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Sous Vide

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Octopus

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by Regnar21 9 days ago

Hello, I have not seen this posted anywhere in years, but never found a resolution, so here we go: I cook a lot of octopus. I will Sous Vide, Boil, Boil and Grill, Sous Vide and Grill, etc. I ...

Bay Leaf in Sous Vide Bag?

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by CreepyPaper 2 months ago

Hi, I'm planning to sous vide a lovely strip steak. I'm light on fresh herbs but I do have bay leaves; I can't decide if I think they would be a good addition to the cooking packet or if the fla...

Anova Precision Cooker -- RIP

kaleokahu
by kaleokahu 2 months ago

OK, so almost exactly 2 years ago, I purchased the original Precision Cooker for $99. After using it fewer than a dozen times, today I discovered it still heats and circulates, but now reads the b...

What temp to reheat smoked brisket using sous-vide?

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by CarNut 3 months ago

I have a couple of pounds of smoked brisket sealed up in the freezer. I was thinking of using my sous-vide machine to reheat it. Any thoughts on temperature to use? I was thinking 120 to 130 de...

Sous Vide Ribs

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by thejester 5 months ago

I had some vacuum sealed ribs in Sous vide somebody came by and unplugged it and didnt take the meat out so it sat in the water bath over night. Its vacuum sealed but I know it went through the tem...

Sous vide

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by royaldd 11 months ago

Sous Vide - How do you know when your steak has reached the temperature you set?

Trader Joe's Tri Tip sous vide - my fave steak

sweet100s
by sweet100s 7 months ago

Trader Joe's Santa Maria Tri Tip = my fave steak Great flavor. Less fat than Rib Eye my second fave. Delicious leftovers warmed to room temp or barely warm in salads. What I do: - Buy ...

Sous vide -- what should I cook first?!

c oliver
by c oliver 6 years ago

Just got the Anova one. It clamps onto pots and circulates ($200 with free shipping). Where would you start? A couple of eggs? A piece of meat? I'd appreciate any suggestions. TIA.

14 Hour Sous Vide Top or Bottom Round Roast

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by Eraff 9 months ago

I have cooked from Frozen twice----131 degrees...14 Hours I have seen longer times suggested on youtube, etc---however, I'd be concerned with the meat "breaking down" and becoming Grainy....... m...

Amercia's Test Kitchen episode "Sous Vide for Everybody" is online

BostonBestEats
by BostonBestEats 9 months ago

If you've heard about sous vide cooking and want to learn more, the recent America's Test Kitchen episode "Sous Vide for Everybody" is available online: Features how to sous vide NY strip steaks...

Sous Vide - Frozen Rib Roast

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by michaeljc70 10 months ago

Posting late...but I have a 3 or 4 bone rib roast that was frozen. I put it into my sous vide setup at 132 and I have 7 hours before company arrives. I am wondering if it will be done. I plan on...

Instant pot Aura pro 8 qt

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by lsnmcg 12 months ago

So chowers, I received an Instant Pot Aura Pro 8 qt for Christmas. Anyone have any good recipes? It's NOT a pressure cooker and, to me, looks like a really pricey slow cooker. Can you share some...

"New School Teriyaki" shelf-stable sous vide sauce from ChefSteps with boneless pork chop turned out great!

BostonBestEats
by BostonBestEats 1 year ago

So ChefSteps, the makers of the Joule immersion circulator, have a new business, selling 16 different room temperature, shelf-stable sauces for sous vide cooking. Actually 17 sauces were available...

Converting recipe for sous vide

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by Sirrith 1 year ago

Hi all, I'm thinking if making this quail and fig recipe, but I'm very worried about overdoing the quail. So naturally I thought about making it sous vide instead. The first problem is, I've found...

Sous Vide Roasts

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by nmr2002 9 years ago

I have a Sous Vide Supreme and, while I know I can make 48h tender short ribs, I want to try to maximize flavor/texture in some less expensive roasts. My question basically is whether there's any a...

Reducing a finished stew

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by rodarmor 1 year ago

I made a Jamaican oxtail stew, but the consistence is a little bit watery. If I reduce it on the stove, will it over cook? It was cooked sous vide for 24 hours at 180º.

Ziploc bags for sous vide, are they safe?

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by zackly 5 years ago

I've been cooking sous vide for 7-8 years and have always used Ziploc (or another brand) bags to cook in because they work well and I am cheap. Most opinion I've read online has been that, cooking ...

Sous-vide Question

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by Nutellabear 1 year ago

I am hosting a group event with boneless ribeye steaks as the main course. Over time I've settled on doing bunches of steaks sous-vide to rare and then finishing the steaks on a hot grill for sear ...

Is Sous Vide Worthwhile?

dcrb
by dcrb 1 year ago

I am NOT sold on sous vide. But will admit I am somewhat intrigued. Prowling around various sites, I have narrowed my theoretical choices down to the Anova and the Chefman. Both have wi-fi and ca...

Sous Vide Currently Cooking... Help!

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by drew052 1 year ago

Hey guys, I’m in need of a bit of help. I am fairly new to Sous vide and am currently cooking a tri tip for a group of people. I have it set at 136 for 7 hours. I just noticed that my Anova dropped...