it for about 15 minutes at 350.3yr ⋅ adamvah ⋅ r/sousvide
Debating seasoning options for 2 kilos of ribeye caps from the local butcher.3yr ⋅ sarcasticonomist ⋅ r/sousvide
Thursday steak night, rendition number 3. Flank Steak with spicy garlic chimichurri.2yr ⋅ pitamandan ⋅ r/sousvide
Who would’ve thought camping and sous vide would go so well together. Sous vide jerk chicken done the night before then just heated through on the fire. Sous vide Cheesecakes for dessert.4yr ⋅ Ryder_Alknight ⋅ r/sousvide
Getting some American Wagyu ribeyes ready to celebrate my brother’s engagement4yr ⋅ hornyfrog4life ⋅ r/sousvide
Tried a lamb rack for the first time. Cooked for 2hrs at 140F.3yr ⋅ Kingdom_of_the_Skies ⋅ r/sousvide
What time and temp should I cook these 2” prime ribeyes at? Ice bath before sear?1yr ⋅ DDKoutsis ⋅ r/sousvide
Tomahawk ribeye, 131 degrees for 2.5 hours, then 2 min per side on the grill. In this crazy time, pleasures like this make all the difference.4yr ⋅ choirandcooking ⋅ r/sousvide
Anova strikes again with *perfectly* cooked chicken breast. 160 for two hours with a quick cast iron sear is A+!1yr ⋅ sparklingsour ⋅ r/sousvide
Chuck roast at 135 for 24h, after smoking for 2h. Seared in bacon grease. Making French dips tonight3yr ⋅ unholyg0at ⋅ r/sousvide
Just recently discovered this subreddit and I have a bunch of recipes to share. This is my pork tenderloin, cooked at 137° for 4 hours. Deets in the comments.2yr ⋅ meeseeks2020 ⋅ r/sousvide
The technique Ive been using to keep food submerged. Non-locking tongs + rubber band.3yr ⋅ foozebox ⋅ r/sousvide
I don't want to start a fight, but with this fat content, 132 or 137?1mo ⋅ MrDannyProvolone ⋅ r/sousvide
I freaking love my sous vide! 144 for 1.75 hours then a quick sear and butter baste.2yr ⋅ hruss1998 ⋅ r/sousvide
I thought you 137 guys were nuts, but yeah, this is way better than my usual 1283yr ⋅ RLutz ⋅ r/sousvide
Who likes old fashioneds? 🥃 You can make a batch of it in your sous vide. Deets in comments.2yr ⋅ meeseeks2020 ⋅ r/sousvide
My in-laws surprised me for my birthday!! Can’t wait to get some steaks in a bath soon!4yr ⋅ taylorink8 ⋅ r/sousvide
After months of watching videos & reading about sous vide, I finally took the plunge. Here’s my first ever sous vide top sirloin. 131° F / 55° C: 2h.2yr ⋅ deprechanel ⋅ r/sousvide
Hubby got country ribs even though no one likes them. I am using Joey logic to see if I can make them better. Rib rub? Good. Bacon? Good. Sous Vide? Good! Just put them in at 150F for 24 hrs. Opinions. Will it be good? What should I do with them in the end?8mo ⋅ Pinkslinkie ⋅ r/sousvide
One month in refrigerator, last day of use yesterday, 58C for 6 hours, SPG rosemary, 250C grill for 10 minutes. Butter smooth to chew 🤩3yr ⋅ MontagoDK ⋅ r/sousvide
US folks-I know you guys have your beef gradings, does breed ever come into the question and if so does it change how you would Sous Vide? So these steaks here are North Devon Ruby Red, Rump steaks going in at 52°c/125°f for 2hrs3yr ⋅ Sousvide21 ⋅ r/sousvide
After months of trying, I feel like I’ve finally reached perfection. 2” NY strips, 136 for 2 hours, 5 minute ice bath. Hot ass sear.4yr ⋅ ChadDa3mon ⋅ r/sousvide
2nd attempt at 137° SV Denver steaks, w/salt & pepper 500° avocado oil crust1yr ⋅ gogoALLthegadgets ⋅ r/sousvide
For my first time SV, I went with a tri tip. I normally cook my tri tip like steak. Smoke till like 110 then sear it in hot cast iron. After research, I set the Joule for 3hrs @130. I know you can have it in there for however long but how do you know when the actual meat has reached desired temp?1yr ⋅ Micprobes ⋅ r/sousvide
Desperate times... I picked up an extra shift and found out the bois we’re having steak. So the wife unit brought me the meat jacuzzi maker and cast iron minus the large pot. Best I could do short notice.3yr ⋅ soopafleye ⋅ r/sousvide
Souse beef Dino ribs. Cooked at 158 degrees for 16 hrs and smoked at 275 for 3 hours. Seasoned with meat church bbq1yr ⋅ overhypedhero ⋅ r/sousvide
Tried the 137/2hr method. Pretty good! Put in the freezer for about 15 min before pan sear3yr ⋅ BlueAngels26 ⋅ r/sousvide
HOOCH!! Everclear infused with peaches for 2.5hrs @130°F. Gonna mix it with a cup of simple syrup and bottle it as soon as it cools. Love the color.2yr ⋅ Vin135mm ⋅ r/sousvide
Will attempt at 129F and 137F per this sub both with mayo sear and do a Guga like taste test. He said thicker is better so I bought a USDA choice ribeye and cut it into almost 2” hunks...4yr ⋅ killabkilledb ⋅ r/sousvide
Wild Pheasant @145F for 45 min with butter, thyme, salt & pepper. Pan sear finish in grape seed oil.3yr ⋅ kpprobst ⋅ r/sousvide
