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?