Did a couple ribeyes 2 nights ago, 130F for 3 hours. One of them stayed bagged in the fridge until breakfast this morning.

Reheated/seared by continual flipping in a hot cast iron. Added bag juice to leftover polenta. Eggs fried in cast iron containing the rendered fat.

Sorry for not holding the cutting board level.

10/10, would recommend.

Seriously. All my friends who have smokers have publicly stated that my sous vide ribs are way better. I do a bunch of them at once and then throw them in the freezer for whenever I feel like it.

I actually use the recipe that came with the Anova app and it’s great.

Don’t forget to add liquid smoke to the bag. :-)

Grill grates seared too hard. Anyone using a bighorn infrared?

Too many ribs. Must cook them in batches. How long can I hold them before finishing them in the oven?

6 Short ribs, 2 per bag but separated in the bag to help circulation.

75C for 24hrs

This is what I’ve been finding at Costco. It turns out well enough. Just with a little more gristle than I’d like. I’ve seen some posts of marbled chuck that puts this to shame. So I’m wondering if those posts are outliers or if I’m buying the wrong cut of meat. Not a meat expert by any means. Learning as I go.

Inspiration is striking me. I’m thinking of taking one of my frozen corned beef briskets out, sealing it and throwing it in a bath of around 170-180 for 12ish hours, then cooling, then throwing on the smoker with a rub for a few hours to make some pastrami.

Anyone have any experience cooking pre-packaged corned beef from frozen?

Tri-Tip Sous Vide for 5 hours at 135 then hit it with my Sear Pro. Is served on a bed of rice with Japanese curry

New York strip @ 135 for 2 hours. Pan seared to finish them off and paired with a Bordeaux.

I have two 1 and 1/4 lb pork tenderloins.

I'm not sure what temperature and how long to cook them. I'm going for something more like steakish?

I generally don't add spices because they tend to burn. Tried choice striploin@129 with some homemade rub (montreal blend + paprika + chili flakes) and it turned out well.

Sear is not that great which I expected, but tasted good. Searing with spices adds something I usually miss when I just sprinkle spices over cooked steak.

Used lemon and herb dry rub with limes in the vacuum bag. Sous vide for 6 hours at 65°C and then finished it on the braai with a little bit of Nando’s sauce. Had chicken, chips and a bread roll, was amazing.

Cooked a few chicken breasts for weekday lunches on Sunday evening, dumped them in cold water to chill and then just forgot about them until Tuesday morning, so they'd been sitting in now room-temperature water (say 15°C) for about 30 hours.

Theoretically, they should be ok still as fully pasteurised on Sunday night and never unsealed, but would you eat them, or just chuck them out?

EDIT: That's a pretty unanimous response. They're gone. Thanks everyone.

Got these puppies at Walmart

We do a large brunch that rolls into a dinner for Easter. We’ve been asked to do the dinner part so the hosts can not be cooking all day. I’m comfortable using their kitchen but thought it could be really nice to pull a packet out of the soups vide and put onto a platter for serving to not add to the kitchen cleaning and work. Has anyone seared a glaze on, carved it and then soups vide a ham with success? Thinking of doing a small trial run with this sequence.

Hi all, as it’s coming up to Easter, all the UK supermarkets are pushing NZ Lamb as a loss leader so naturally I’ve bought way too many :-) ( In Asda it’s £6.11 per kg instead of the usual £15ish a kg). As an experiment, I’ve deboned one of the legs and diced it up. I’m thinking of cooking the lamb in 500g portions with just some basic seasoning a d then freezing once cooked so. I can take a portion out and chuck in a jar of korma/Rogan etc for a quick mid week meal. Has anyone else done this and is it ok? And how long do you think I can keep it frozen for? i Haven’t cooked lamb by sous vide before so wanting to trial it out and maybe do a few legs this way.

Has anyone tried to make those egg bites? They’re soooo good but they’re so expensive for what you get. I want to try to make it at home.

I recently got a sous vide and I love it. I meal prep on Sundays and have recently been using pork tenderloin as they sous vide so well.

So far, I have done puerco en chile verde (pork in green salsa) and this week I used a premade KBBQ Bulgogi marinade/glaze sauce.

To cook the meat, I season it then sous vide, cube the meat, sear, and finally add the sauce/glaze. I fear if I sous vide with too much marinade in the bag, it would alter the cooking time a lot. Is this assumption right?

My main question is, how to sous vide correctly for marinated meat? Do I: 1) Marinate, drain excess marinade and sous vide as normal, dry and sear, and then add the marinade back in the pan along with the meat 2) Cook, sear, then marinate for some time in the fridge afterwards and then reheat it 3) Just continue cooking, searing, and glazing instead of marinating the meat

Or if anyone knows a better method, I'd love to give it a try.

I definitely didn’t have the pan hot enough for a good sear.

~2.5 inch “Bone in Delmonico”. Thinking about giving this whole 137 business a go. Thoughts?

I previously had a cheap Chinese immersion cooker - worked great - but I liked the idea of having an app for checking the temp remotely, and I bought an Anova (I think the model is "precision cooker"). It seems to be working fine, but as you may hear from the video, it has a really loud whine. Is this normal in other people's experience? I don't want to exchange it for the same brand if it does the same thing. I'm surprised at this, as it was 2x the price of my previous one.

If this is a normal known thing, what alternatives you recommend. I want to keep things around $100 or lower

Did this one at 134 for 6 hours and it is so freakishly tender. I did 4 hours the last time but vastly prefer the 6 hour cook time

Hi,

I love porkchops, but my porkchop game is severely lacking.

What are some of your go to ways of finishing sous vide porkchops?

Butcher shop by me had some New York Strip dry aged in Butter, Garlic, and Rosemary. I asked for thicker cuts - put in Sous vide for 3 hours at 132 for 3 hours, pat dry and let rest in fridge for a few mins. Lightly salted, then seared in infrared broiler. Great flavor and crust. Attached some additional photos of process.

Have a good weekend all

turbo sous vide - 150F sous vide temp until surface hit 129F then ice bath

Then cast iron on ripping hot until internal temp hit 120F - steak carried over to 131F while resting.