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Sous Vide

Never Tried Sous Vide? A Chef-Quality Sous Vide Stick Is on Prime Day Discount

The sous vide method hit the mainstream a few years ago but if you haven't had a chance to try out this low and slow cooking method, where meat (or vegetables) are placed in a vacuum sealed pouch or...
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Sous vide

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by royaldd 6 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 2 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 5 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 4 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 4 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 5 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 7 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 7 months 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 7 months 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...

Black Friday & Cyber Monday Deals 2018

marssy
by marssy 8 months ago

Hallo! I thought of starting a thread to discuss what deals are you spotting for Black Friday and Cyber Monday. I want to make sure I am not missing anything! I am eyeing these: — The Brevill...

Sous Vide Roasts

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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/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 10 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 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 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 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 12 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 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...

Adapting Chicken Braise for Sous Vide

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by michaeljc70 2 years ago

Has anyone experimented with using sous vide rather than a braise for chicken? I didn't find many recipes online. I am having company today and doing a braised chicken with Moroccan spices and da...

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

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by sewti 1 year ago

Hot as in preferred serving/eating temperature rather than doneness or spiciness. I have been using my Anova sous vide for a couple of months now and although I love how it turns out a perfect medi...

BSCB Sous Vide + George Foreman = not bad, really

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by sewti 1 year ago

I, like so many, have at least one if not more GF grills kicking around the place and have been mostly disappointed in them. They steam food, they don't grill it. Had better results with a now dona...

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

sweet100s
by sweet100s 4 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 purchased it in? It's the Trader Joe's Peppercorn Garlic pork tenderloin, like th...