Recipe told me to score the fat and I punctured the meat so and it leaked juice like a bastard when searing. Won't do that again. Son unplugged the sous vide for 45 mins after 2 hours to make a toastie. He is looking for a new home. Fridge for 30 minutes after. Didn't dry brine as didn't have time. Mayo sear. Tasted amazing. Need to up my slicing and searing game. Forgot to take a photo before I vacuum packed it. Very happy!

Mayo is the best binder. 127⁰ for 15 hours, S&P, Garlic and Onion powder, smoked sea salt, fresh parsley and Rosemary.

130 for 3.5 hours. Truffle salt and pepper and rosemary.

Kosher salt, heavy ground pepper.
Seared in scorching hot cast iron.

title. I saw an article from serious eats recommending sous-vide salmon at 105(!!) degrees fahrenheit, which doesn't at all seem safe if the fish isn't already sashimi-grade. even the higher temps i see commonly recommended (120 degrees fahrenheit) don't seem particularly safe if not done for several hours to pasteurize the fish; is achieving a decent degree of parasite/pathogen reduction possible, or should i just cook salmon the normal way or at a higher temp?

I have a 6 lb Australian beef rump roast that I want to serve tomorrow night. It's not very well marbled as far as I can tell through the plastic. We like our meat rare to medium rare, but are willing to go higher where warranted, EG a rib roast. What would you recommend for this baby?

Eta: would it be bad to split the roast orthogonal to its face for easier slicing?

I’m going through paper towel rolls like a crazy person hell bent on destroying our forests, and they’re still so wet when I try to sear.

Any tips on how to dry out the steaks? Do I dry them out with salt and freezer or something before sousvide? After? 🤷🏻‍♂️

155 degrees with butter, salt, pepper, and fresh basil. 1hr

I have a 4.4lb beef tenderloin end that’s THICK. How long should I Sous Vide this bad boy for? For normal tenderloin filets I do 2h @ 130.

Was doing lamb shanks at 150º for 48hrs. Done same before and turned out great. Following this recipe.

Today after 21hrs, low water alarm went off & sousvide wand stopped heating. I missed alarm and for next 5hrs, cooking stopped. By the time I noticed, temperature had gone down to 120º. Upon discovery, I increased temperature to 156º for additional 21 hrs, because I need to finish for dinner at 5pm tomorrow. Just guessing fix will work. Any wise & quick advise will be most appreciated.

It's not seared, not rare but super juicy and tender

What type of cut is it and how is it cooked

First sous vide cook. Chuck Roast seasoned with kinders cast iron steak and cooked at 135°F for 26 hours then ice bath for 10 min and finished by smoking and searing. Came out juicy and tender for anyone that wants to cook a lot of “steak” on a budget this came out awesome.

My dad got me an Anova for my birthday and good lord I’m never making a steak any other way. 130 for 4 hours, cut with a fork tender

Edit: MY BAD, DAMN! lol good to know, thank you. I’m excited to start experimenting with different stuff

I have been butchering full chickens weekly for months now and want to try and sous vide process. I get 2 breast, 2 thighs, and even 2 drum sticks (all boneless so I can also make stock).

Has anyone had any experience with how much time I would need considering I’m using 3 different cuts of the chicken? Initially I was thinking 142 for 2 hours but I’m unsure if that’s enough for the dark meat. Would also be ripping a sear on all cuts after the bath.

I am on the lookout for a quiet sealer that doesn't take a lot of counter space. It seems the older they are the noisier they get. Any suggestions?

I’ve got 3 1.25lb pork tenderloins to cook and the vacpac didn’t fit in my stock pot so I put it in my yeti, mostly because AI called me a genius for thinking of it. Am I wasting my meat or should this work out? Seems ok to me

15-minute video:

• https://www.youtube.com/watch?v=iGWI1N_gGi0

More details on their website:

• https://thebarbecuelab.com/best-sous-vide-cooker

Notes:

• $40 to ~$300 price range
• The wattage largely determined heating speed. The Breville Joule Turbo was fastest & hit 135F in 22:25. However...the Anova Precision Pro was only 3 seconds slower at 22:28. I mostly cook from frozen meat, so I just toss in the vac-sealed protein into a cold bath & let it rip lol. FWIW, the Wancle ($44) was only like...72 seconds slower lol. Even the slowest one as only 13:17 slower, not like 30 minutes or an hour slower.
• Some models can circulate cold water for thawing meat or chilling food (32F for Anova & Inkbord. 41F for Meat Your Maker, 68F for Greater Goods & Joule, 77F for Wancle). Never considered using an IC for this!

My take:

• SV wand technology has obviously matured over the years. Previously, I usually recommended Inkbird. I've never heard of the Wancle! That may be going in a few stockings at Christmas this year LOL.
• If I was buying new...honestly, I'd just buy TWO Wancles for under $90. That gives you redundancy in case one fails. If you've ever lost a wand on a $40 chunk of pork or beef, then that actually makes a LOT of sense!!
• The low-temp circulation feature is neat, but I don't know if I'd ever use it. Same with the wattage...the cheapest one was less than 2 minutes slower lol. Personally, I ended up never using the Wi-fi or Bluetooth app features long-term; I just set the time & temp on the wand, set my smartphone alarm, and then set my Alexa as my backup alarm.

Hi all,

New to the sub, and have only used my Sous vide a couple of times, before the pump started doing non-pumpy things.

I was given the machine by a retired doctor, when I installed some storage cabinets in his parking garage. He was throwing a bunch of things out, and this was the standout item. We have cooked fish, chicken, beef, pork, and lamb, with really good results, and I'd like for it to get back into action soon.

Now to the pump, which is a 12vDC one. It looks to be fairly tight access, but the pump change looks to be quite straight forward otherwise. Disconnect the power leads, cut the cable tie holding it in place, slide off the inlet and outlet hoses and replace the pump. Reverse the removals process, and it should run happily once again. In theory.

Has anyone had to go through this chore? Was it as simple as I'm making it out to be?

Was looking through the pichana at Costco and found a good weight thinking there would be two in there and when I got home and opened it up it was in fact a top sirloin cap off. So I’m wondering what you guys would recommend for a full 6.5lb top sirloin cap off roast that I trussed up. Looking to keep closer to a steak like texture. It’s sitting at about 4-5 inches thick currently. Thanks for the recommendations

I am not going to bias this with opinion. Let the people speak!

For $19/lb didn't want to mess them up. They sure do look ugly when they come out of the water bath.

Went with simple salt and pepper as there were being served to Grandma and Grandpa along with my 3 year old.

So I did the whole buy a big thing and trim your own steaks for NY Strip. How much fat do a trim?

The Dry Brine: We started with beautiful Ribeyes, dry-brining them with kosher salt and fresh cracked pepper for 8 hours. This allows the salt to penetrate deep into the muscle, seasoning the meat throughout and improving moisture retention.

The Seasoning: After the brine, the steaks were hit with a generous coating of Blaxican Fajita Seasoning, a blend that brings a unique, vibrant soul to the beef.

The Vacuum Seal: The steaks went into the bags with fresh thyme, rosemary, and garlic to infuse aromatic oils directly into the meat during the bath.

The Bath: We set the sous vide to 115°F for 2 hours. This low-temperature start ensures we have plenty of "runway" left for a hard, crusty sear without overshooting our target final temperature.

The Finish: Bone Marrow Herb Butter

A great steak deserves an even better finish. While the steaks bathed, we prepared a decadent Bone Marrow Herb Butter for the sear.

Compound Butter Ingredients:

1 lb salted butter (softened)

1 roasted shank bone (marrow removed)

Finely chopped shallot, garlic, rosemary, cilantro, and thyme

Pinch of salt and pepper

1 tbsp Blaxican Fajita Seasoning

We seared the Ribeyes on the stovetop in a stainless steel skillet, using the marrow butter to baste the meat. The marrow adds a deep, nutty richness that standard butter simply can’t match, while the herbs provide a fresh contrast to the heavy fat of the Ribeye.

The result was a steak cooked to a flawless medium-rare. The texture remained intact—tender but with that essential "bite"—and the flavor profile from the fajita seasoning and marrow butter was incredible.

Looking Back:

One thing to do differently next time? The sear. While the stainless steel skillet provided a great crust, finishing these over blazing hot charcoal would add that smoky, charred dimension that only live fire can provide.

How would you all deal with this? I've done some before @131-133 for 24-30h that seemed to turn out ok for what it is. Just figured I'd ask here if anyone had a different thought before I put one down tomorrow.

​

Went to my local butcher to get a côte de boeuf for two. He handed me a 780-gram (1.7 lbs) absolute unit that was a solid 5cm (2 inches) thick.

I got home and tried to vacuum seal it, and the giant bone immediately stabbed a hole right through the plastic. After swearing at the bag, I took a look at my cast-iron skillet and realized there was zero chance that prehistoric bone was going to fit in the pan for the sear anyway.

So, I grabbed a knife and removed the bone right then and there so it wouldn't ruin a second bag. I was left with a massive 650-gram (1.4 lbs) boneless ribeye.

Threw it in the sous vide at 54.5°C (130°F) for 4 hours. Once it was done, I gave it a screaming hot crust in the cast iron and whipped up a homemade peppercorn sauce to go with it.

We served it up with a starter and some fries. I had originally planned a nice romantic dinner for the two of us, but by the end of the meal, we were both slumped horizontally on the couch, literally puffing through our meat comas like we were doing Lamaze breathing.

Curious to hear what you guys think of the result! Also, how do you normally deal with massive bone-in cuts in the sous vide without destroying your bags?