Sous Vide

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Is Sous Vide Worthwhile?

by dcrb 26 days ago

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


am47 commented a minute 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...


Dlgoldstein commented 17 days ago

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

by sewti 4 months ago

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


sewti commented 2 months ago

BSCB Sous Vide + George Foreman = not bad, really

by sewti 3 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...


sewti commented 3 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.w.w. commented 3 months ago

Home Cooking Be the first to comment

Thomas Keller’s Under Pressure Sous Vide Cookbook

by Njchicaa 4 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 4 months ago

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


kaleokahu commented 4 months ago

Help - Sous Vide Turkey - Bourbon Red

by HangryHippo 5 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 commented 5 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 commented 5 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...


MikeG commented 7 months ago

Sous Vide Cooler Hacks

by kaleokahu 8 months ago

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


zackly commented 7 months ago

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

by saregama 7 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...


saregama commented 7 months ago

What did you cook the first time sous vide?

by GigiLove 10 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 commented 7 months ago

Vacuum Sealer (inexpensive / starter) - Help requested

by saregama 7 months ago

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


VFish commented 7 months ago

Sub $50.00 Immersion Circulator for Sous Vide

by zackly 8 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...


zackly commented 7 months ago

Help with classic Jewish brisket sous vide

by Brsboarder 6 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...


acgold7 commented 7 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...


zackly commented 7 months ago

Help with Sous Vide Precooking Idea

by m2MommaG 10 months ago

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


m2MommaG commented 10 months ago