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Techniques

Sous Vide

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My sous vide steaks are just not hot enough - suggestions?

by sewti 2 months ago

Hot as in preferred serving/eating temperature rather than doneness or spiciness. I have been using my Anova sous vid...

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sewti commented 5 days ago

BSCB Sous Vide + George Foreman = not bad, really

by sewti 18 days ago

I, like so many, have at least one if not more GF grills kicking around the place and have been mostly disappointed i...

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sewti commented 17 days ago

Sous vide in the original Trader Joe's vacu-packaging? (pork tenderloin)

by sweet100s 3 years ago

Is there any reason why I should NOT sous vide in the same Trader Joe's vacu-pack'd tenderloin packaging that I purch...

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j.w.w. commented 1 month ago

Home Cooking Be the first to comment

Thomas Keller’s Under Pressure Sous Vide Cookbook

Njchicaa
by Njchicaa 2 months ago

I’m friends with the head chef at our usual hangout. He has taught me some things over the past couple of years. Toda...

RIP Sansaire

by kaleokahu 2 months ago

No more Sansaire sous vide? What will we do to survive?

kaleokahu

kaleokahu commented 2 months ago

Help - Sous Vide Turkey - Bourbon Red

by HangryHippo 3 months ago

We’ve cooked Heritage birds before, but always the more standard Bronze, but when a farmer showed up this year with B...

Amandarama

Amandarama commented 3 months ago

Sous Vide?

by Candy 1 year ago

I had been lukewarm about Sous Vide cooking until I read an article about cooking lobster tails and shrimp cooked sou...

BostonBestEats

BostonBestEats commented 3 months ago

Ziploc bags for sous vide, are they safe?

by zackly 3 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...

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MikeG commented 4 months ago

Sous Vide Cooler Hacks

by kaleokahu 6 months ago

I just got my first SV circulator--a refurbished Anova 800W for $89--and I felt I needed have insulated, evap-resist...

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zackly commented 5 months ago

Sous Vide help - why did my salmon dry out at 120?

by saregama 5 months ago

I tried out my new Anova with a frozen vacuum sealed salmon fillet, cooked at 120 for 40 mins. The app suggests 45 mi...

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saregama commented 5 months ago

What did you cook the first time sous vide?

by GigiLove 8 months ago

I am so curious that what you guys cooked for the first time you tried sous vide cooking. Sous vide is so great but n...

Njchicaa

Njchicaa commented 5 months ago

Vacuum Sealer (inexpensive / starter) - Help requested

by saregama 5 months ago

I've been thinking about getting a vacuum sealer for a while. Main uses would be freezing raw meats / fish in individ...

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VFish commented 5 months ago

Sub $50.00 Immersion Circulator for Sous Vide

by zackly 6 months ago

Here is another Anova knockoff with good reviews. I'm in for one. I've used Monoprice for a long time and they've sav...

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zackly commented 5 months ago

Help with classic Jewish brisket sous vide

by Brsboarder 5 years ago

So, I want to cook a brisket for the upcoming jewish holidays but want to do it souse vide. I am thinking about doin...

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acgold7 commented 5 months ago

Sous Vide Roasts

by nmr2002 7 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/textu...

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zackly commented 5 months ago

Help with Sous Vide Precooking Idea

by m2MommaG 8 months ago

I have a question about stocking my very elderly parent"s freezer with large quantities of precooked sous vide beef, ...

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m2MommaG commented 8 months ago

Anyone heard of this sous vide machine?

by johnfarmstrong 8 months ago

Hi all. I was looking for a sous vide machine and came across this link. Called MasterSous. The video shows it can so...

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rararobb commented 8 months ago

Need opinions for this sous vide technique

by tastegenic 8 months ago

Hello everyone Recently I build a sous vide circulator from a hot water pump. As opposed to commercial sous vide ma...

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travelerjjm commented 8 months ago