Took the advice of many people on here as to how to do larger sous vide cooks. I coincidentally needed a big cooler anyway - so I got a 52 l rctic cooler.

Anyway, I’m realizing that sides of the cooler are too thick to clamp the Anova anywhere. I was wondering if anyone had found a solution for this? Maybe a clamp with more space (searched amazon but couldn’t find anything), or some other method to keep it solidly in place.

I’d like to keep the cooler rather than send it back and I have to imagine someone else has solved this already.

Filet @ 132f for 2 hours, 5-10min ice bath, seared on Blackstone.

Need to work on drying and getting a better crust, but the Mrs and I were blown away. One of the best steaks of my life.

Thanks to this sub for the direction.

I have a 4lb bone in fully grass fed prime rib. I really don’t want to overcook it, what temp for how long do you think for rare/medium rare?

Bought this as a ribeye and would typically do 137 but feel this probably the end of the ribeye and closer to a strip. Enough fat that you’d stick to 137? I’m thinking I drop to get it closer to medium rare.

I was reading serious eats site and it said veggies need to be at a minimum of 84 degrees otherwise they won't begin to break down. If I do carrots and broccoli for an 45 mins -1 hour what do I do with the chicken for that 1 hour? Shall I take it out of the back and let dry on a counter? Or shall I put it in the fridge out of the bag to air dry and then put it into the Air Fryer to crisp up again? I don't want to enter the "danger zone" with the chicken see

Yeah. I prefer 137F more.

Seasoning: salt and sansho pepper

Sear: With rice oil in cast iron

Anybody have a Gramercy sous vide cooker? I’ve had one for several years and the temp is about 13°f off (it reads hotter than it is). I have compared it against several temp probes. I found this out the first time my ribeye came out blue rare. I have to set my temperature to 146ish for a medium rare steak. I cannot find a manual or anything online for this. Does anyone know if there is a way to calibrate the temp?

Doing my first ever sous vide tonight (1-1/2" NY Strip Steak). I've seen posts where they say to use a clip to keep the bag in place. I vacuum sealed the steak. If the bag is against the side of the vessel, I feel the water won't really be able to do its thing on that side. Do I need to concern myself with that or is there an easy way to keep the bag off the side of the wall?

My local store sells this for only 32$/lb (70€/kg). It’s « only » A4, and it’s a shoulder. Shoulder is supposed to be tough but I hope 24hrs in my sous vide will fix that.

An A5 steak from that store would be 4x more expensive.

I use my sous vide primarily for pork and chicken. I’ve got this steak that I would like rare to med. rare and am a little nervous. Is this one of those “137” cuts or should I be going a little lower? It’s 1.5 lbs.

Hello, I recently bought my first sous vide cooker (Inkbird) and wondering if most here use actual vacuum sealing bags, or if regular zip locks with water displacement method is fine. Also wondering if there are any concerns with extended heating of certain types of plastics / microplastics concerns, or requirements for the types of plastics to use.

I was also planning to use this plastic tub from a salad spinner I have as my vessel. Not sure if any plastic concerns with this, or if I should use a metal or glass vessel.

If vacuum sealing is recommended, I'd appreciate any suggestions for equipment or bags. I saw some handheld / wand types on Youtube (Zwilling) that looked pretty functional and less cumbersome than the flat models. It looked as though some used reusable bags which may be useful or less wasteful.

Really appreciate any advise or general input. Thanks in advance for any help.

Recommended Time and Temp. The stake is about 1.5" thick.

Thanks in advance.

I have some mineral buildup on my sous vide from slightly hard water. Is there a good way to clean this off without damaging anything? Would vinegar mess with the temperature sensor?

I guess I was feeling lazy and just dumped the corned beef with spices into the bag. Didn't rinse.

It's not up to temp yet, is it enough of a big deal that I should pull it out, rinse, and restart?

Hello everybody,

I bought my first vacuum seal machine, upon recieving it I've noticed that it is a different model then what I originally intended (totally my fault).

My intended model had the option to use a tube to suck air out of different containers, which might come useful for conservation, but I wonder if it could be useful for sous vide cooking as well.

First thing that comes to mind is when I 'd need to cook some sort of liquid food, where putting it in a regular bag and maybe transferring afterwards would seem bothersome compared to cook in a jar after sucking the air out and using it to store and take the product out.

What are your experiences?

I want pulled pork, and Kenji suggests 145 as a low end. I did pork belly at a similar temp, and thought it was overcooked. What time and temp works for you?

I’d love to get real feedback from this community.

It refrigerates and cooks sous vide in one unit—so you can vacuum seal your food, refrigerate, and control your meal from your phone. It can refrigerate from room temp to under 40°F in less than an hour, then seamlessly start cooking when you want. No ice baths, no food safety concerns, just more flexibility.

Curious to hear your thoughts—does this solve any pain points for you, or is there something else you’d want improved? Open to all feedback!

Hi guys, sorry if out of topic, need help. So i'm trying to make pork tenderloin mosaic in sous vide but everytime after i finish the meat in the pan, the mosaic loses it's structure and it gets loose as it's not connected good enough. Is there a good, natural way of binding the meat to stay together in the high temperature enviroment? The google recommends me a transglutaminase powder, but it's not available in the stores where i live, or i don't know of a good provider. Thanks in advance

I made a recipe out of the Maydan cookbook (Amazon link: https://a.co/d/5pJtiA7), for Hummus with Meat, where you make a lamb shoulder with Syrian 7-spice, sous-vide-ed for 18 hours at 200F, then shred it, simmer with orange juice and harissa, then serve over hummus. Delicious stuff, wonderful flavor But the lamb seemed kinda over-done, kinda mushy. Fine in the larger dish with hummus, but I'd like to make just the lamb (a separate recipe in the book), so want to get the texture better.

Thoughts on how long to do ~4 lb lamb shoulder/leg and at what temperature? Bonus points if you've made the Syrian 7-spice Lamb out of the Maydan book.

Not much out there on these. Is there a way to cook them long enough to soften like octopus? Also squid🦑 will be nice to know about in sous vide. I understand there are concerns about bivalves in sous vide cooking but I don’t understand the particulars between a surf clam, a bay clam, abalone and a pelagic shellfish of similar texture aka squid (in terms of the science of the microbial danger). I would only be using freshly harvested from my backyard quite literally if that means anything.