This was my first time ever cooking anything sous vide, and I already made the best chicken breasts I’ve had in my life. Ridiculously juicy, perfectly cooked, very flavorful!

Didn’t even had to think too much, I just seasoned them as usual with paprika, onion powder, garlic powder, pepper, and salt, tossed two in one bag with a stick of butter, and that was it.

I’m on a high-protein diet, and I can already tell this is will be a huge QoL improvement!

What should I try next?

Last time, I tried making a sous-vide striploin steak, but it ended up completely well-done—a total disaster. How does this one look? It’s pink in color, but the texture is still a bit dry. This time, I chilled the steak before searing it in a cast-iron skillet. I skipped the butter-basting step, but I did place a slice of butter on top while it was resting.

Which circulator do people like? There are many listings on the zon and they all look similar. Our ancient anova died. :(

I need to buy a new oven and some have a Sous Vide Function which uses steam, so I thought I would asked here if anyone has experience of both the steam ovens and the water bath method, is one method superior to the other ?

Hopefully I've done this correctly and there's a link to the oven I'm looking at.

Hi! We are expecting our second baby soon and are looking for some easier cooking options and we’re thinking of a Sous vide. Is it possible to cook directly from frozen? Either pre-cooked or raw? Thanks!

Hello. I want to make butter chicken, and when i grill (or broil) my marinated chicken breasts, they always end up too dry. So i was thinking i could cook the breast sous vide and just give them a quick sear. Another reason for this is that i will have guests and some are vegetarian, so i want to cook the sauce separately, and have some roasted cauliflower. So meat eaters get sauce + chicken breast, vegetarians get sauce + roasted cauliflower. And for this scenario i need to make sure the breast is fully cooked since it won't finish cooking in the sauce (another point for the sous vide approach).

And now the question: will this work, with the yoghurt and lemon based marinade? Or will the 2h @66C cook time be too much for an acidic marinade? Thank you

Long story short, have to get a new vacuum sealer. HAD a Food Saver. It worked, 0 complaints, but before I just stick with the familiar, is there a new or underrated brand/model since my old one came out (+-8 years ago)? What would point out to a friend in the market?

Sous Vide egg bites and honey decrystallization pics for attention TIA

wife craved of turkey legs from disneyland so I had to make her one. She wasn’t happy at first because we never cooked turkey before but mannn she loveddddd it!! super juicy and the taste was amazing!

Wet brine for 24 hours
-200g of salt
-1 cup of brown sugar
- 2 spoon paprika
- 2 spoon of cracked black pepper
- 5 pcs dried bay leaves
- 2 spoon dried thyme
- 3 to 3.5L of water (1L hot and 2L cold)

boil 1L of water and add everything.
cool it down by adding 2L cold water 40c below is okay
add the turkey and let it brine in the fridge for 24 hrs

Sous Vide setting

rinse the leg with water and dry it
rub a bit of oil
rub with more pepper and a bit of salt
add fresh rosemary or thyme
165f for 24hrs.

broil in the oven for crispy skin for about 5-10 mins? depends on you

Trying to do SV in a bungalow without a grill and I’d love to be able to torch my tenderloin. Unfortunately I’m doing it Sunday so I’d need an overnight delivery, hence Amazon. Thanks for the advice

Forgive the delicious but raggedy baked potato. This is from a 4 pack of steaks that cost $39 at Costco. Coffee spice rub before sealing, 3 hours at 135, ice bath, 3 minutes each side in a cast iron, maldon after slicing.

Chatgpt is telling me to discard it :( I had it at 40c for 2 hours because I didn't realise. Then I noticed and put it at 60c for 1 hour. But chatgpt is telling me the 2 hours it spent at 40c is not safe and to discard it....is this true? It's all mushy and wierd now but still edible

Would you sous vide beef shank cut like this? If yes, how would you do it? Thank you

Looking to start doing the sous-vide, what's a good unit?, don't need Bluetooth , just a power cord..

Will be cooking in vac pack bags.

I've been noticing that I am get odors and some discoloration when sous vide things at 140F or above with current Bonsen Kitchen bags. I do double seal. I also tried double bagging with double seal for a current crafting project and ended up with blue dye in water (scrubber everything down well, container didn't hold color and my sous vide is stainless steel).

I am wondering if there are better bags out there that can handle higher temperature (204 F) without anything bleeding through. I remember growing up with the Sears boil in bag type bags and the sealer for them. So high temp bags exist. I just need to know which one are worth the money.

For the meat, I used 350g of Australian striploin from Costco.

I cooked the meat sous vide at 55°C (131°F) for 1 hour and 15 minutes,
 then seared it in a cast-iron skillet for about a minute. 
I used a small amount of oil and added a knob of butter halfway through, 
but it didn't develop a good crust—and the butter burned almost instantly. 
The meat ended up well-done; it wasn't tough, 
but it was quite dry and crumbly. What did I do wrong?
 Was it the sous vide process, the searing, or the chilling?

I am looking for a sous vide cooker, but for dying fabric. Because I’m not using it for food I don’t really need the most fancy of them all. Would anyone have any recommendations for cheaper ones that still work and maintain temperatures correctly? Particularly when dying wool I need to make sure the temperature doesn’t go above a certain level due to malfunction.

Sorry if this isn’t allowed because it’s not food related.

Edit: you all freaking rock. Thank you for the tips.

recently started experimenting with sous vide for chicken breasts, but sliding raw meat into the bags always leaves a slimy trail right across the opening.

tried sealing with an older foodsaver, but the heat strip won't melt through that greasy film. saw someone bring up gasbye, it features a double seal bar. does having two heat lines push through edges?

what’s the trick to keep the sealing area bone dry when dropping raw poultry in? thanks

So while I was making some fantastic steaks yesterday my sous vide fell into the water bath. It immediately trip the GFI, I unplugged it and I pulled it out. I dried it out overnight but when I plugged it in the thermometer [at room temperature] was reading 118 and it looks like there's liquid behind the LED LCD display. Anybody have this happen to them? Any chance for recovery or do I just buy a new unit?

P.S. the steaks had been in for 2.5 hours so no food was lost in the fiasco. By the way they turned out amazing! Sirloins were salted for 2 hours, then bagged with pepper and garlic, water bath at 132 for 2.5 hours, then finished with a blow torch. We were in the middle of hurricane Isaias, so using the BBQ grill and cast-iron outside was not a good option. The garage was dry enough to take the steaks for a ride under the flame.

I recently got the Nesco VS-12 and want to vacuum seal my mason jars with dry goods for a little longer preservation (without oxygen absorbers). Does the VC-8100 do a good job? I understand that I would be placing the mason jar inside of the canister. How many oz can the mason jar be to fit inside it? I still can return the Nesco for another vacuum sealer the has a different attachment that allows me to vacuum seal bigger mason jars.

In Anova app I saw new pro model but I can’t find any information about this new models.

As title says, if I were to sous vide something at (argument sake) 60C for 1.5 hours, can I just boil some water to 80C, set the circulator to 60C and let the temp drop to the target temp? Would it affect the time?

I recently purchased the Ninja Combi and used it for Sous viding a few weeks gao. I filled the pan with water and put a vac sealed bag in there. I set the temperature to 160F. I also put a lid (the one that came with the Combi) on.

After 1-2 hours, I measured the water temperature and it was 170F, so seems it overheated. Has anyone else had this experience?

I have a sous vide precision heating tool, so I think I'll just use that in the future for sous vide. The combi doesn't seem to have the precision...

I bought lamb chops from Costco. They're probably < 1.5" thick and surface around is probably < 2x2".

I'm thinking of Sous Vide'ing between 125-130F for 1-2 hours. What do you guys think?

Been doing some research and apparently
monoprice strata 1100

or

inkbird isv200w/300w are the best choices nowadays?

owned a first gen anova YEARS ago and i remember buying for less than 100 usd back then. now the nano is 150... kinda kills the vibe.

anyone recommends any of those two?

Cooked at 62c for 4 hours. Finished on a searing cast iron and served with a very sweet bbq sauce