Help, Christmas is next week and my boyfriend wants a sous vide machine like he sees on YouTube. Most of those are commercial ones and I dont want to spend more than like $250 on a machine. Any suggestions for a first time buyer?

Made some pulled pork yesterday. How to reheat leftovers? Preheat broiler/airfryer? Sous vide 130f for 30mins? Lay on a baking sheet and wrap with foil and gently reheat in the oven? Low power microwave? I think I came up something better. Put your pan on burner while you're taking stuff out of the fridge. Put food in cast iron on low heat and torch it. If you want more char flip it and continue torching. Fast ✅ charred ✅ stays warm in the pan while you're eating ✅ fast cleanup when you're done ✅ your family thinks you've lost your mind ✅

Is there a way to calibrate the Anova Precision cooker. I feel that my steaks are always a little under cooked and I need to add a degree or two to most recipe.

What’s a good unit and do any of them come in a kit with the container? Just looking for suggestions so we start with a good unit. I’m on the Carnivore diet because of autoimmune issues so I eat lots of meat! Sous Vide looks like a good way to simplify my life.

Was gifted a 7lb prime rib from a restaurant owner buddy. He received it Friday and split it up today seasoned with salt and pepper and double vacuum sealed. Will it last as is in the fridge till Monday next week or should I freeze?

Hey all,

I just bought some pork shoulder roasts.

I'd like give them a greek marinade and then sous vide them.

My idea is for them to be cooked at a temp and time that they will pull apart into bigger chunks that I can then either pan fry or broil so I can use them in a souvlaki sandwich.

What kind of temp and duration do you think I can use?

Any help or pics would be appreciated

Got a pack of two at Costco, planning on cooking one next week. Wondering how best to cook it. I see sous vide then sear. Others say sous vide, then cut into steaks and then sear. I’m wondering what’s best? Also my family is a bit hard, some of us like it medium and others want basically no pink. (I promise you all I’ll keep it pink, we can put theirs on the grill longer)

I know Anova allows half degree increments on the Nano. I just got an Inkbird ISV-300W which only allows 1 degree Fahrenheit increment changes. Does it matter?

Looking to sous vide a three bone, anyone have a good recipe? What’s a good range for cooking time. It’s about 5lb.

So early last week I received a seemingly random message here on Reddit from someone saying they’ve seen me posting on r/sousvide. They said they were from Typhur, which is a company I had never heard of before that moment, and they were wondering if I would be willing to review the Typhur Sous Vide Station in exchange for them sending me one for free. They wanted me to make three posts outlining how I used the machine, and they had to be at least 300 words. I was assuming this was not real, but the only personal information this person requested was my name and home address, so I figured “what the heck?”

Sure enough, the next day I was sent a FedEx tracking number and verified there was definitely a package coming to my house. At that point, I decided to look into the equipment I was told was coming my way – I was absolutely blown away! I have a circulator that doesn’t even have a brand listed on it that I think my sister got for $40 about 10 years ago that I’ve been using. It has worked just fine, but what I was seeing online had me drooling. I couldn’t wait to get it! I had visions of all the things I wanted to try making in it – specifically a brisket.

So last Friday the FedEx truck pulls up and delivers a HUGE box that I am very excited to open. I was like a little kid on Christmas opening all these things, and my initial thought when I got it out of the box – “Wow, this tank is REALLY SMALL!” There would be no brisket going in. There would be no large cooks at all with this. The tank I have already is not very big, but is probably 1.5 times the size of this… But with my current circulator I can and have just attached it to a medium-sized cooler for larger cooks. I’ve done a 20+ pound turkey all at once. I’ve done 7 racks of ribs all at once. I’ve done two dozen 16+ ounce New York Strip steaks all at once. None of that can be done with this system, which I found very disheartening. For the price of this system (regularly $1200, currently on sale for $600), I would expect that I could vacuum seal an entire pig and drop it into the tank. And unlike my current circulator, I can’t just move this to a cooler and start using that as the tank – the connection between the tank and the circulator on the Typhur system is proprietary and one doesn’t work without the other. Even if they sold larger tanks as an add-on, it would go a long way to fix this issue. While I find that disheartening, admittedly most of my cooks are small, so I’m still very interested in this unit.

I got the machine put together and powered it on. I really liked the touchscreen. It connected easily to my Wi-Fi, it prompted me to download the app on my phone, and then I was able to start searching through recipes. The first thing I made was eggnog based on the recipe on the touchscreen. I mentioned it in the write-up I made for it, but the recipe was messed up when it came to the step-by-step directions. It was correct initially, and correct on the phone app, but when I went step-by-step through the app, the measurements for the ingredients were all one line off, so the measurement for each ingredient was actually the measurement for the ingredient one below. As a result, I ended up making my eggnog with twice as much vanilla as the recipe called for (I doubled the recipe, so I initially put in four times the vanilla). I did two other recipes and only saw this once. I’m still not sure if the system glitched or if the recipe is just marked wrong in the step-by-step instructions. In the end, I liked the touch screen, and I liked the step-by-step instructions. I said in my initial write-up that it was dumbed down enough that my 10 year-old son could jump in, with no instruction from me, and make a really great meal just by following the prompts.

The second and third things I made were chicken breast and asparagus. For both of these I utilized the bagging system. The bagging system is very convenient! Just grab a bag, stuff the food in, grab the vacuum sealer that is attached via magnet to the circulator, and seal the bag. I have a full vacuum sealing system in my basement, and any time I need to vacuum seal something, I have to drag the entire thing up from the basement to use it for 2 minutes, and then bring it back down – so this is much more convenient. That said, the bags are expensive. According to the Typhur website, you can buy a box of bags for $54. Assuming it’s the same box that comes in the initial package, that’s 40 bags. So $1.35 per bag. For this food I used four bags, or $5.40. I wanted to see if I could clean the bags out and reuse them – this would be a selling point for me! I initially just tried washing them when I handwashed the dishes. They still smelled of chicken, asparagus and (more importantly) garlic. I then tried soaking them in Dawn dish soap for a few hours. No change. I then tried soaking them in vinegar for an hour – now they smell like chicken, asparagus, garlic and vinegar. This was something else I found very disheartening. I like the convenience factor, but if the cost greatly outweighs the convenience, going downstairs to get my vacuum sealer doesn’t really seem like that much of an inconvenience by comparison. I can pretty much guarantee that I will never buy the bags at the current price, and once they run out, they’re gone.

With the asparagus I also got to use the weights to hold the food down. This is a great concept, but I think it needs work. When I attached the first clip, it just fell right off. I reattached it and it stayed on, and the second clip also stayed on with the first attempt. When I picked both bags up to put them into the circulator, the clips bumped together and both fell off again. I then attached one at a time, and dropped them into the water one at a time. They both stayed on for the duration in the water. When I lifted the bags out of the water, one of the clips came off again and ended up at the bottom of the water. This is another feature that I really want to like, but it just doesn’t seem to work. For the price someone is paying for this system, these clips should only come off when they are manually removed from the bag. That said, if these clips were sold separately, even with the hassle I had with them, I might still consider buying them. While they were a bit of a hassle, they did work in the moment that I needed them to work, and these aren’t something that would only need to be used with this particular system.

In the end, I really want to like this system – but I don’t. The price on this is 15 times what my existing system cost. For that price, it should offer me something drastically better, drastically different or drastically more convenient. This does not meet any of those expectations. From the perspective of doing a large cook, it’s actually worse, not better, and it’s less convenient than my $40 unit. Following the recipes on the touch screen is convenient, but the price to convenience ratio is trumped dramatically by the fact that I can pull the phone out of my pocket and follow recipes there. It does heat up much faster than mine, but for 15 times the price, I can wait five more minutes each time I cook something. If you are someone who lives alone, has a lot of disposable income, and only plans to ever cook for 1-2 people, I might see the allure of buying this system. But if I’ve got $600 to focus on sous vide, I’m spending $200 on Anova equipment and buying $400 worth of meat.

It seems in theory this would be great but I’m not sure

I started with 3 racks of spare ribs from Costco. I removed silverskin and cut them all into half-racks so they could fit in my container.

I salted them all with kosher and lightly covered with plastic wrap for an overnight "dry brine" to add deeper flavor.

Next day I seasoned them with pepper and garlic and put them on the smoker with a smoke tube filled with pellets. It's winter here, so I had no concern of the "danger zone". I normally wouldn't use a smoke tube, but I didn't want to cook them before sous vide, so this was my "cold smoke".

My smoke tube runs about 6 hours. Afterwards I removed them and sealed them in my vacuum bags. I put 2 halves (a full rack) per bag. I set the sous vide to 160 and let them go 7.5 hours. This was the fullest I've ever had it.

I then removed them and put them in an ice bath and then to fridge. This stops the cooking and prevents the danger zone, as I wasn't ready to cook them yet (this was around 1pm, dinner wasn't until 630). I also used this as a test to see if I could do this method for parties and larger groups of people (cool and reheat).

Lastly, I put them back in sous vide an hour before dinner to warm up, then seared over grill with my sauce.

End result: very good. I've been smoking ribs for many years and these came very very close to traditional.

Was it easier? Yes and no. I don't use a pellet grill. I use wood splits or charcoal/wood mix, depending on which cooker I use. So with this method, there is perfect temp control, which is easier. But it didn't really take any less time, as I can smoke amazing ribs traditionally in 6 hours.

Flavor? Very comparable to traditional. Good smoke flavor. Pull of the bone.

Would I do it again? Yes! Absolutely.

Pictured is before and after the sear.

I'm about to sous vide 5 whole chicken legs and I'm wondering what temp and time yields juicy and near fall of the bone meat?

So I started sous vide too early on a rib roast and if I continue with cook it will be in bath for 18+ hours at 132 degrees. Can I take it out after 8 hours, refrigerate and then put back in sous vide for a few hours prior to searing? Thanks.

Alright guys sorry it’s been a bit since my first post
https://www.reddit.com/r/sousvide/comments/1gxkfb0/sous_vide_a_whole_turkey_roulade/
I wanted to follow up with my results. I asked previously if anyone had rolled an entire deboned turkey (not just dark or light meat) into a roulade and cooked it sous vide. A lot of people did the dark meat and breast separate but not really any reports of cooking the whole thing as one so I figured I would give it a shot. Here are my process and end results:

So I started with a 13lb bird fully defrosted and dried it off as best as I could. I started by following the back down as tight as I could to the bone and slowly worked my way across behind the breast until it was pretty much free. I went ahead and repeated the process from the other side to free the rest of the meat from the carcass. I ended up cutting the skin between the breast in the end anyway but wanted to challenge myself to clean it off the carcass while leaving it intact.

https://preview.redd.it/thck6047bc7e1.jpg?width=3024&format=pjpg&auto=webp&s=af71a9519e578b33c9481e4c1bebc79c4a538a0e

After it was all free I removed the wings, trying to save as much skin as i could. I then started to debone the legs which is by far the most annoying part. The bones were pretty straightforward cutting around and scraping them free. What really was a pain was pulling all the small feather bones/ tendons from the leg portion which was quite tedious. I wish I had some better pics of this but I was covered in turkey and turkey juice. I managed to find the most success putting a fork on either side of the tendons and grabbing them with a dry paper towel and kinda wiggling them out.

https://preview.redd.it/c4kayosmbc7e1.jpg?width=3024&format=pjpg&auto=webp&s=a88955f4be7176bb2630a6f9b6b5e8915c3a9d28

Once I had a completely boneless loosey goose turkey I set About trying to make it as uniform in thickness as I could. I removed the tenders and placed them into the gap between the leg and breast portion to even it out as well as butterflying the breast a bit so they were pretty flat at least as well as I could without pounding them. I seasoned them well on the meat side with my fav thanksgiving seasoning which includes salt, brown sugar, thyme, rosemary, sage, garlic powder, smoked paprika and a bit of MSG. I tried not to get any seasoning on the skin because it has a tendency to make weird splotches and make the skin a bit gummy.

At this point I was kind of at a crossroads as far as deciding how I wanted to roll up the turkey for which I was having a toss up between doing in a more traditional fashion by rolling up the sides as tight as possible by hand and trussing it at intervals down the whole roulade or rolling in super tight in a bunch of plastic wrap and torquing it into as neat a package as possible. After a little debate I finally settled on the latter thinking it would probably lead to a more uniform if not a little strange end result. I laid out a bunch of layers of overlapping plastic wrap (I have one of the commercial sized 12” rolls which makes it so much easier) and laid both sides on it with the dark meat overlapping the light meat in either side to ensure a more even cook. I pulled and rolled it up as best as I could, torqueing it tighter by turning the ends in opposite directions. Kinda reminded me of making a foie gras torchon or something.

After I got it rolled up as tight as possible I tied each end off with twine to keep it from coming loose. I put it into one of my biggest vacuum bags and sealed it up. I decided to let it rest overnight to let the seasoning penetrate it a bit.

https://preview.redd.it/x61fwizsbc7e1.jpg?width=3024&format=pjpg&auto=webp&s=673f869f65dfe0c1bf0f5c9ca6c78fefa217a977

https://preview.redd.it/wss1qizsbc7e1.jpg?width=3024&format=pjpg&auto=webp&s=c6cd4e81c06b12bf09914aadc161e4f76ac08a84

https://preview.redd.it/ydsrnkzsbc7e1.jpg?width=4284&format=pjpg&auto=webp&s=17224b0f5d293eec13015de24eb21a55e47259a8

Cleaning the turkey in such a way left me with plenty of bones to make stock with so after I cleaned up the mess I made Frankensteining my turkey I went ahead and got started on that. I roasted all the bones including the giblets and neck hard at 450 degrees until they were nice and golden on all sides. I threw them into a pot and covered completely with cold water. I also deglazed my roasting pan with a bit of hot water and made sure to scrape up all the fond and get that in the pot as well. I tossed in some onions, celery and carrots as well as a few springs of fresh thyme, rosemary, sage and a couple of halved heads of garlic and a small handful of peppercorns. I brought the whole thing to a super gentle simmer and let it go with bubbles barely breaching the surface overnight.

The next morning my stock had reduced by a little but less than half and my house was filled with an incredible aroma of roasted poultry. I strained my stock into a separate pot and brought it to a boil and continued to reduce that by about half as well. At this point I had a super rich stock that had a ton of gelatin in it from cooking those bones for so long so I strained it again into some quart containers and set them outside in the snow to cool down quickly as possible. As you can see in the photo my stock was super full of gelatin and had a great sticky mouthfeel that I really love in a sauce. When it was cold it was like a firm jello.

https://preview.redd.it/30lzjkz2cc7e1.jpg?width=3024&format=pjpg&auto=webp&s=a2a7f6c0dcf01537d59e5a63297933a38f3e192d

https://preview.redd.it/31qd1kz2cc7e1.jpg?width=3024&format=pjpg&auto=webp&s=aa8acd484f162a994201d8865be2d5de00bd6c94

https://preview.redd.it/kwad9mz2cc7e1.jpg?width=4284&format=pjpg&auto=webp&s=e9f442c4630b8e367f826ab68991a4009899e1d7

https://preview.redd.it/np4zd98pec7e1.jpg?width=1206&format=pjpg&auto=webp&s=101ae42b01338de86e9234197d699622c80d9763

That afternoon it was finally time to get the bird into the bath and after a lot of research and a fair bit of guessing I had decide to go with a temp of 150 for a 14 hr cook so I set my joule in the only container I had big enough which was a cooler 😂 I threw the turkey in as it came up to temp and weighed it down with a couple plates before calling it a night.

https://preview.redd.it/m8fdg257cc7e1.jpg?width=4284&format=pjpg&auto=webp&s=228ac8f6b9da6b6c891515ed9a099e94a8becc5e

The next day I had a bit of a late start and I didn’t wake up until I had gone past my timer by an hour (which was at 6am so I kinda set myself up for that one) so the total cook was actually about 15 hours. I took it out and threw it in an ice bath and then back out into the snow for a little extra help with the cooling.

That night about an hour or so before I my wife got home from work I started the sous vide back up at 140 this time and put the roulade back in to bring it back up to an even temp. After it was good and warm I finally took it out of the bath and removed it from the bag. I made a couple mistakes here the first of which was dumping the bag juices into a pot to use as part of my sauce which was a major mess up because it ended up making the whole sauce far too salty. After patting it dry I made another mistake which was attempting to truss it which wasn’t really needed at all and almost split my whole abomination in two so I quickly abandoned that idea. I brushed the whole thing liberally with reserved fat I had skimmed from my stock and roasted it in a 475 degree oven checking it frequently until it was nice and roasty toasty all around. I did have to resort to using the broiler a bit at the end and really keeping an eye on it to get it to the final crisp that I wanted.

https://preview.redd.it/7uhrhsxbcc7e1.jpg?width=3024&format=pjpg&auto=webp&s=30e75a4dd1c8e480032ad59920fbb576cb36ffcc

https://preview.redd.it/jbmdo8ybcc7e1.jpg?width=3024&format=pjpg&auto=webp&s=affa74162ed2f28ef5aecdb121c1ff8985f4e7f6

https://preview.redd.it/0cela3ybcc7e1.jpg?width=4284&format=pjpg&auto=webp&s=c1b837b82b3e5d7c266ece68a09317bbb2309e8b

https://preview.redd.it/w2nleaybcc7e1.jpg?width=3024&format=pjpg&auto=webp&s=f317fa69e0934f3fc58ee2f95ec922068d5ca0b6

For the sauce I took the aforementioned bag juices and reduced them down with some garlic until they were starting to color a bit. I deglazed the pan with white wine and cooked that down until it was mostly reduced as well and then added my super rich stock. I cooked that down until it was a nice texture and off the heat stirred in a couple pats of butter just to finish it off.

Finally at long last it was time to cut into the beast revealing a super juicy interior. The skin was pretty well crisped and the light and darken meat both had a pretty pleasant texture and both were very well seasoned all the way through. I think maybe the light meat could have been cooked for less time for a better texture.

I served it simply over some rice pilaf with a coating of the sauce.

https://preview.redd.it/uhyz4rqpcc7e1.jpg?width=3024&format=pjpg&auto=webp&s=30393831c0a861899c784103054cdbbf608ba943

https://preview.redd.it/cbn4drqpcc7e1.jpg?width=3024&format=pjpg&auto=webp&s=23d4ec8a855d1638c6b76f2fbffb2a552c059ccd

Overall I’d say it was generally a success but there are some things I’d probably do differently.

- try 2% by weight standard brine to ensure more even result on the meat. There were parts more seasoned and less seasoned throughout and more importantly to prevent over seasoning.

- definitely don’t add sous vide bag juice to the sauce because even though I hadn’t salted any other component of the sauce it was far too salty.

- experiment with less time overall to achieve a more uniform texture

- I would like to try to make the skin even more crispy, maybe after sous vide the first time take it out and let it air dry uncovered in the fridge possibly even with a little baking soda on the skin to lower the ph and dry out even more

Also sorry for the wall of text but I wanted to cover the whole process as well as I could

Anyway it was a fun experiment and I thought you guys might appreciate hearing how it went. Let me know if you have any questions or suggestions for how to make it even better next time!

TL;DR:

Turkey minus bones -> Turkey log -> 150 for 15hrs -> crisp in oven = weird but yum

Hi, we are avid sous vide lovers and to date have used it for steaks, chops, the occasional chicken breast or turkey breast, some summer corn, and of course, reheating leftovers or thanksgiving sides. I'd like to try my hand at something with a long cook time, say 6-36 hours? What would you recommend trying first? We have a little cooler with a hole cut in the lid so it will retain water temperature without evaporating so good there. Thanks for your suggestions and knowledge!

I need your guidance on cooking ribeye steaks sous vide.

I’ll be cooking steaks for 6 people and each person has their own preference for their steak cook. 2 people want their steaks well done, 1 person wants medium and 3 people want medium rare. Please help me on how to cook the steaks on 3 different doneness. Can I sous vide the steak a day ahead? Can I seal the steak in a separate bag for each temperature? I appreciate all your help on this. Thanks in advance.

I’ve never actually cooked food in bulk to freeze for future meals using my sous vide.

Anyone have any advice on what ingredients/herbs/spices to avoid cooking with before freezing or are basically all the recipes fair game?

Looking to do 15-30lbs so any fan favorite recipes would also be appreciated.

I tried tempering chocolate for the first time in the sous vide and I'm never going back to the traditional method. I followed the Serious Eats method, except I squeezed/mixed the bag every minute throughout the process. Maybe that's overkill, but it was easy and my chocolate was perfectly tempered. I used it on Millionaire Bars.

Brisket is in its last 40 minutes of its 36hr @155F/68C which King KLA says is ideal. Just gave it a feel and boy is it feeling tough, very tough.

I am in apartment living and will need to skip the finishing in-smoker step and therefore will opt for the oven finish. King Kenji says Place brisket on a wire rack set, Roast until a deep, dark bark has formed, about 2 hours at 300F/150C.

Is it during Oven time that the connective tissues break down? Will it be then that said brisket will become tender? Or should I give it a longer bath?

https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

A famous belgian dish is it's beef stew. I made it countless times and have to say it is prettig good. Now i want to perfect it in a sous vide way, so i can make a batch and freeze some of it for later. I want to put all the ingredients in the bag and go. Any tips or tricks? The stew normally contains: Beef cuts 1*1" Unions Bread with mustard Herbs Beer Butter Flower for consistency

I now have a bag with the ingredients in the water without the beer and the flower so I can adjust for consistency in the next try. After 4h at 70°c (158F) the meat was almost soft enough but the union was almost raw. Now I'm adding 4h at 80°C (176F) to see the result. We'll see in the morning! Foto's will come tomorrow!

Stats are in the title. Here's my thought trail so far:

- Dry salt brine for 24hrs

- 137F for 10-12 hours ... is that enough time? is there a point where it might become too mushy? Should I go lower with the temp since I'll be finishing in the oven? 137 has been a good sweet spot for me especially with the way the fat renders.

- Ice bath, pat dry, then into the oven ... 500 or 550? 10-15 minutes or so? cover with some sort of herb butter before throwing it into the oven?

- Easy au jus recipe?

- Where am I going to F this up?

Yes I do have a bucket big enough to actually cook it

Yes I can follow up with pictures after Christmas

Thank you!