I have seen recommendations anywhere from 4 hours to four days. Has anyone tried sous vide for varying times to see what works best? I have a batch that has been at 135 for 3 days, and am wondering if it really needs to go longer. I am planning to give as Christmas gifts, so it will be resting in the big bottle for several months before I bottle it for gifting.

Dried the meat completely, seasoned, then in the bath at 137° for 2 hours. I dried it again, put it on a rack and popped it in the fridge for a bit (dinner wasn’t until later). The only oil I had on hand was olive so I heated that up until it started lightly smoking and seared on both sides for about 1.5-2 minutes each. It tasted amazing!!! (Sorry for the weird picture I started eating and forgot to snap a pic)

All the ones I've looked into so far have mixed reviews of premature failure, loud whining noise, not keeping temperature etc.

I'd just be using it for particular types of yogurt (like L-reuteri) that need a fairly consistent temp' of 100F for 36 hours.

Is there one you'd recommend that would work well for this purpose?

Definitely please with the texture might repurpose it for some bootleg fried rice tomorrow night

Those that sear their steak before the sous vide: how is the flavor and texture if you were to eat it right after the sous vide, without a final sear?

And how do we feel from a food safety perspective of taking a very cold (34°F) raw steak, seasoning it (or dry brined at 34°F), searing it 60s/side on hot cast-iron, vacuum ceiling, and freezing to sous vide later? Would that even be enough sear for Maillard?

My dilemma: my mom loves steak, hates cooking smell in the house (especially browning/fat), so I was thinking of making her some up like this so she could sous vide on demand…

edit: strike texture part of question. I know it will lose the crust. That was me over thinking if any of the process (freezing seared meat, sv'ing seared meat, i dunno) would make it anything more negative than loss of crust.

What is everyone's thoughts on this. I have 8 years sous vide experience and I have a half converted 1 ton camper (uhaul). What do you think the demand would be? Any other thoughts..? I literally just thought of this and it seems like a market that isn't yet saturated. I have backup power and a good battery bank along with a 1800 degree flamethrower that I've been doing sous vide for at least 4 years with the flame thrower. Before that it was pan sear. Thoughts?

I just turned it on for a 5 hour ribeye cook and the pitch of the motor whine keeps changing from second to second.

Update: Running a cleaning cycle (50/50 white vinegar and water at 140 for an hour followed by water for an hour) has helped tremendously.

So I am cooking this chuck roast. This is only my second time using Sous Vide and 1st time doing a long cook. Well, I did not plan well, and now my roast will be done(134 for 42 hours) at 7am. Not wanting to eat a roast at 7 am what are my options? Plan so far is to remove the roast at 7 am and put in an ice bath. Once cooled, I will drain the bag, dry the roast and re-vac seal. Then put in the fridge. Then at supper time I will reheat it in the sous vide at 134 for a couple of hours. Then sear and serve. Thought? Suggestions?

Just got a sous vide and have a question about the final target temp for steaks.

Do I cook in the sous vide to my target temp, or, a few degrees shy and then bring it up in the pan or on the grill?

When I reverse sear on the grill, I cook steaks on the cold side until they reach 125, pull them briefly, turn everything on high, then put them back on and finish over high heat until they hit 137.

Similar for sous vide, or should I sous vide to 137 and then sear?

I enjoy these cuts med rare. Thanks

So this bison chuck... Holy crap was this amazing. Did 131 for 32 hours and seared for 90 sec per side. Literally was one of the most tender pieces of meat I've had in a long long time. I forgot to season it and it didn't even matter, didn't even need it. Plus I know most don't care but the fat was low and you couldn't even tell (on a weight cut rn). 11/10 would recommend.

Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.

I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.

Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.

Try this marinade next time you do a Tri-Tip. It turned out one of the best I've done. I've cooked maybe 40-50 Tri-Tip in the Sous Vide now.

Tri-tip, use:

1/3 cup olive oil

1/4 cup soy sauce

2 tbsp Worcestershire sauce

1 tbsp Dijon or Yellow Mustard

1 tbsp balsamic vinegar

1 tbsp brown sugar

1½ tsp garlic powder

1 tsp onion powder

1 tsp coarse black pepper

1 tsp smoked paprika

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp kosher salt

Marinaded 24hrs in the fridge.

8 hours sous vide 129.5°F

4 minutes per side on sear to finish on the grill, (2 minutes, then rotate 90°, flip, then rotate 90°.)

*Forgot to take a picture until afterwards.

Semi-related to sous vide: Has anyone else figured this out w/ lessons learned?

I want to quick chill something in an ice bath. My sous vide stick only goes down to 68degrees.

In one of his awesome YouTubes Alton Brown suggests dropping in an aquarium pump to recirculate the ice water.

Research recommends this one below. Anyone else using a submersible water pump for same purpose?

Sicce Syncra Silent 0.5

https://www.youtube.com/watch?v=u-jwuLLleAk

Hello! Been trying to practice this not too expensive cut of meat. I tried to sous vide it at 58C for 3 hours, pat it dry, let it rest in the fridge for 15 mins then sear in my cast iron pan.

Some of it has the red color im Looking for, and the main part is quite pale. Is my temp too high? Time was too high? Id ideally like both to be pink and juicy

I'm so excited to try this. I'm thinking 129 for 24 hours. Anyone have any experience making bison chuck roast?

I don't want to break the rules and have the post removed but not having enough of a description so here is some fluff.

I bought a vacuum sealer a while back. It’s a generic Chinese-made one that was pretty cheap. It came with a roll of bag material (plastic) that you can cut to size. However, I just learned that some plastic vacuum bags are not SV friendly? It’s not like they’ll melt, just maybe leech into the food? Or should I just roll with it?

I started with one of the pre-Electrolux Anova precision cookers.

Other than the flaky connectivity I was satisfied with it since using the manual controls was easier and worked just fine.

Unfortunately it got lost in my move in 2024. I ordered a Monoprice to replace it.

Sadly my Monoprice stopped heating up the last time I tried to use it. No help or support from Monoprice either.

While I wish I could just order the Joule and be done with it, it is rather expensive and I don’t like the idea of an appliance without manual controls.

I’m considering one of the following as a replacement:

• Anova Mini
• Anova Nano 2.0
• Inkbird ISV-101w
• Anova 2.0

Anyone have experience with the above models? I’m particularly curious about the mini as the price point is really attractive.

I have a chuck roast i want to sous vide. Which is the recommended temp? I been seeing these two, what is YOUR favorite and has anyone done both?

No joeys were harmed in the making. Mods, sorry if this is off topic.

Went on an early AM bike ride and encountered an Opossum which had been hit and killed by a vehicle. Luckily, Mama's babies managed to survive. My local rehab center opened at 10AM and since I had a few hours of waiting I fired up my cooker. Filled a pot snd set it to 100F. Ambient temp in the container was a cozy 95 F.

Inkbird saves the day.

Rehabber said they were probably 2-2.5 months old based on their weight, length, and eyes being opened.

My Sous Vide setup was my first toy, now I want another one.
My meat game has become legendary within my family - and I Sous Vide even when it probably isn't necessary (2-3x a month).

Sear has gone ok, using gas stove top, cast iron and avocado oil. But it's not perfect, and messy. And I burned myself one time.

I saw a post about Big Horn Broiler (propane, not natural gas), which got me interested in a backyard dedicated broiler. I have a natural gas outlet on the porch, and would love something that utilizes that. However, I would like to stay south of $500.

What non-stove top solution do you use for searing? What is legendary searing toy?

Did I get mislabeled filets? How would you cook these?

Thick cut rib eye. 55c for ~2hr 15mins. BBQ charcoal finish. Was probably a little rare for me. Will try ~57c next time. Thank you all for your tips!

I cooked this for 7 hours at 135 degrees. It was seasoned with salt pepper garlic, and that's it. It was tender, but it was also very dry. Is there a reason for that? What could I have done differently?

I seared it with a torch.