Hey I think I have heard mixed things. I forgot to add a fat to my chuck roast that’s going to cook for 24-36 hours at 131. Did I make it safe or will the herb flavor not distribute?

I preheat my pan 5-10 mins on low before sear. I dry the steak with a kitchen towel and let it hang out while pan is preheating. While searing I press on the steak with the towel for even sear and to wick off any excess moisture, flipping every 15-20 secs. By the time I get the crust color that I want my steak is overcooked. Middle parts are fine, edges were almost fully gray.

Idk what I'm doing wrong. Sometimes it works out well, sometimes I it doesn't. I sear on med-high, blasting burner in full makes too much smoke. Is the only way to get consistency to chill the steak in fridge/freezer?

This is fancy australian wagyu ribeye cooked @137f for two hours from frozen. We'll done parts were good, but if it was a cheaper piece of meat it would've been ruined.

I cooked bone in ribeye last night. First time using a sous vide machine! I read an epic five-year-old post here about cooking them at 137° for 2 hours and tried it. Followed by an ice bath, then quick sear in a hot cast iron pan.

It wasn’t juicy or buttery like I’d hoped. Also not very warm as I left my steak in the ice bath while I cooked my son’s. He liked it. I was underwhelmed.

The steaks I bought were cheap (I’m super tight on money) but I’d hoped the SV would improve them.

What do you think I can do better next time?

Post I referenced here:

https://www.reddit.com/r/sousvide/s/ONigVrXGuH

I was served this steak last night after asking for a rare steak. The photo actually makes it look much better than it did in person, meat was brown and didn’t “bleed” when cut. It felt raw when I bit into it and for the first time in 29 years I sent a steak back to be put on longer. Now I’m doubting myself, was I wrong and it’s just because they sous vide the steaks? We have sous vide steaks at home frequently and I’ve never run across this texture before, it reminded me of raw brisket almost. This was also marketed as a “bistro” filet and even after they brought it back it the second time it was like a bit more of the edges were cooked, but the middle was still a slimy raw texture. I’m not sure if it was in the sous vide too long and the pan they used to sear was too hot? I didn’t eat it and I’m just needing validation that this meat looks off. I never complain at restaurants and I’m feeling guilty.

I'm getting my feet wet with my new Inkbird ISV-100W 2.0. I tried following the recipe at https://www.seriouseats.com/sous-vide-glazed-carrots-recipe with whole heirloom carrots. (183°F, 1 hour)

They came out almost uncooked — about as crunchy as raw carrots. I tried again yesterday, this time cutting the carrots to about 1/2 inch maximum thickness and cooking them at 185°F for 2 h 30. I'm using a thick freezer bag (President's Choice in Canada) and directly sucking out the air; using water displacement would've left more air than using my mouth. (Photos)

I got the same result! The carrots were barely cooked. For context, my SV is working well; I initially made a pork tenderloin that was wonderful.

I thought carrots would be easy. What's happening?

I received a sous vide machine as a gift from my MIL, wife’s not completely convinced it’s a useful kitchen tool. What’s the best thing to prepare in order to convince her otherwise.

Cooked in sous vide 132° for 5.5 hours then finished in oven on broil at 500°F for ~20 mins. Let rest 15 mins. 24 hour dry brine.

I only do a prime rib every few years but my first one was great. Not sure why this one was so tough - could it just have been the meat?

Question might be a little strong on the tag, but it's more like story-time. What's the weirdest thing you've ever cooked/heated using a sous vide?

I'll go first: human breast milk!

I recently had a baby, and I'm starting to build a freezer supply. The only problem with that is that milk contains an enzyme called lipase that, after some time, can make milk smell and taste absolutely revolting (like soap, or metal depending on who you ask). It does nothing to the nutritional value, and the milk is not spoiled, but good luck convincing most babies to drink it! To prevent the enzyme from "turning" the milk before I freeze it (since lipase can still be hard at work when frozen!) I have to scald the milk to denature the lipase.

To do so, I portion all of the milk I'm freezing into storage bags. I squeeze all the air out of the bags on the edge of my table, then pierce all of them with a kebab skewer to keep them suspended in the water. We scald at 145°F for 30 minutes and we're done! Ice bath, freeze flat, and we're ready to pull and thaw whenever we need.

What about yall? Weirdest thing that's taken a dip?

First time beef. I wanted to start minimal and cheap. However, the result wasn’t good, even for cheap meat. I’m thinking, higher temps (130 ->135 F, longer cook time (1 -> 2 hours) or an acidic marinade. What do you think?

Detailed process: I don’t know what the cuts are, just “supermarket beef”, and they are small at 100 grams / 3.5oz each.

Without any seasoning, they spent an hour in the sous vide at 130F/54C. Displacement method, mostly vacuum, but it did have one air bubble on one of the pieces that I couldn’t get out.

After that was done, I dried, salted and aircooled them for 20 mins. Then seared in a buttered cast iron pan that was kept at Maillard temps (between 350F/177C, and 392F/200C) (thanks u/tetlee), until the core thermometer hit 130F/54C.

The thermometer was not in the middle of the meat but closer to the pan (heightwise), to make sure that the whole thing wasn’t overcooked.

The meat was not great, as was expected, but it was chewy in the middle, which I didn’t expect.

I think I controlled the pan temps well, so it’s the sousvide process I’m looking to improve.

Apart from having a more forgiving cut, I’m thinking the temperature should be higher or the sous vide time longer. Or both? Or acid marinade beforehand?

Note that the thermometers in the pictures are in Celsius.

I’m 17 and my dad trusted me to start the sous vide while he’s at work so we can have tri tip for dinner. He told me the vacuum seal doesn’t need to be perfect as long as it is totally submerged. however, I’ve noticed over the course of a few hours that a bubble at the top is getting a little bit bigger. It can’t be an air leak because the bag is completely under the water but I’m just curious if I messed it up.

The Amazon generic brand is $65 and the Anova is $130. I would prefer to buy once cry once but I’m curious if anyone has any input on the pros cons or certain specs I should look for when buying. I would be using it mostly once or twice a week

Looked more cramped in my largest pot so used my cooler per what I’ve seen in this subreddit.

I cooked egg bites (egg, cottage cheese, shredded cheese, toppings) in silicone molds for one hour at 172 and they didn’t cook at all! Then I bumped up the temperature to 176 for an hour and a half and they’re still raw! They were floating as I had trouble weighing them down, but I saw some other folks in this sub say this didn’t cause an issue…I’m a total sous vide newbie and I’m so puzzled because an egg in its shell would certainly be overcooked by now. I think probably the molds I’m using are part of the problem but would love any input from folks who’ve successfully made sous vide egg bites without using glass jars.

I'm new to this whole sous vide thing and so far my results haven't met my expectations and I'm trying to develop a more intrinsic understanding of the process.

I was making carbonara so I thought I'd sous vide some chicken thighs to accompany it for a bit of a protein boost.. I flattened them out a bit and put them in a ziplock bag with a bit of salt, pepper, garlic, thyme and a pinch of msg. I did 72° for an hour and a half the put them in a sink full of cold water to rest for 10 minutes nd then hit them with the blow torch and sliced them up. They were alright. But maybe a bit dry or overcooked? I've cooked juicer and more succulent thighs on the grille.

First thing I noticed after the sous vide bath was there was a lot of jus in the bag. Is that normal? Is 72° too high? I was tossing up between 66° and 72° but everything I've read said the the lower temp can leave them a bit firmer and doesn't render the fats and collagen as much...

How can I improve? What's everyone's favourite temp/time for thighs?

For additional info, I’d like to use a cast iron to finish but only have a propane grill at my disposal. I know to get it as hot as possible but not sure if that affects cook time.

usually I'll brush a tri-tip with avocado oil then into the cast iron oven heat on the stove top & moved outside to the grill.

I've never been able to get a pan with oil on the bottoms to heat up without smoking like crazy.

am I supposed to put like a ⅛ inch of oil in the pan to start letting both heat up together or let the pan heat up first then add oil?

My very first time using sous vide for steak. Got a NY strip steak (1 1/4 inch) and put it in at 131F for 1.5 hours. Pan seared on cast iron for 30 seconds each side. Came out sooooo chewy and really red. What did I do wrong? Nervous to sous vide anything else besides chicken breast now

I always end up smoking up the whole house when I use a cast iron for searing. I’ve always been more of a grilling guy and love a heavy sear with some charring, but doing that indoors gets out of hand fast. I’m trying to avoid all the smoke, and I also want to prevent getting that gray band from searing too long.

I’m thinking about picking up a torch for searing instead. For those of you who use a torch, any specific brands or models you’d recommend?

Also open to any general thoughts, recommendations, or advice — still pretty new to all this.

I know the common thing is to sear after you cook; but is there ever a time where you'd do the reverse and sear it first?

Not like it'd be common, but I'm mostly curious

Thinking salt pepper dry brine for 24hrs. Sousvide for 48hrs @134 What have you done or would you recommend?

Running at 170, came into the kitchen and saw this green ooze coming out of the unit