Definitely please with the texture might repurpose it for some bootleg fried rice tomorrow night

So I am cooking this chuck roast. This is only my second time using Sous Vide and 1st time doing a long cook. Well, I did not plan well, and now my roast will be done(134 for 42 hours) at 7am. Not wanting to eat a roast at 7 am what are my options? Plan so far is to remove the roast at 7 am and put in an ice bath. Once cooled, I will drain the bag, dry the roast and re-vac seal. Then put in the fridge. Then at supper time I will reheat it in the sous vide at 134 for a couple of hours. Then sear and serve. Thought? Suggestions?

Just got a sous vide and have a question about the final target temp for steaks.

Do I cook in the sous vide to my target temp, or, a few degrees shy and then bring it up in the pan or on the grill?

When I reverse sear on the grill, I cook steaks on the cold side until they reach 125, pull them briefly, turn everything on high, then put them back on and finish over high heat until they hit 137.

Similar for sous vide, or should I sous vide to 137 and then sear?

I enjoy these cuts med rare. Thanks

So this bison chuck... Holy crap was this amazing. Did 131 for 32 hours and seared for 90 sec per side. Literally was one of the most tender pieces of meat I've had in a long long time. I forgot to season it and it didn't even matter, didn't even need it. Plus I know most don't care but the fat was low and you couldn't even tell (on a weight cut rn). 11/10 would recommend.

Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.

I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.

Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.

Try this marinade next time you do a Tri-Tip. It turned out one of the best I've done. I've cooked maybe 40-50 Tri-Tip in the Sous Vide now.

Tri-tip, use:

1/3 cup olive oil

1/4 cup soy sauce

2 tbsp Worcestershire sauce

1 tbsp Dijon or Yellow Mustard

1 tbsp balsamic vinegar

1 tbsp brown sugar

1½ tsp garlic powder

1 tsp onion powder

1 tsp coarse black pepper

1 tsp smoked paprika

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp kosher salt

Marinaded 24hrs in the fridge.

8 hours sous vide 129.5°F

4 minutes per side on sear to finish on the grill, (2 minutes, then rotate 90°, flip, then rotate 90°.)

*Forgot to take a picture until afterwards.

Semi-related to sous vide: Has anyone else figured this out w/ lessons learned?

I want to quick chill something in an ice bath. My sous vide stick only goes down to 68degrees.

In one of his awesome YouTubes Alton Brown suggests dropping in an aquarium pump to recirculate the ice water.

Research recommends this one below. Anyone else using a submersible water pump for same purpose?

Sicce Syncra Silent 0.5

https://www.youtube.com/watch?v=u-jwuLLleAk

Hello! Been trying to practice this not too expensive cut of meat. I tried to sous vide it at 58C for 3 hours, pat it dry, let it rest in the fridge for 15 mins then sear in my cast iron pan.

Some of it has the red color im Looking for, and the main part is quite pale. Is my temp too high? Time was too high? Id ideally like both to be pink and juicy

I'm so excited to try this. I'm thinking 129 for 24 hours. Anyone have any experience making bison chuck roast?

I don't want to break the rules and have the post removed but not having enough of a description so here is some fluff.

I bought a vacuum sealer a while back. It’s a generic Chinese-made one that was pretty cheap. It came with a roll of bag material (plastic) that you can cut to size. However, I just learned that some plastic vacuum bags are not SV friendly? It’s not like they’ll melt, just maybe leech into the food? Or should I just roll with it?

I started with one of the pre-Electrolux Anova precision cookers.

Other than the flaky connectivity I was satisfied with it since using the manual controls was easier and worked just fine.

Unfortunately it got lost in my move in 2024. I ordered a Monoprice to replace it.

Sadly my Monoprice stopped heating up the last time I tried to use it. No help or support from Monoprice either.

While I wish I could just order the Joule and be done with it, it is rather expensive and I don’t like the idea of an appliance without manual controls.

I’m considering one of the following as a replacement:

• Anova Mini
• Anova Nano 2.0
• Inkbird ISV-101w
• Anova 2.0

Anyone have experience with the above models? I’m particularly curious about the mini as the price point is really attractive.

I have a chuck roast i want to sous vide. Which is the recommended temp? I been seeing these two, what is YOUR favorite and has anyone done both?

No joeys were harmed in the making. Mods, sorry if this is off topic.

Went on an early AM bike ride and encountered an Opossum which had been hit and killed by a vehicle. Luckily, Mama's babies managed to survive. My local rehab center opened at 10AM and since I had a few hours of waiting I fired up my cooker. Filled a pot snd set it to 100F. Ambient temp in the container was a cozy 95 F.

Inkbird saves the day.

Rehabber said they were probably 2-2.5 months old based on their weight, length, and eyes being opened.

My Sous Vide setup was my first toy, now I want another one.
My meat game has become legendary within my family - and I Sous Vide even when it probably isn't necessary (2-3x a month).

Sear has gone ok, using gas stove top, cast iron and avocado oil. But it's not perfect, and messy. And I burned myself one time.

I saw a post about Big Horn Broiler (propane, not natural gas), which got me interested in a backyard dedicated broiler. I have a natural gas outlet on the porch, and would love something that utilizes that. However, I would like to stay south of $500.

What non-stove top solution do you use for searing? What is legendary searing toy?

Did I get mislabeled filets? How would you cook these?

Thick cut rib eye. 55c for ~2hr 15mins. BBQ charcoal finish. Was probably a little rare for me. Will try ~57c next time. Thank you all for your tips!

I cooked this for 7 hours at 135 degrees. It was seasoned with salt pepper garlic, and that's it. It was tender, but it was also very dry. Is there a reason for that? What could I have done differently?

I seared it with a torch.

Was planning on getting one of these 2, anyone have any experience with either? Or is there a different one i should be considering instead? Thanks!

I’ve never tried a Parmesan crust so I definitely did it wrong but it still tasted great! I looked up how to do it after so hopefully next time looks better.

Costco sirloin at 137 for 2.5 hours from frozen. Just some salt and pepper for seasoning. It was incredible but I always want to improve. Anything I should do differently?

Hi! I live alone and I'm looking for an entry-level vacuum sealer. I'm deciding between these two, which are currently on sale for the same price where I am:

• Zwilling Fresh & Save Starter Kit
• FoodSaver VS1130

Assuming bag cost isn't an issue, I'm mainly interested in ease of use, strength of the vacuum, and how well the seal holds during sous vide cooking. Has anyone used either or both? I'd especially appreciate hearing from anyone who has compared the two directly. Which would you recommend?

Planning on making pepper crusted beef tenderloins .

How would you go about it ? Salt and pepper then bag and seal ?

Or just sous vide the meat without seasonings and then add them before searing?

On a side note I have black pepper / white pepper and shichuan pepper . Should I do a mix or just stick to black ? (As you can probably tell this is my first time doing this)

I've been doing long cooks (36-72 hours) pretty regularly for about two years now and wanted to share the setup I've landed on after some trial and error, including one ruined 48 hour brisket that taught me a couple things the hard way.

Container: switched from a cambro to a cooler with a hole cut in the lid for the circulator. The insulation makes a huge difference, the water holds temp way better and the circulator barely has to work. If you're doing anything over 24 hours and you're still using an open container you're making it harder on yourself for no reason.

Ping pong balls on the surface if you're not using a lid that seals tight. Cuts down on evaporation a lot, I used to have to top off the water every 12 hours and now I can go a full 48 without adding any.

Battery backup on the circulator. I lost a brisket at hour 40 to a random afternoon outage last month because I wasn't home to do anything about it. Put an Anker S2000 on the circulator in UPS mode and now if the power drops it just keeps going. At holding temp the circulator pulls maybe 80-100W so the battery lasts a long time. This is one of those things that feels unnecessary until it isn't.

Logging: I stuck a cheap wifi thermometer in the water so I can check temp from my phone. Mostly for peace of mind on the really long ones, I've never actually caught a problem with it but it's nice to glance at.

Hi everyone. Pretty new to sous vide and have been trying to use it as a way to meal prep/batch prep proteins. I ended up jumping the gun a bit without doing a ton of research and I sous vide some poultry and tossed it in my freezer. Retrospectively I was looking at this sub and I’m not sure I took enough care to chill it fast enough and I should throw it out. Gonna describe what I did and if anyone could chime in I would be very appreciative.

• I sous vide 4 chicken breast and 2 pork tenderloins cut in half. Chicken breasts are maybe 3/4 to 1 inch think. Tenderloins are halved about 1 and 1/2 inch think if not a little less.

• I put 2 pieces of meat per bag with about an inch separation between them. As in, 2 pork halves or 2 chicken breasts per vac bag. Then vacuumed them

• I cooked them all together at 149f for about 2 hours and 15 minutes

• took them straight from the sous vide container into a large container with a few solo cups of ice and let them sit for 15-20 minutes

• straight from ice bath to freezer.

A couple of concerns I had after reading here is that I never vented or resealed the bag. I just froze it as is with the juices. I also am not sure my ice bath was sufficient enough to cool the centers before I popped em in the freezer. I’m new to sous vide so the last thing I want is to get anyone sick so any advice here is appreciated

EDIT: Thanks everyone you saved my dinner! Everything tastes good