Just my first try. The pork chops were terrific. Thanks to all who participate here!1yr ⋅ princehal ⋅ r/sousvide
Anova sous vide $149 at Costco right now. Going to do some steaks for my first cook2yr ⋅ DrSpikeMD ⋅ r/sousvide
My first prime rib. 9 hours @133, then about 30 mins in a 550 oven to crust it up.4yr ⋅ dourk ⋅ r/sousvide
2.5lb Cowboy Ribeye, 2 hours at 129. Chimichurri, roasted brussel sprouts with bacon and loaded mashed potatoes. Pretty good Valentine's Day dinner if I do say so myself!4yr ⋅ olwillyclinton ⋅ r/sousvide
Sea Bass at 130F for about 1HR - seasoned with various. exotic spices and lemon. Seared for about 1 minute each side in a stainless steel skillet with butter3yr ⋅ jillesme ⋅ r/sousvide
Wanted to make my own lunch meat. Bottom round roast 134F for 16 hours, chilled for 6 hours and sliced thin.5yr ⋅ darkartbootleg ⋅ r/sousvide
Decided to try a ribeye at 137° like a few other brave souls in here. Turned out better than I could’ve imagined.4yr ⋅ PhilMickelsonsBoobs ⋅ r/sousvide
Duck breast roll with currant gel and potato chips. Cooked for 2h at 54°C (129°F), then seared with butter. Any advice on how to improve it?1yr ⋅ BubyGhei ⋅ r/sousvide
Found these (all but one) on sale at the local grocery store. Best steak of my life! Under $5CAD each5yr ⋅ balluce ⋅ r/sousvide
Pork loin roulade with an apple, sun dried tomato, and sage stuffing. 4.5hrs at 143. Could cut it with a fork.2yr ⋅ Shruggs85 ⋅ r/sousvide
Spicy Honey Garlic Chicken Thighs finished on the Turbocharged Blackstone2yr ⋅ whitefish1977 ⋅ r/sousvide
Sous Vide Key Lime Cheesecake bites- I combined two recipes into one and it turned out really good (this is done in a small canning jar)3yr ⋅ vampyire ⋅ r/sousvide
Grass-fed Flap - 130 for 2 hours, seared in carbon steel with salt and pepper.2yr ⋅ Noodlelupa ⋅ r/sousvide
Was able to get my local butcher to deliver this 4lb prime rib roast. Going into a bath at 133F for 8 hours. Happy easter!4yr ⋅ ogrekevin ⋅ r/sousvide
Today I made steak sous vide for the first time. I'm starting my adventure with sous vide.2mo ⋅ wfjkem ⋅ r/sousvide
Flowers delivered, lobster tails procured, wine chilling in the fridge, strawberries dipped in chocolate, tiramisu assembled, all that remains is to let these bad boys cook for a few hours.5yr ⋅ Tandom ⋅ r/sousvide
Sous vide confit duck with garlic and thyme mash, roasted broccoli, and spinach wilted in the duck juices then fried in the duck fat4yr ⋅ skah9 ⋅ r/sousvide
Pro tip: Fold the edge of your vacuum seal bags open to make it easier to put stuff in without getting the opening all dirty. Also helps them stay open while filling.6yr ⋅ Spyrulfyre ⋅ r/sousvide
Top round roast - 10hrs @132F - half disappeared while I got to the camera1yr ⋅ Old_fart5070 ⋅ r/sousvide
Sous vide Michigan peaches (with basil simple syrup) to top sous vide personal cheesecakes. Deliciously summer.4yr ⋅ bierz ⋅ r/sousvide
So Lately when cooking steaks since there’s no butter basting I’ve taken to adding a separate bag to the bath. Butter, roasted garlic, peppercorn, rosemary, sage. Phenomenal for finishing after the sear.4yr ⋅ Ryder_Alknight ⋅ r/sousvide
I “repurposed” a frozen food shipping container to fit my SV circulator. I used aluminum tape around the cut-in to prevent the rough edges from shedding into the bath. It remains to be seen how well the adhesive on the tape will hold up. Can you guess my college sports team?1yr ⋅ richweav ⋅ r/sousvide
My new Sous Vide machine thrown together by an Electrical Superintendent mate of mine from Australian $35 worth of parts from Bunnings and an electrical goods shop.2yr ⋅ Check_for_response ⋅ r/sousvide
Sub i need your help. First time getting A5 wagyu. Time and temperature, suggestions and recommendations welcome, thanks happy new year2yr ⋅ timothycl13 ⋅ r/sousvide
A lot of steak posts this week so here’s my salmon! 124° for 45 min.4yr ⋅ AgalychnisCallidryas ⋅ r/sousvide
My first sous vide is going down today. Pretty stoked! I'm sure these are probably going to be some of the best ribeyes I've ever had.4yr ⋅ StaticXD00d ⋅ r/sousvide
Filet Mignon at 129 degrees for 4.5 hours, then hit the cast iron with a finishing butter. And don’t forget the Gorgonzola sauce!4yr ⋅ brutallysocial ⋅ r/sousvide
Cabillaud a l’orange basse temperature, royale de petits pois et carotte [Orange cod sous vide, green peas royale and carrots]3yr ⋅ UpalSecam ⋅ r/sousvide
First time to sous vide a filet. 133 degrees for 2.5 hrs, hot pan with olive oil and butter. How did I do? I’m thinking about using a cast iron and only butter next time. Suggestions welcome. Thanks2yr ⋅ 4DoubledATL ⋅ r/sousvide
Got some 2.5” prime ribeyes about to go for a dunk. Thank You Costco!4yr ⋅ AnonUserAccount ⋅ r/sousvide
137f-gang unite! I just tried it with ribeye, fairly happy with the result4yr ⋅ MajorWobble ⋅ r/sousvide
So my wife is an engineer and helped me figure out how to use interpolation to figure out the correct temperature for our Easter Duck Confit. (We only had 20 hours available for the cook).5yr ⋅ DackinaBox ⋅ r/sousvide
Sous vide poached egg ft hollandaise, bacon, and bacon fat fried polenta.1yr ⋅ khajiit_has_coin ⋅ r/sousvide
For those of you that haven’t seen, newer instant pots actually have a built in sous vide mode!4yr ⋅ orange9035 ⋅ r/sousvide
I’m a brand new sous vide user. Tri tip done at 130° for 6 hours followed by a quick sear on the grill. For my dad for Father’s Day !1yr ⋅ oh_rora ⋅ r/sousvide
Help! I got this 4.43 lb boneless ribeye for my sweetie’s bday. What temp and how long to sous vide...3yr ⋅ redjack2017 ⋅ r/sousvide
SV a strip steak overnight, just so I could have a nice steak for lunch at work. Improvise, adapt, overcome. I keep a cast iron at work, just for such occasions.3yr ⋅ topbunn ⋅ r/sousvide
Frozen Australia Wagyu: 135 degrees for 1 hour in Anova Precision Oven; Chilled in fridge for 30 minutes; Seared on stainless steel skillet3yr ⋅ yankeesfanLLC ⋅ r/sousvide
Heading out on our second RV trip, first time doing potatoes, corn, salmon. Hoping for a crock pot alternative on the road!1yr ⋅ ThatHomemadeMom ⋅ r/sousvide
129° or higher? NY Strip (first time sous vide) looks to have a little higher fat content.2yr ⋅ Silly_Billy_90 ⋅ r/sousvide
Open to recommendations but the better I get at the water displacement method it seems hard to beat. What’s your method and why?1yr ⋅ gogoALLthegadgets ⋅ r/sousvide
Sous Vide Porterhouse, cooked for 50minutes at 52.3°C and finished in a red hot Cast Iron Pan,served with sauteed mushrooms with kale, and buttery mashed potatoes.5yr ⋅ DarthEccles ⋅ r/sousvide
First try at sous vide steak! 2 hours at 130, then seared in a cast iron.4yr ⋅ greatmahimahis ⋅ r/sousvide
Ribeye at 135 F for 3 hours, then seared in open wood fire for 45 seconds on each side. Pinched fatty parts in stick for “meatmellows” roasted to char on open fire4yr ⋅ crosorios ⋅ r/sousvide
Anyone ever tried Mississippi pot roast in the Sous Vide? 145° for 24-48 hours. Guess we will see if it’s better than in the CrockPot!2yr ⋅ Austinmac0 ⋅ r/sousvide
Suckling pig in the bag (deboned) I’m at 60C for 12 hours but wondering if I should go a bit longer. Any thoughts are welcome.1yr ⋅ russellkaye ⋅ r/sousvide
Jambalaya in a bag. 150°F/2+ hours. Rice cooked separately, 1:1.25 rice to liquid ratio, 200/40 minutes. Combine in a pot on the stove on medium-lo for 15 minutes - do not simmer or bubble. Delish and easy clean up.2yr ⋅ whats_she_up_to ⋅ r/sousvide
Sous vide chicken breast (140 for 2hrs), then seasoned and grilled, tossed with sweet/spicy sauce, cauliflower rice, and veggies. So glad meal prep is going well.3yr ⋅ Giraffe_Truther ⋅ r/sousvide
A little different - but my new sous vide was the perfect tool to help pasteurize my home brewed cider!5yr ⋅ KeithSkud ⋅ r/sousvide
