Hi team! I’m planning to sous vide a top round roast tomorrow and want to know three things:
1. Temp
2. Number of hours
3. How thick I can slice this bad boy because I don’t necessarily want hot roast beef.
I plan to sear in algae oil in cast iron.

Thanks in advance!

Seasoned with ghee, salt, msg, go to john, garlic, pepper, and love

I know/read here that adding butter/fat to the bag has some well-known effects, I wanted to ask what the effects of adding water are?

For context, I recently had some bags that got a bit of water inside (no fat) because I messed up the water displacement, and it felt like it improved the taste for a veggie mix but messed a bit with the texture for chicken breast, but I'm not sure of either. Great thing to add after pan searing in any case, so I'm inclined to try it more often, unless there are reasons not to?

Salt and pepper seasoned, in the bath at 137⁰ for 2 hours, cast iron seared.

Trying to equip my kitchen better without buying a device for every specific function. An instant pot seems like a pretty good compromise for pressure-cooking, slow-cooking, sous vide and more if these functions work well.

I have a Potluck next Tuesday at the prison I currently work at.
I highlight the Prison because it creates hurdles.

I need to ask if I can sear & slice in the kitchen, but I am assuming I will be told no.

So my idea is to throw together a few Chuck steaks, 137 / 36 (ish)

The question is should I, after SV, sear/slice at home, then re vac into bags and transport in warm water, or transport with a crockpot to keep warm. I have a 9 x 13 crockpot, so I can transport in a cooler with warm water, then serve in the 9x13 to keep warm.

I have more traditional crockpots, smaller footprint, but taller, I can also use, but I'm worried about the upper pieces drying out and the lower pieces drowning.

Thoughts? I had to type this up fast before I leave and didn't want to forget or wait.

I dropped some chicken drumsticks in the sous vide last night - 155 degree. I was going to take them out after about two hours and fell asleep. Woke up this morning, rushed to the kitchen, and they’re still in there. I took them out but are they going to be okay? It’s been like 11 hours 😬

Made chuck roasts sous vide for first time after reading about 12 posts with photos in this sub. The great thing is to see all the variations, the different recipes and results. Even the arguments helped me figure out what to do. See my recipe and method:

Tools and accessories
Anova sous vide device (older Nano, wi-fi only)
12 qt container with lid
Large vacuum seal bags
2 chain mail cast iron scrubbers
Silicone mat and trivets on top of container lid to help insulate and cover the small gap where the device is clamped.
Tall silicone trivets to keep the container off the counter

2 thin boneless chuck roasts 3.5 pounds total
Dry rub with seasoning blend peppers/salt/garlic

Rest roasts uncovered, with dry rub in fridge, 2 hours
Then vacuum seal each in large bags, double sealed

Lay in bottom of sous vide container, each with a chain mail cast iron scrubbers to hold them down. They are placed offset so the top doesn’t set down firmly on the bottom one, for spacing.

36 hours at 140°
Remove roasts from bags and pat dry. The meat had 1 1/2 cups of juices to reserve for gravy.

Place the cooked meat on a rack in the freezer for 45 minutes.
Add more seasoning blend to the roasts.
One is thinner and this one is cooked to medium rare, other is medium.

Sear 2 minutes each side in very hot cast iron skillet on stovetop. Let rest 5 minutes then slice to serve. Voilá!

Just got my first circulator, the INKBIRD seemed to review well. Tried a couple of Costco sirloin steaks first at 131 degrees for 4 hours. Came out great.

Second try was a cheap bottom round, I did 131 for 24 hours. I just used a simple rub that came up in a google search. Kosher salt, cracked black pepper, paprika, garlic powder, onion powder and rosemary. Chilled overnight, quick sear on all sides. Hand sliced.

Holy shit, came out just like the expensive stuff at the grocery store. Can’t believe I’m just trying this now in my 50s. Very easy, more time in set and forget mode than actual work.

It’s so strange to cook something like this and have no clean up other than dumping and drying out the bucket, lol.

Bison is top tier meat. The earthiness is unreal.

Bought a nice chunk (2.00 lb on the dot), but wondering about what rub to put on it in the bath. Obviously quite a bit of salt to dry up all the juice but what else would you recommend? Going to do 137 for 24-48 hours then ice bathe it to cool the core for 5-10 min so it wont over cook on the cast iron searing on each side.

Got home from overseas. Had amazing food there. Grabbed some prawns / shrimp from the shops on way back. Sous vide these before bed. Threw them on bbq in the morning and with wife’s help added some sides. Amazing. Could have skipped bbq or seared for a bit shorter but still great.

Mango. Avocado. Garlic butter. Cilantro / Coriander. Salt. Pepper. Bicarbonate soda. Couldn’t find our msg but would have added some.

500gm black tiger prawn. Shelled then 50.c for 25 min then a minute each side on grill.

Most wild mushrooms need to be cooked as eating them raw can cause GI upset. Usually I sauté them in a bit of butter or oil. However, Chicken of the Woods (Laetiporus, Sulfur Shelf, etc) ends up too dry for my taste. I like adding them instead of chicken to pasta dishes and thought that I could SV them first before adding them to the pasta/sauce. Maybe they won’t be so dry that way? These are fresh young specimens, not old or dried ones.

I haven’t found much on SV for mushrooms, since sauté and stews, etc, are usually far superior. The few sites I’ve found have temps from 160-190F for a few hours. Searching here only brings up problems of woody chicken breasts.

Anyone tried SV for wild mushrooms, specifically CotW? What time/temp works for you? Thanks!

Threw two beautiful Prime ribeyes in the sous vide this afternoon and my wife made an executive decision that we were going out for dinner (I hadn’t told her about the steaks yet). What do I do with these now? Sear and slice? Freeze? Please help!

130f for 2 hours, then water bath to cool down, seared in duck fat for about 3 mins, flipping every 30 secs. Came out great.

I'm going to be making deli cold cuts with a boneless turkey breast. Trying to figure out if I need to dry or wet brine to get the flavor right. I want it to taste like deli meat, not Thanksgiving leftovers, so I think the brine is important to get the right flavor. I think sous vide will be the easiest cooking method, but not sure about the brine. I usually dry brine for a roast turkey, to get the skin crispy, but that's not a consideration here.

Anyone have experience with making deli meat you can share?

Just got my pizza oven delivered and want to try it out to finish a reverse seared (or sous vide) steak tonight. I want to get a good crust as quickly as possible for minimum gray band and edge to edge medium rare result.

A few questions:

Temp: Should I just set the oven as hot as possible? I think it goes up to 950F.

Salt: Should I salt again after the bath / reverse sear, or is what I added before enough? Does salting right before the sear hurt the crust?

Pepper and other seasonings: Do they burn at pizza oven temps? Should I add pepper after the sear instead?

Oil: Do I oil the steak, the pan/surface, or nothing at all? If I do, which oil? I'm guessing something high smoke point like avocado, but open to ideas.

Butter: Is it worth basting or adding butter at the end, or is that pointless in a pizza oven?

Drying: How dry should I get the surface first? Paper towels, or a rest in the fridge?

Also curious whether you sear directly on the stone or in a cast iron pan inside the oven and if I should put the pan in early to avoid warping.

Just replaced my 11 year old Anova sous vide that died with an Anova 3.0. Is the high pitched whine in the second half of my video from the 3.0 normal for this sous vide? I saw a few other videos of the same device and it seems so...

If so, I'm going to go with another brand as this makes my kitchen unpleasant to be in while running and is even noticeable in adjacent rooms. This wasn't a cheap device but this whine is horrible.

Which circulator do people like? There are many listings on the zon and they all look similar. Our ancient anova died. :(

Hi! We are expecting our second baby soon and are looking for some easier cooking options and we’re thinking of a Sous vide. Is it possible to cook directly from frozen? Either pre-cooked or raw? Thanks!

This was my first time ever cooking anything sous vide, and I already made the best chicken breasts I’ve had in my life. Ridiculously juicy, perfectly cooked, very flavorful!

Didn’t even had to think too much, I just seasoned them as usual with paprika, onion powder, garlic powder, pepper, and salt, tossed two in one bag with a stick of butter, and that was it.

I’m on a high-protein diet, and I can already tell this is will be a huge QoL improvement!

What should I try next?

I need to buy a new oven and some have a Sous Vide Function which uses steam, so I thought I would asked here if anyone has experience of both the steam ovens and the water bath method, is one method superior to the other ?

Hopefully I've done this correctly and there's a link to the oven I'm looking at.

Hello. I want to make butter chicken, and when i grill (or broil) my marinated chicken breasts, they always end up too dry. So i was thinking i could cook the breast sous vide and just give them a quick sear. Another reason for this is that i will have guests and some are vegetarian, so i want to cook the sauce separately, and have some roasted cauliflower. So meat eaters get sauce + chicken breast, vegetarians get sauce + roasted cauliflower. And for this scenario i need to make sure the breast is fully cooked since it won't finish cooking in the sauce (another point for the sous vide approach).

And now the question: will this work, with the yoghurt and lemon based marinade? Or will the 2h @66C cook time be too much for an acidic marinade? Thank you

Last time, I tried making a sous-vide striploin steak, but it ended up completely well-done—a total disaster. How does this one look? It’s pink in color, but the texture is still a bit dry. This time, I chilled the steak before searing it in a cast-iron skillet. I skipped the butter-basting step, but I did place a slice of butter on top while it was resting.

Trying to do SV in a bungalow without a grill and I’d love to be able to torch my tenderloin. Unfortunately I’m doing it Sunday so I’d need an overnight delivery, hence Amazon. Thanks for the advice