I did this piece of meat today and the meat was superb but the fat was weird, when sous viding meat should I remove the fat before eating or there is a way to improve the texture of the fat part?

I’m using sous vide indoors set to 145 F. Steam is coming off the water. Never seen this before. Had the device for decade. Is the anova broken?

I tried the egg bites cold yesterday. Was not a fan of the texture. Today I Seared them off and splashed cholula on them. Delectable.

recipe: (I did a lot of eyeballing after getting confused looking at a bunch of other recipes)

To fill 12, 4 oz Mason Jars.

• Bake bacon @350°F , dabbed grease with paper towel, chopped
• 15 eggs
• 4 oz fresh shredded gruyere
• 4 oz fresh shredded sharp cheddar
• 1 diced shallot (onion is fine too. I just had a bunch of shallot)
• Handfull of chopped frozen spinach
• 3 oz Roasted tomatos (bought the ones at the olive bar for ease. Squeezed out oil)
• Splash of milk (just a bit)
• S+P

Mix this all up with a wisk. Spray jars with oil. (My favorite is chosen avocado oil 2 packs from Costco)

Put evenly into mason jars (will need to distribute the solids manually because they sink to the bottom of the mixing bowl.)

Sous vide in jars at 171 for 1 hour.

I am going to try low fat breakfast sausage and cooked grits in my next batch to emulate a breakfast casserole my mom makes.

I'm still learning the ins and outs. Would cutting it in half length wise and cooking both steaks in separate bags work? It's about 16 oz's and the thickness is 1.5 inches.

Before finding this subreddit, I’ve cooked ribeyes at 129 for medium rare. I’m not willing to jump to 137 yet which I’ve seen in a lot of posts. I’m testing 133 today and I’m trying out the J. Kenji Lopez-Alt post on Serious Eats (https://www.seriouseats.com/sous-vide-steaks-recipe). I used both thyme and rosemary, garlic, shallots, and pepper. I’ll salt and pepper it before the sear in a cast iron pan. It’ll be my first time chilling the steak before searing too.

Questions:

• The steaks are 2” thick and I plan to cook it for 2 hours. Do you think 3 hours would be better?

• What are your thoughts on using mayo to sear the steak? Does it make a huge difference? Is it tastier? Is it just a gimmick?

I usually cook my Charles roast at 131 for 36-48 hours and it turns out amazing. I’ve never made beef arm roast and I was just given it so I wanna try and sous vide it bc I’m not a super fan of crockpot roasts Ideas? TIA

I broke a mason jar the other day. I did everything right to avoid thermal shock but when I lifted the jar out, it had broken. The water bath temperature was 85C and the soup in the jar was 83C. I avoid using plastic to cook, or store food, and I bought the sous vide intending to cook in mason jars but now I'm spooked about it, even though I know mason jars should be OK with high temperatures. I was wondering if I should be using a metal cooking vessel if I'm heating anything above 75C.

I scalded the milk for my yogurt at 85C in a stainless steel jar, but I used glass jars to incubate it at 42C. It worked just fine, and in fact the milk scalded more quickly than usual.

My local grocery store is having a pretty crazy pork sale right now (got some pork chops for buy 1lb get 1lb free the other day) and when I saw the price on this it seemed to good to pass up so I bought it without a plan.

I’ve never cooked a pork roast before but my first instinct would be a crockpot. Unfortunately though, my crockpot stopped working recently. Thinking about doing it in the sous vide but don’t know how viable that would be or even what strategy I’d take on something like this.

Would it work well? And if so what temp/ time? Also if anyone has any recipes they like to share that would be great!

Also worth noting - my container I do my sous vide in is 12 liters. Is that even big enough to cook something like this?

Hey all,

So, I was just looking at the Baldwin tables. I've typically just gone by the tables in each meat type section, but I was looking under the safety section and I was wondering in what situation you would be referring to table 2.2 "Heating Time from 41°F (5°C) to 1°F (0.5°C) Less Than the Water Bath's Temperature", since it even says under that table to refer to the later tables for pasteurization times and the times don't seem to add up.

For example, as per table 2.2, a 50mm 'slab like' piece of meat takes 3.5 hours to get from refrigerated temp to 1 degree less than the bath water's temperature, however under the beef section, as per table 5.1, a 50mm thick cut of meat at say a temp of 136.5 only takes 3 hours to pasteurize? What exactly is table 2.2 for? Just curious, it makes it a bit confusing.

TIA

I’m doing the turkey for 10 people this year - any suggestions on recipes?

I'm going home briefly around 1pm. I have two frozen steaks ready to be tossed in the sousvide. If I put them in around 12pm when I'm home, will they be mush by time I get home at 5:30pm or will that still be ok to eat?

I'm doing a 36-hour sous vide cook at 155° f for confit.

It was on hour 24 last night when the cooker went off due to low water. We caught it this morning. About 8 hours later. Can we simply restart it? Or is the duck bad?

It was actively hitting 155 Fahrenheit for at least 24 hours before it happened.

Food code says that you get 6 hours when cooling to get something down to below 41° f. And the first 4 hours of that has to get it below 60 Fahrenheit. But given that we're playing and eating it tonight, really simply reheat it and eat it?

Hi,

I had my OG Anova Precision cooker for the longest of times, about 7 8 years ish? Its hard to tell honestly. To kinda not walk around the spilled milk, my circulator broke aprox half a year ago (what i supect is the innards spin up real heavy, but the screen doesnt light up and none of the parts are effectively working) and I honestly took it as a chance to hone my other cooking techniques that are out there. However as of late I started to get into meal prep a bit more than id like and I find the circulator essential for me to defrost meat efficiently and on the go ( I am a very lazy man).

I was advised by my partner that she would be interested to buy a new one as a christmas present for me, but imagine my shock when I visited their site to find there are 3 models now and the middle one (the one I used to have-ish, its updated now if you catch my drift) costs double. Also Ive heard from my friends they do not recomend me buying the new models.

So, without the fluff for the TLDRs out there, what do I buy in stead of my previous circulator? I find 200 dolars realy steep price to pay for something that Ive got considerably cheaper and if its realy as bad, or not as bad per say, but worse than it used to be, whats the point?

To kinda narrow it down for yall, I am EU based (not sure if this still plays role but some of the stuff like Joule from Chefsteps used to be unusable due to voltage differences or something?) and 200$ is pretty expensive. I usualy cook single or two meals at best although I used to experiment with entire roasts back in the day and would love the flexibility. I havent measured my container volume though.

Sorry about too many curveballs and I hope its not much a bother. Thank you for all your kind suggestions!

Just pulled a Chuck roast cooking at 131F for about 40 hours and noticed a green tinge to the surface of the meat. This same thing happened last time I tried this and I ended up throwing it out. Have not opened this one yet but the last one had a bad smell to it too. I had read some posts of similar situations claiming it to be a harmless bacteria that you can rinse and sear off, but I’m not going to risk it.

I’m new to sous vide and not sure what I’m doing wrong. I’ve seen several recipes cooking at this same time and temp, I thought the first time was a fluke but I must be doing something wrong.

Any input?

I just scored some usda choice, 1.5” center cut sirloin steaks for $6.99. I cut one in half, they were all about 1 pound, and am planning on cooking them tonight.

Been a while since I've sous vide, so I'm looking for some time & temp recommendations.

I have a couple of chicken breasts thawed in the fridge and I'd like to use them to make some chicken salad. What time and temp is recommended for this application? Thanks!

I'm looking at buying my boyfriend a sous vide for Christmas and we're in the UK. I've head some good things about Inkbird and have seen this:
https://www.amazon.co.uk/Circulation-Temperature-Ultra-Quiet-Precision-Circulator/dp/B0816MTC2Z?ref_=ast_sto_dp&th=1

Is the difference between colours/prices literally just the colour? I can't tell. Or are there other improvements to the models, there's currently £40 difference between the three and I'm not sure which to get.

Or, are there any better recommendations? An app isn't a must, but if it comes with an app I would like it to be a free one, wouldn't want my gift to force him into a subscription.

It'll only be for cooking for one or two people. Are there any specific considerations I should make when picking a model? Likely going to be used to cook a lot of steak, but he will also probably enjoy trying a few different meats with it. He enjoys cooking a large roast for Sunday dinner too, so would this be suitable for a larger piece of meat?

I've been looking at a vacuum sealer to go with it, and this seems to have good reviews and comes with some seal bags: https://www.amazon.co.uk/gp/product/B07QRYY4CM/ref=ewc_pr_img_1?smid=A2GU3GFDAJITQ5&th=1

Is there anything else he would need to immediately get going with it? Apart from the actual meat of course, if I get him the sous vide, vacuum sealer, and bags?

Happy to spend around £150 on the sous vide itself. Any to keep an eye out for Black Friday sales?

Thanks!

I usually use : 1 T salt, 1 T garlic, 1.5 tsp pepper.

on tri-tip that is about 2-3 pounds.

I have a 2.77 pound chuck roast I'm getting ready to cook.