A little different - but my new sous vide was the perfect tool to help pasteurize my home brewed cider!5yr ⋅ KeithSkud ⋅ r/sousvide
As someone who never could grill well and so always bought mediocre meat because I was going to ruin it anyway, starting sous vide 7 years ago has changed my life, and MANY thanks to this sub as well! (Costco Prime filet, 132 for 2 hours from frozen with Montreal seasoning, torch sear with butter.)11mo ⋅ LookDamnBusy ⋅ r/sousvide
Time/temp suggestions? I'm thinking 130F for 2 hours. Finish on charcoal.1yr ⋅ powernap314 ⋅ r/sousvide
I tried poaching eggs using America's Test Kitchen's method. 50% success 50% r/shittyfoodporn4yr ⋅ mibergeron ⋅ r/sousvide
Typically go for a filet or ribeye but opted for a Porterhouse this time. Sous vide at 128 for 1.5 hours and seared in a super hot cast iron skillet. Seasoned with a dash of Worcestershire sauce, and heavy dose of S&P. Will definitely do another one this was great!2yr ⋅ the904joker ⋅ r/sousvide
I’ve got to say, the sous vide does a wayyyy better prime rib than most restaurants! 137* for about 6.5 hours. Seared on the grill with the Searzall. Served with cheesy mashed potatoes and Parmesan garlic asparagus. Frickin delish.4yr ⋅ bigbang927 ⋅ r/sousvide
Wagyu at 125° for 1.5 hrs then seared in a cast iron with garlic butter compound.4yr ⋅ photomikey ⋅ r/sousvide
Sous vide chicken breasts for the first time, do you recommend any preps with them?1yr ⋅ CheatyEater ⋅ r/sousvide
Filet Mignon and Fondant Potatoes. Topped with bone marrow compound butter and black garlic compound butter, dry aged for 2 days in Koji Rice, sous vide at 135f for 2 hours with homemade MSG, finished in cast iron. Served with real champagne.2yr ⋅ dave-ming-chang ⋅ r/sousvide
First ever sous vide, so happy with the results! Ribeye at 137 for 2 hr, cast iron sear. Wasn't ready/expecting the smoke and pulled a little too early thinking I had done something terribly wrong lol. Still the best I've ever made myself!1yr ⋅ lroushdi ⋅ r/sousvide
Bacon wrapped pork tenderloin. Too pretty to not share before shot.4yr ⋅ hotlettucecoldcheese ⋅ r/sousvide
Sous vide egg never gets old - 145°F egg for 45 minutes with smoked trout and fennel puree4yr ⋅ jbolger90 ⋅ r/sousvide
Spare ribs 160 for 16 hrs, finished in the oven at 350. Honestly rivals some of my smoked ribs in appearance3yr ⋅ MrRoot3r ⋅ r/sousvide
Now I know what all the hype is about. I forgot to salt my NY Strip before putting it in the bag so I put it on before searing. I've cooked thousands of steaks and my first sous vide cook made for the best strip I've ever eaten.5yr ⋅ 100LL ⋅ r/sousvide
Pork belly tonight. 160°F, 24 hours with lemon peel pepper and katsu sauce, then broiled3yr ⋅ wabisabi0419 ⋅ r/sousvide
I don’t like this at all, but it’s all I have. I hope it can hold for 36 hours. Nothing else I own fits this brisket and would allow me to attach the heater thing1yr ⋅ JGard18 ⋅ r/sousvide
Short ribs at 144 for 48h. Served over wild rice and a red wine reduction4yr ⋅ godofcongress ⋅ r/sousvide
Sous Vide Peanut Butter Steak: Time to see if this is legit or if I just got pranked!5yr ⋅ eddietwang ⋅ r/sousvide
1.5” thick filet mignon. I was thinking 3.5 hours at 131F from FROZEN. Does that sounds ok? (Banana for scale)1yr ⋅ freeapple01 ⋅ r/sousvide
Who wants cafeteria food when you can have medium rare top sirloin for lunch? 128 degrees for 90 minutes, seasoned with salt and pepper, then seared on cast iron and cut into pieces. I heat it up and work and enjoy. Less than $5 per lunch.4yr ⋅ rearden-steel ⋅ r/sousvide
Would this be ok for a tomahawk? Looking for bigger containers but just wondering if the bone outside the water would make a huge difference2yr ⋅ fakeperson1129 ⋅ r/sousvide
Hanger Steak 128.5 - 2 hrs w Grilled Asparagus-Morels-Blu Cheese sauce on half (b/c kids. Lol)2yr ⋅ chastko11 ⋅ r/sousvide
Octopus 170f for 5 hours, cast iron sear, soy honey garlic sauce and scallion2yr ⋅ timothycl13 ⋅ r/sousvide
Sous Vide Chicken Ballotine with creme de volaille, a mushroom cream and a parsley oil.2yr ⋅ Surtock ⋅ r/sousvide
My wife started her new job so we celebrated with a sous vide leg of lamb after the baby went to bed. 2 hrs at 140° seared on a cast iron on the stove.5yr ⋅ Talon_of_the_Hawk ⋅ r/sousvide
First sous vide brisket, 2 hrs at 250f of hickory. Got the whole 10lb'er in 1 bag. Double bagged for safety. 36hrs at 155f. Ice bath and then 300f for an hour with a fresh dusting of 2:1 salt and pepper. Turned out great! Everyone said it was meat candy5yr ⋅ FlyinHigh247 ⋅ r/sousvide
From flash frozen to fabulous in 1:23 Alaskan coho salmon with a bay shrimp Swedish white sauce courtesy of my sous vide. On jasmine rice.3yr ⋅ TheRealJazzChef ⋅ r/sousvide
Pan Sauce; the unsung hero of sous vide. Normally lost to the flames of a BBQ or stuck to the bottom of a baking sheet, the flavour explosion of leftover juices cannot be appreciated enough!4yr ⋅ pootyparty ⋅ r/sousvide
Rack of lamb—seasoned with salt, pepper, granulated garlic, and dried herbs. 134°/4 and seared in a cast iron. Just the right amount of chew, bursting with flavor and not too gamey at all. Served with air-fried butternut squash and spinach feta salad. Literal perfection. Photo is from Mother’s Day.2yr ⋅ meeseeks2020 ⋅ r/sousvide
Rullesteg - Danish rolled pork belly roast stuffed with a mushroom duxelles, served with whipped potatoes and caramelized mushrooms in a stock reduction (171f for 28 hours then browned in oven)10mo ⋅ water2wine ⋅ r/sousvide
I vacuumed sealed some beef short ribs that I smoked. I want to reheat them using sous vide so they don’t dry out. What’s a good temp to do this at without cooking them any further?3yr ⋅ popacrip ⋅ r/sousvide
How should I finish these chicken wings so that they don’t overcook? Sous vide for 2 hours at 160 degrees.1yr ⋅ 100nhorita ⋅ r/sousvide
I make my own charcuterie at home. These sausages have been inoculated with a bacteria that is fermenting at 85F for 48 hours.4yr ⋅ thewombbroom ⋅ r/sousvide
What was I cooking? Old wax comb com my bee hive! Trying to melt down wax without making a mess, I do not recommend using my sous vide method...3yr ⋅ Metal_Zero_One ⋅ r/sousvide
pickles 3 ways, 140F for 3 hours. Red onions, regular garlic dills, spicy garlic dills from left to right.4yr ⋅ ders3469 ⋅ r/sousvide
Leg of lamb - 137 for 18 hours, ice bath and 15 minutes at 450 in the oven.1yr ⋅ apietenpol ⋅ r/sousvide
Sous vide black angus picanha steak. Seared in cast iron with garlic and butter (2h, 57C)4yr ⋅ throwayay101 ⋅ r/sousvide
Inspired by the peanut butter steaks, I did beef short ribs 158F for 24 hours in a satay marinade, then charred on the grill. Served with a cold rice noodle salad.5yr ⋅ darkartbootleg ⋅ r/sousvide
17lb Spanish Black Turkey, deboned and sous vide for 12 hours at 145f, then held at 140f for 3 hours. Rubbed butter and finished on 600f grill. The best turkey I have ever cooked.4yr ⋅ covenofovens ⋅ r/sousvide
Wagyu Striploin cooked st 137F for 2 hours served with chimichurri and a side of eggs3yr ⋅ reiner214 ⋅ r/sousvide
Once you do chicken Sous Vide it is hard to eat it any other way. 148 for 2 hours in Lawrys Teriyaki marinade seared over medium heat with butter and avacado oil.4yr ⋅ steenmason ⋅ r/sousvide
Whole spatchcock chicken, seasoned with Red’s Poultry Rub and vacuum sealed before SV.4yr ⋅ sscan456 ⋅ r/sousvide
Habanero-rubbed Pork Tenderloin Sous Vide (140F) w/ Smoked Habanero and Mango Mayonnaise on a Brioche Slider Bun2yr ⋅ macnmotion ⋅ r/sousvide
Possibly the best thing I've made sous vide. Teriyaki pork tenderloin 137F for 1.5 hours2yr ⋅ dani_dejong ⋅ r/sousvide
Codfish cooked at 75C for 12 min with thyme and lemon peel, smoked crusco pepper, white beans foam, sauteed escarole2yr ⋅ FatUnicornOfReddit ⋅ r/sousvide
Power brunch! Egg (144°F, 1h), horse tenderloin tartare, steamed broccoli, fresh (October harvest) EVO oil.3yr ⋅ Michael_Srg ⋅ r/sousvide
Popped my sous vide cherry today! Finished in a screaming hot cast iron.4yr ⋅ Paidinfull22 ⋅ r/sousvide
Surf'N'Turf Dinner for the wife last night. Prime boneless ribeye, 125 for 3hrs, sear on hot coal stack, then warm oven for 10 minutes. Broiled lobster and butter seared scallops. Capped off 2019 nicely!4yr ⋅ Jkoechling ⋅ r/sousvide
You know the song... If you see a faded sign at the side of the road that says Fifteen miles to the, LAMB SHANK !2yr ⋅ goino ⋅ r/sousvide
Tri tip from butcher box. Salted it while frozen and vacuum sealed and cooked it for 18 hours at 144°. Melts in your mouth.1yr ⋅ theboredlockpicker ⋅ r/sousvide
Found this chuck shoulder in the freezer from like 2019 (oops). I don't like to waste so I popped it into the bath at @155F for 36 hours.2yr ⋅ ImPickleRock ⋅ r/sousvide
Went in to buy my first dry age steak. Walked out with an Iowa wagyu too.5yr ⋅ tacosdetripa ⋅ r/sousvide
Turkey breast: 145 for 4 hrs, pappy's seasoning, cast iron butter sear. Delicious.3yr ⋅ br33z3 ⋅ r/sousvide
After much trial and error, I finally made a proper sous vide steak! Ribeye 135F 3hrs5yr ⋅ rabbidcamel ⋅ r/sousvide
Sous vide Denver steak, fresh pasta with wild garlic pesto and balsamic cherry Tom’s2yr ⋅ 1nchofdust ⋅ r/sousvide
Tri-tip! Experimented with 134° at 6 hours, finished in cast iron with butter. Incredible!1yr ⋅ theguitargym ⋅ r/sousvide
I didn’t want to be too obvious about preparing lunches sous vide at work...5yr ⋅ cjmcca01 ⋅ r/sousvide
I've had this thing for coming up on 10 years. It's been used roundabout 800-1,000 hours, my best guess. It just won't die.1yr ⋅ TomEdison43050 ⋅ r/sousvide
Alternative use for sous vide balls: Christmas tree water level check.2yr ⋅ DrSucculentOrchid ⋅ r/sousvide
Was really nervous, my second prime rib with the first being in the oven. Finding a container and bag to fit this hoss was harder than the actual cook1yr ⋅ AccomplishedSkin6884 ⋅ r/sousvide
Reuben Taco with Sous Vide Pastrami, Sauerkraut, Mustard Seed Salsa, 1000 Island Crema on a Rye Flour Tortilla. Everything from scratch. Took 14 days total.4yr ⋅ redditFOODaccount ⋅ r/sousvide
how long would you cook this at 145°? (please help, im bad at this)1yr ⋅ allcomingupmilhouse ⋅ r/sousvide
SV Picanha is literally the best thing ever. Has me wondering if I'll ever cook another steak...4yr ⋅ DavidAg02 ⋅ r/sousvide
Chuck roast turned into prime rib after a 29 hour bath! Recipe in comments.4yr ⋅ Mulletgt ⋅ r/sousvide
Tomahawk Ribeye 3 hours at 132 then mayo seared on 600 degree pizza steel on grill5yr ⋅ LaskoMD ⋅ r/sousvide
