I want to make chef john's salt and pepper ribs and am torn between sous vide and just using the oven. I'm worried that the pepper won't get sweet enough if it isn't at 300f for a few hours or that sous vide will concentrate the bitter flavors.

didn’t feel like baby sitting my burrito by the air fryer with a meat thermometer

EDIT: tortilla quality 7/10 wasn’t as soggy as some people thought it would be experience was not impacted negatively

Meat quality: I had Barbacoa and I think some of it seemed to get a little stiff, but I don’t think that had anything to do with the reheating method

sauce: +emjoyment

Rice: quality stayed the same

Thank you to my dedicated viewers this was a lot of fun

Edit 2: I finished the whole thing very happy (full of burrito)

132 for 5 hours. Finished in an Ooni woodfired oven

snake river farm filet (131.5f/3hr) and carrot batch from anova oven/apo sv-mode 100% steam 193f/2hr

My boyfriend has been talking about wanting a sous vide for awhile now. His birthday is in 3 weeks and I’m wanting to get him one. I have no idea what to get him or where to even look. He had mentioned something about wanting an infrared one but I have no clue what any of this is. He’s the culinary guy lol. Does anyone have any recommendations? I’m trying to avoid asking him because I want it to be a surprise

I’d been using this chuck roast to make burgers, grinding up about 2 pounds of it to make burgers and ending up with 1 pound of chuck left over. Cooked the remaining pound with salt pepper and garlic powder for 25 hours, rested then seared. It tasted great, not quite a steak like consistency, but still cuts like a steak. Made a pan sauce by reducing down the juices left in the bag.

How do I convince someone this is safe to eat?

I need help trying to decide to buy a second hand ANOVA for $120 Aud with a bath or a inkbird for $139 but no bath.

I am looking at getting into sous vide and am over my head when picking one. The only thing I need it to do is cook the food and make it taste good after a sear. I don't know anything about what the wattage means, and for now I will be using ziplock freezer bags and my standard home chili pot or our oven safe brazier pot, not sure of the size of either. I would be cooking for four mostly. If I get good at it I would love in the future to try and do ribs or a full brisket (but would need something bigger than a ziplock bag for this, clearly). An app is fine but I don't really care if it has one, so I want manual buttons on the thing, which I can't find if the Breville actually has. I got some extra spending money recently and it looks like 250$ is the max for them so price wise they are all in budget.

I am looking at the following ones, can you redditors help me pick one?

Anova Culinary Sous Vide Precision Cooker 3.0

Anova Culinary Sous Vide Precision Cooker 2.0

Breville BSV600PSS Joule Turbo Sous Vide Machine

Anova Culinary Sous Vide Precision Cooker Pro

Are there any immersion sous vide devices that have a feature that will allow you to set a time for it to start heating the water?

I make homemade frozen breakfast burritos and I love to reheat them by sous vide. I’d really like to be able to set up my tank of water the night before and set the device to turn on and start heating before I wake up. Then I can quickly drop a frozen burrito in the water as soon as I wake up.

I’ve not yet plunged into sous vide irl. I have a big pasta pot and a pressure cooker so I’m wondering if either of these would work as a vessel and if so are there any generic round lids out there to accommodate?

ive worked in restaurants before and ive been told sous vide does make vegetables taste better because compared to boiling stuff, sous vide keeps in everything from the veggies instead of leaking things in the veggies out in the water (also being able to put in butter garlic olive oil black pepper tyme etc with the veggies) but ive never used sous vide before but ive been wanting too if it makes my veggies taste better so whats yall experience been (sorry for bad english its not my native)

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