Sous Vide

Learn How to Make Foolproof Lobster Tails in Just 15 Minutes

If you’re the proud owner of a sous vide machine but are looking for more ways to use it than by simply boiling an egg, you’ve come to the right place. Anova sous vide recipe developer Christina Wylie...

Need a sous vide machine? Or electric mixer? Berkeley Public Library to begin lending kitchen tools

Melanie Wong
by Melanie Wong 2 years ago

" . . . The city’s popular Tool Lending Library is expanding its offerings to include kitchen appliances, making it one of the few libraries in North America — and the first in California — to lend...

Sous vide precision induction question

by blackpippi 10 months ago

I just bought a portable induction cooktop that has a thermometer for sous vide. I filled a pot with water and set it to 150. Over 20 minutes the water fluctuated between 148 - 151 (I verified with...

Diffuser plate/slab for more even and constant searing?

by Sear101 1 year ago

The purpose: Searing a protein on a non-reactive surface, 18/10, after a sous vide cook. The problem: My stainless pans won’t hold up to temperature drop. My Himalayan salt rock does do the job...

ISO sodium phosphates in Montreal

by Ghostquatre 1 year ago

e450 e451 and e452, tripolyphosphate, hexametaphosphate, disodium phosphate, any of these 3 will do. I've tried looking at Anatol and la Guilde culinaire which is where I found cure#1, but I've had...

Sous vide help!!

by cooknerd 1 year ago

I’m attempting a sous vide chuck roast. I use my huge stockpot with no lid for my vessel. I started cooking at 5 pm. I filled the pot nearly to the top at midnight. When my husband got up the next ...

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

by sewti 3 years 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...

Ziploc bags for sous vide, are they safe?

by zackly 7 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 cooking...are you on board?

by divinebaboon 6 years ago

Has any of you guys tried a sous vide cooker before? I'm wondering what other good recipes are there besides cooking steak. Mine just got here yesterday and I used it to cook a dry-aged strip steak...

Sous Vide Cooler Hacks

by kaleokahu 4 years ago

I just got my first SV circulator--a refurbished Anova 800W for $89--and I felt I needed have insulated, evap-resistant bathtubs for it. I decided to make two. The first was to just use my med...


by Regnar21 2 years 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?

by CreepyPaper 2 years 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

by kaleokahu 2 years 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?

by CarNut 2 years 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

by thejester 2 years 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

by royaldd 3 years 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

by sweet100s 2 years 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 8 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

by Eraff 2 years 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

by BostonBestEats 2 years 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

by michaeljc70 2 years 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...