My first time using a sous vide machine opted for Inkbird work perfectly

I bought some dried porcini mushrooms and I was working on rehydrating with bone broth, straining the broth, searing the mushrooms, then deglazing the pan with the mushroom/broth, and making a reduction.

I did 131.5F for 2.5 hours, ice bath, and sear in the cast iron. I didn't do too much with the plating as I was really just trying to get the taste of the mushrooms worked out. So, I put mushrooms on half so I could do a good comparison of with and without the mushrooms.

I tried it yesterday with salted water to rehydrate and it is definitely better with the bone broth. The next time I make the mushrooms and sauce, I'm going to use some grass fed gelatin powder to thicken the sauce more or maybe some xantham gum.

It is not shown but I also made a horseradish dipping sauce with 2 tbs sour cream, 1 tbs avocado mayo, 2 tsp Bubbie's Fermented Horseradish, juice of half a lime, 1 tsp Creole mustard, finely chopped dill, salt, and pepper. Just whisked up. It worked pretty well. Normally I use chives and include buttermilk. But, I didn't have buttermilk today and I had dill on hand that still looked nice. My chives were starting to look soggy. Anyway, the steak was great on its own but the sauce was also good.

Couldn’t be happier with how this turned out. Super tender, perfect for some steak sandwiches.

Just used some Celtic salt with a generous amount of fine pepper.

1st baby backs I ever sous vide. Smoked for 1:45 @ 225°. Sous vide 21hrs @ 153°. Ice bath for 30 minutes. Unbag, pat dry, reseason, let seasoning set 15 minutes, back in the smoker for 1hr @ 225°. Best tooth and texture ribs I ever made. Crazy good. Crazy juicy. Always room for improvement though. Feel free to offer advice.

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Whenever I make steak sous vide, I find that it turns out more tender, but also noticeably drier than when I simply sear it in a stainless steel pan.

This is my current method:

- I put the steak in a Ziploc bag.

- I use the water displacement method to push most of the air out, then seal the bag.

- I sous vide it at 52°C (126°F) for 2.5 hours.

- After that, I take it out and sear it in a very hot stainless steel pan for about 2 minutes.

The steak is definitely more tender compared to just pan-searing it, but it also seems less juicy/drier.

What could be causing this? Is 2.5 hours at 52°C too long for a steak? Or am I searing it for too long afterward?

What would you recommend changing to get a steak that is both tender and juicy?

First time using a sous vide and we used those frozen garlic cubes in a chicken marinade. Have one bag in fridge and rest in freezer. Would they be ok to cook and eat immediately? Or should we throw away. Been reading a lot of differing opinions on botulism.

Beer brats cooked sous vide at 145°F for 3 hours, then seared in rendered bacon fat. Toasted a baguette in the same pan to soak up all that flavor.

For the topping, I made a quick dressing with chopped Grillo's pickles, cherry tomatoes, and onion, seasoned with black pepper, oregano, salt, olive oil, and a splash of pickle brine.

Finished it off with Havarti cheese and QP mayo. The acidity from the pickles balanced the richness of the brat, bacon fat, and cheese really well.

So juicy and yummy.

There was a thick band of fat on the outside was firm, but it was soft enough to cut through and ok to eat. Otherwise, this was spectacular. Kept it simple with salt in the bag, then I coated it with toasted smoked cumin seed+pepper corns. Locally sourced pork that I bought from my friend at a butcher shop nearby! Nothing like the fat from a well-raised hog.

I usually use just one floating tea cup to keep a bag submerged. I like that it doesn't put much pressure on the food. I needed four today, though, including one completely filled to keep the bag from finding its way out.

Finally, a use for those cups I got decades ago!

Recipe told me to score the fat and I punctured the meat so and it leaked juice like a bastard when searing. Won't do that again. Son unplugged the sous vide for 45 mins after 2 hours to make a toastie. He is looking for a new home. Fridge for 30 minutes after. Didn't dry brine as didn't have time. Mayo sear. Tasted amazing. Need to up my slicing and searing game. Forgot to take a photo before I vacuum packed it. Very happy!

Hi guys, im new to this subreddit. I've been cooking for close to 2 years, and feel like its time to upgrade my kitchen hardware with a sous vide. Im also crazy about precision and accuracy, so I think a sous vide rlly complements my feelings towards cooking.

I did some light research and felt that the Anova precision cooker 3.0 is excellent, since quite a few yt reviews and cooking websites recommend it.

However after looking through this subreddit, I've noticed quite a few users saying that Anova isn't what it used to be, particularly its reliability, customer service/repairs, and overall value. I've also seen people recommending cheaper alternatives that offer similar performance.

If your wondering why not just skip all the troubles and get the joules breville turbo, thats coz my my budget is anything that. I dont rlly care for app compatibility or fancy features. All I want is a good sous vide that can heat water fast, one that accurately calibrates, temp stability, not noisy, circulation and longevity.

Mayo is the best binder. 127⁰ for 15 hours, S&P, Garlic and Onion powder, smoked sea salt, fresh parsley and Rosemary.

Hello, I am trying to figure out what I’m seeing here. Been using sous vide for like 10 years now.
I smoked a roast and then did a long hold at 165 to break down the collagen for 10 hours. Following some strategies I’ve read about. Not too worried about the technique specifically, don’t have a lot of faith but that is now why I am posting.

What I have run into is that the bath is browned but not really murky, just tinted. And the vacuum bag still has it’s negative pressure quality. There must be a tiny leak in the seam is my only guess. I am coming here first to ask before I pull it out of the water.

130 for 3.5 hours. Truffle salt and pepper and rosemary.

Kosher salt, heavy ground pepper.
Seared in scorching hot cast iron.

title. I saw an article from serious eats recommending sous-vide salmon at 105(!!) degrees fahrenheit, which doesn't at all seem safe if the fish isn't already sashimi-grade. even the higher temps i see commonly recommended (120 degrees fahrenheit) don't seem particularly safe if not done for several hours to pasteurize the fish; is achieving a decent degree of parasite/pathogen reduction possible, or should i just cook salmon the normal way or at a higher temp?

I have a 6 lb Australian beef rump roast that I want to serve tomorrow night. It's not very well marbled as far as I can tell through the plastic. We like our meat rare to medium rare, but are willing to go higher where warranted, EG a rib roast. What would you recommend for this baby?

Eta: would it be bad to split the roast orthogonal to its face for easier slicing?

I’m going through paper towel rolls like a crazy person hell bent on destroying our forests, and they’re still so wet when I try to sear.

Any tips on how to dry out the steaks? Do I dry them out with salt and freezer or something before sousvide? After? 🤷🏻‍♂️

155 degrees with butter, salt, pepper, and fresh basil. 1hr

I have a 4.4lb beef tenderloin end that’s THICK. How long should I Sous Vide this bad boy for? For normal tenderloin filets I do 2h @ 130.

Was doing lamb shanks at 150º for 48hrs. Done same before and turned out great. Following this recipe.

Today after 21hrs, low water alarm went off & sousvide wand stopped heating. I missed alarm and for next 5hrs, cooking stopped. By the time I noticed, temperature had gone down to 120º. Upon discovery, I increased temperature to 156º for additional 21 hrs, because I need to finish for dinner at 5pm tomorrow. Just guessing fix will work. Any wise & quick advise will be most appreciated.

It's not seared, not rare but super juicy and tender

What type of cut is it and how is it cooked

First sous vide cook. Chuck Roast seasoned with kinders cast iron steak and cooked at 135°F for 26 hours then ice bath for 10 min and finished by smoking and searing. Came out juicy and tender for anyone that wants to cook a lot of “steak” on a budget this came out awesome.

My dad got me an Anova for my birthday and good lord I’m never making a steak any other way. 130 for 4 hours, cut with a fork tender

Edit: MY BAD, DAMN! lol good to know, thank you. I’m excited to start experimenting with different stuff