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Sous Vide

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Converting recipe for sous vide

by Sirrith 5 days ago

Hi all, I'm thinking if making this quail and fig recipe, but I'm very worried about overdoing the quail. So natural...

BostonBestEats

BostonBestEats commented 4 days ago

Home Cooking Be the first to comment

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

BostonBestEats
by BostonBestEats 4 days ago

So ChefSteps, the makers of the Joule immersion circulator, have a new business, selling 16 different room temperatur...

Black Friday & Cyber Monday Deals 2018

by marssy 26 days ago

Hallo! I thought of starting a thread to discuss what deals are you spotting for Black Friday and Cyber Monday. I wan...

drrayeye

drrayeye commented 10 days ago

Sous Vide Roasts

by nmr2002 8 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...

m

Moscuba commented 2 months ago

Reducing a finished stew

by rodarmor 2 months 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 ...

r

rodarmor commented 2 months ago

Ziploc bags for sous vide, are they safe?

by zackly 4 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...

y

yummyhero commented 5 months ago

Sous-vide Question

by Nutellabear 5 months ago

I am hosting a group event with boneless ribeye steaks as the main course. Over time I've settled on doing bunches of...

babette feasts

babette feasts commented 5 months ago

Is Sous Vide Worthwhile?

by dcrb 7 months ago

I am NOT sold on sous vide. But will admit I am somewhat intrigued. Prowling around various sites, I have narrowed m...

Candy

Candy commented 5 months ago

Sous Vide Currently Cooking... Help!

by drew052 6 months 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 o...

b

BigG commented 6 months ago

Adapting Chicken Braise for Sous Vide

by michaeljc70 1 year ago

Has anyone experimented with using sous vide rather than a braise for chicken? I didn't find many recipes online. I...

d

Dlgoldstein commented 6 months ago

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

by sewti 10 months ago

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

s

sewti commented 8 months ago

BSCB Sous Vide + George Foreman = not bad, really

by sewti 9 months ago

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

s

sewti commented 9 months 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...

j

j.w.w. commented 9 months ago

Home Cooking Be the first to comment

Thomas Keller’s Under Pressure Sous Vide Cookbook

Njchicaa
by Njchicaa 10 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 10 months ago

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

kaleokahu

kaleokahu commented 10 months ago

Help - Sous Vide Turkey - Bourbon Red

by HangryHippo 11 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 11 months ago

Sous Vide?

by Candy 2 years 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 11 months ago

Sous Vide Cooler Hacks

by kaleokahu 1 year ago

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

z

zackly commented 1 year ago

Articles on Sous Vide

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