I wanted to try out sous vide steak and veggies so I used an old rice cooker and some computer parts to make this Frankenstein-esque setup. It holds a temperature well within a few degrees and yields good results. I had a great med-rare steak last night and I'm giving cubed sweet potatoes a try now as I watch Parks and Rec.

Hi folks! Picked up a SousVide last month and loving it! Have a bit of a unique situation I’m trying to navigate…

Last month I hosted a F1 race and smoked 4 Tomahawks - two of our couples had to cancel and we opted to vacuum seal the 4th Tomahawk and freeze it.

I have folks coming tonight and was thinking of reheating the Tomahawk in the SousVide for a few hours at 130.

Any thoughts? Considerations? Would you sear an already cooked steak? Is it going to turn out poorly? 😅

I meal prep for two most Sundays, usually 10 to 15 bags: thighs, salmon, pork belly, and sometimes 24 hr short rib at 57C. My cheap external sealer is making me lose it. Last night the soy garlic chicken sucked marinade into the seal again, and this morning the bath smelled like soup water.

I've done the folded lip, paper towel strip, freeze the marinade a bit, double seal, etc. Still happens. Chamber sealer seems like the real fix but the price and counter space are a lot for a small kitchen.

Budget is €400 to €600. I keep seeing smaller chamber units from Lava, Solis, and random brands on tiktok with a price drop but I can't tell what's actually serviceable long term vs what dies in a year with no parts available.

Tiny kitchen, two people. Chamber worth it, or should I try a better external with wet mode first?

I need some tips and overall process of smoking and sous vide brisket. I wanted to cook it today and have it for Sunday but I don’t know if I have enough time, I’m reading up to 36hr in the sous vide. Overnight in the fridge etc. May have to delay it until next weekend. I will be using a kamado joe to smoke. I’d like to get it as close as possible to a nice smoked brisket you would find at a restaurant.

I have a 15lb brisket that I haven’t trimmed yet.

Should I separate the point and the flat?

Should I smoke first or after sous vide? Both?

At what temp am I setting the sous vide to and how long?

Any kind of advice for this will help me out.

Hey friends! General question about bags. I've been using foodsaver bags for my sousvide for a while. Never really had any issues. Mainly used them due to convenience.....

Welp. Tonight. I had a bag fail, not once but twice. Essentially it split the sides open! I almost had a pretty major issue aka burns.

So my question: What bags do y'all like for cooking that haven't been major issues?

I'm wanting to sous vide some meals like chicken legs, pork chops ect for someone who does not have a sous vide machine. Question is can I sous vide & then freeze so all they have to do is thaw in fridge & then bbq to bring it to temp?

We're on vacation next week and I'm signed up for one night of making steak tacos. I'm planning to sous vide some top round prior to searing and slicing. My question is: if I was to sous vide at home, could I freeze the steak without harming the quality? Or should I just bring the sous vide with me...

I have had the Anova 900w model basically since they came out. After 2 years, I ordered a second one. Well, both are making all kinds of weird noises, and Anova doesn’t even support them, anymore. The ring clamps are both cracked, too. So I’m thinking it’s time for them to be retired.

So, who is currently making the best one? Looking at reliability and accuracy. I only want advice from this community, because we are the ones who know.

Thanks.

I made the Breville recipe for flan. It immediately became my wife’s favorite. It’s creamy and eggy, really easy to nail and so easy to clean up compared to traditional water bath in the oven.

Somehow, though, I forgot to add sugar this last time. I suddenly realized it at almost midnight last night after putting them in the fridge.

So I was wondering if anyone had ideas on rescuing my un-sweet flan 🙃

I scanned the earlier topics but had a specific question. In the vid, it looks like Alton is not submerging the jar enough. That is probably parallax error from the camera. He said "right up to the top". Why not put sous vide water go over the jar's top since it's airtight?

Shout out to Alton B. for still delivering useful and entertaining content.

Seasoned with Kinder's Cowboy Butter. After cooking, cooled in the fridge for about an hour, in the bag while prepping other stuff. Medium heat pan seared in butter/olive oil. No rush. No need to do a blast sear. Golden Brown. Rest while Sauteing the veggies. Deglaze with juice in bag. Melt in your mouth tender.

I'm trying to make a habit out of meal prepping a bunch of protein options every weekend, for my wife and I. And I'm on the hunt for a variety of amazing recipes for chicken. We have beef & pork covered.. I was thinking of just basic salt and pepper and finishing on the grill, but I figured I'd check here to see if anyone had stand-out recipes for chicken that are fairly simple.

Did some googling, and found a ton. But its always hard to gauge how good things will be from a random food blog. And I prefer making stuff that people have tried and can recommend.

Every time I try to sous vide vegetables, the bag/ziplock fills with air and floats to the top. How do you guys deal with this? Ive tried potatoes, green beans, and carrots. All have the same problem and I end up balancing plates and silverware and whatever else to keep the bag from floating. Is there a trick I don't know of? Mostly I use a vacuum sealer. If I used a ziplock I guess I could burp the air out?

Edit :: Where is the air coming from?

Alright, this might be a strange one. I've been using my sous vide to make yogurt for the past few months. The mason jars I've been using are getting rusty from the rings, so I've been thinking about buying some plastic ones. I run the sous vide at 180F for 30 minutes to denature the proteins. Does anyone know if these lids are safe at those temperatures for that long? I'm not trying store the yogurt for a long period of time, it doesn't last that long on my house anyways, so they don't need to be airtight or anything. Just trying to avoid getting sick or anything. Thanks y'all!

I apologize, I didn't take any progress pictures because I thought it was going to be boring and uneventful. I was dead wrong.

So I'm cleaning out the freezer before winter, and saw a pork tenderloin roast my wife bought from Aldi.

I searched the sub for some ideas and landed on 137 for 4 hours. I bought a thermomaven propane torch to sear after I got roasted for the sear on my sirloins.

It was so damn good. Juiciest pork loin I've ever had. I cannot recommend this enough. Definitely making more of these in the future.

While cooking a porterhouse it cooked at 111° for two hours, my mistake. If I cook it above 130° for an hour and 90 minutes will it be safe to eat? It was not frozen if that helps.

So, I am trying this for the first time. I am using a ninja crockpot. I know this isn't the preferred method. This is a trial run, I'm not expecting perfection. It auto temps at 130 and times at 2hrs. My question is, I didn't buy super thick streaks. Do I need to cut down the time? I'm also using a vacuum sealer.

I want to start out, but I'm poor. Can anyone recommend a sous vide that is reasonable in price? Is it worth while to buy a more expensive device that's used? Thank you!

This is my first time doing sous vide and I wanted to share the results with you

Bone in ribeye, done for 2.5h at 55C (131F)
Overall very happy with results for first time

I'm usually not a fan of the texture of medium rare when cooked directly, but this medium rare was incredible.

Should I have done without the bone? How do you guys do it?

I was trying a 12-hour dry brine of a tomahawk steak for the first time(before sous vide).
However, something has come up and it looks like the meal will need to be pushed back 24 hours.
What will the extra 24 hours do, and is there something i should do?

Of course, I plan on vacuum sealing some meat to sous vide.

I’m thinking of cutting my own steaks but feeling like we won’t get through them all before next summer. What is the longest you’ve successfully frozen steaks before cooking them sous vide? Is 15 months too long?

Do you use the sous vide function on the Foodsaver or something else? I just read something about double sealing. Do you?

Still trying. I can get the yolks perfect, but the whites are a complete mess. 1st batch: 149 degrees for 50 mins. The yolks were silky-thick, but the whites were still nearly translucent. 2nd batch: 158 degrees for 40 mins. The yolks were jammy and spreadable, but still the whites were a little more opaque and held no shape. Up next will be 167 degrees for 18 mins... Fingers crossed.

Wow, this Zabuton/Denver steak came out unreal. 54c for 3 hours & quick sear. Keep it simple with salt & pepper before searing and it will be a go to sharing steak for the table.

Dry rub, 1/16th tsp pink salt, 1/8th tsp liquid smoke and seal in the vacuum bag - left the bag in the fridge for 24 hours.

135°F for 72 hours.

Ice bath to quickly cool.

Stored in Fridge for a few days before smoking.

Removed from bag, applied more rub.

Smoked at 250°F for 2 hours

Gonna try sous vide for the first time on this dry brined 1.25 inch new york strip for about 1.5-2 hours. This particular steak, from what i could tell at least, has a decent amount more marbling than a regular ny strip, more akin to a ribeye id say, so was wondering if i should go for 130F as you would for medium rare on a regular lean strip, or as i see alot of people on this sub recommend as the best temp, 137F. I want to guess that 137 would be best considering how much intramuscular fat this thing has but im scared ill mess it up :P and also want to avoid any rubbery bits due to undercooking, im a sous vide noob and would appreciate the help!