Howdy. I'm new to sous vide. I've been reading various articles relating to sous vide cooking. I've read that cooking meat while still frozen is no problem. What I am wondering, is the packaging that ribs come in (from Sam's Club) sufficient ? Or will I need to repack these seperately, pull a vacuum and reseal them ? I believe there are two racks in each package.

I go home for my lunch at 11:30 but don't eat dinner until 6ish. I would like to sous vide a steak and have it cook for 4 hours at 131 degrees. My sous vide machine can tell me the time it has cooked once the water reaches a specific temperature. Is there some reason I shouldn't do this? I can't seem to find much information beyond it being safe to put meat in before it reaches temperature.

New to chicken in the sous vide! Please hit me with your favorite recipes. Any cut is fine.

Some country style bone in Boston butt ribs are on sale and I want to Sous vide then make carnitas, but not sure if the bone in cut requires a different cook time or temperature.

For logistical reasons, I had to buy steaks yesterday to cook tomorrow. On one hand I thought it would make sense to bag them to keep the air away, but if I’m going to salt and pepper them in the bag, will the salt mess with the meat over the next 36 hours before they’re cooked?

Never seen anyone do it, i’m sure there’s a reason. For anyone who has done both with coarse pepper and without did you notice any difference in flavor?

I'm taking my partner camping for her birthday next weekend and I'm going to make a steakhouse style dinner for us. I'm thinking to SV the steaks to medium rare beforehand, throw them in the cooler for the drive, and sear them over a hot fire at camp. Can anyone think of an issue with this? I know they'd be a bit cool on the inside but the sear should heat them up well enough before we eat.

Do you usually just throw out the juices or make something out of it? Personally I've always just thrown it away but I'd love to start using it to not let it go to waste. I think i've heard people using sous vide chicken juices in their rice water and steak juices to make a pan sauce.
But I'd like to hear from you guys, any experience in this area?

If we want a medium rare steak we do 135f for 1-3 hours.

Why don't we cook say ribs to fall of the bone at 205f, once the membrane is penetrated?

l've read 150-175 is the temp for fall off the bone ribs, depending on time.

This has throw me a bit.

DISCLAIMER: On a second read, I realize this post sounds a lot snarkier and mean-spirited than I meant it to. It's not meant to be an angry rant, so please read it with a Seinfeld stand-up or Peter Griffin "You know what grinds my gears?" voice.

I like the idea of putting food in a slow-cooker, letting it do its thing for a few hours, and opening it up and eating what it cooked. Shove some meat and some veggies and some seasoning into a pot and wait until a not-super-yummy-but-serviceable meal comes out.

The problem is, it ALWAYS smells better than it tastes. All the flavor winds up in the water/stock instead of in the food. "Ah!" says I, "but what if we just put the food in a bag first. Reduce the quantity of water mixing with the flavors and we'll be much better off! I'm sure you need to make some adjustments to timing because the bag isn't going to conduct heat well and the meat needs to excrete its juice before the temperature in the bag becomes normalized, but I'm sure either Google or Reddit can sort me out!"

Neither Google nor Reddit can sort me out.

If you go onto r/slowcooking and search about slow-cooking a slow-cooker recipe that's been vacuum-bagged first, the answer is "Um, actually what you are talking about is called 'sous vide.' You're going to want to go talk to the r/sousvide people."

If you come here and search about slow-cooking a mixed-item meal that been vacuum-bagged first, y'all put on the thick, black-rim glasses and go "ECKTUALLY, if you want meat that has a painstakingly optimized cook to the platonic ideal of meat doneness, you need to cook it at 54.4°C for 330 minutes, but if you want the same for vegetable you need 74.9°C for at least 240 minutes so I just think you should cook the meat and veggies separately."

Like, friends, I understand you CAN control your temperatures and circulate water to 0.1°C accuracy, but that doesn't mean you HAVE to. I don't want a chef's-kiss dish at no effort, I want my next-to-zero-effort meal to taste slightly better. Also, it misses part of the point, that cooking the veggies with the meat is supposed to impart meat flavor into the veggies.

All that being said, here is what I THINK should work:

1. Do the prep for a slow-cooker meal
2. Put ingredients--including veggies and sauces--in a bag and seal. Maybe add an ice cube or a small (<1 tsp) bit of (unrendered? frozen?) fat in there to promote everything getting up to temp quicker since it's in a bag
3. Cook bag in water like it's a slow cooker meal. (Maybe?) set it to either "low" or "high" depending on how you're feeling. (Maybe?) add a couple hours for the food in the bag to conduct heat through it.
4. When the cooking is done, scoop all the stuff out of the bag, leaving the liquid in there.
5. (Optional) You conveniently have all your drippings in a plastic bag, so you can use the plastic-bag-fat-separator trick to separate to fat from the juices and use your fat and juices to (choose from the options below):
   • Make a roux
   • Make gravy
   • Make sauce
   • Make soup base
6. (Optional) Make some rice, noodles, processed potatoes, or broth, stir in your cooked food for a low effort imitation stew/stroganoff/jambalaya/"skillet" meal.

Step 5 is optional, but ensures everything that goes into the bag goes into your food--no more left-behind flavors. Step 6 is also optional, but gives you some needed bulk.

The above is basically a "no-dish" meal until you get to step 5--the slow cooker only has water in it. Just dry it off and put it back on the shelf. All of the parenthetical maybes are things I was hoping to Google around and find people's experience with, but IT DOESN'T EXIST.

There's no way my mediocre-cook-on-a-good-day self thought of cooking this way, and a million other people aren't already doing it for no good reason. One of two things is happening here.

Option 1: I'm trying to do something that falls outside of the norms of established communities dedicated to cooking meat in water. The slow-cookers say "you're doing sous vide so go pound sand." The sous-vide-ers have dedicated considerable effort to refining technology in order to very precisely and meticulously cook food to a perfect doneness, and aren't particularly interested in mixing their bags. Slow cooking in a bag sits in a no-mans land between the two communities.

Option 2 (more likely): My idea is so blindingly, obviously dumb that nobody else bothered to bring it up.

WHICH IS IT, r/SOUSVIDE?

I’m an international student in Canada. I recently bought a 120v ANOVA PC 3.0 to Vietnam. (I’ve been used to dual voltage devices)

Since I’ll be staying in Vietnam for 3 months, I don’t think I could return the devices.

Idk if I should purchase a transformer for it. A domestically made transformer (5000w, Input 90-250v/output 110-120v at 49-62Hz) costs about $150. Are there any further implications to use such transformer for a SV machine?

Thinking sousvide "steaks" then onto the table-side grill/rotisserie. But no idea how long to sousvide or if the combination of sousvide + grill will be a disaster.

What's the most unusual thing you've cooked via sous vide that turned out well? Looking for fun suggestions. Thanks!

Would this work for sour vide?

Has anyone used bbq phosphates on their steaks before sealing and bathing?

I kinda already asked the question but didn’t get an answer so I’ll try to reword. Does anyone smoke before AND after sous vide? The reason I want to do this is because the smoke flavor will be trapped in with the raw meat while sous vide, and then smoking after will refresh the bark. If I were to do both, would I be able to freeze the left overs and reheat later? Since I will have to put it in an ice bath before the second smoke, I’d technically be reheating twice if I freeze the leftovers

We have been impressed by what we’ve read on the system and bought it. Initially we’ve wondered about buying our meat sealing and freezing to cook later. But wonder if we should be batch cooking and freezing to reduce prep time on the day of eating.

Is this a good use and if so how would you cook/reheat the frozen cooked meats?

Hello there!

I recently took over my family restaurant (Greek food in Greece BTW) and we started using vacuum sealers, but not a sous vide machine yet.

On our opening night 2 days ago, we were overeager and cooked larger amounts from each dish. Last night, we portioned all dishes, vacuum sealed them and put them back into the fridge.

My question is, how do we reheat the portions? We're talking about dishes such as beef stew with pearl onions, pork stew, long meatballs cooked in tomato sauce etc.

The other question I have is whether we can store the food in the freezer and then reheat it prior to serving. In both cases, our misgivings regard whether the food and its taste will spoil from all the freezing and reheating.

Thank you all in advance!

Vanilla milk infusion and pasteurized eggs

I'm going to pre-make a few things for a big family vacation and I'd love some advice.

1. I'm making the Sous Vide BBQ pulled pork from Serious Eats. For the sake of ease, I'm thinking I'll do the full cook at home and then shred and vacuum seal with a little sauce, reheating in the sous vide for big dinner. Any reason I shouldn't pre-shred?

2. I'd like to make the Classic Chicken Salad from Serious Eats and make the chicken in advance. Has anyone made this? I'm wondering if there is a downside to making the chicken 3 days in advance and storing chilled in the bags, then cubing for sandwiches and adding the mayo blend the day of. Alternately, doing the cook process, deboning and cubing and then vacuum sealing. Kenji made no mention of doing an advance cook on this recipe.

3. Has anyone reheated frozen taco meat in the sous vide? Recommend or nah? I'm truly trying to prepare as much as possible to make it as easy as possible to feed 20 people on vacation, while trying to be on vacation myself!

Hey guys. My bag keeps getting air in it once submerged for a few hours. They then float.

Anova pro sealer We Vac bags 2 double seals.

Any idea?

My current vacuum sealer needs to be replaced and I want to get a Vacmaster VP215 to replace it. But I don't really have room in my kitchen for a cart to hold it, and although I'd like to store it on my countertop like my current sealer (VP112), I don't have enough clearance for the VP215's taller profile with the lid raised.

I'm pretty handy and would love to make some kind of sliding platform on my countertop to pull it out so I could raise the lid when needed. But not sure exactly how to do it. Have any of you with a tall, heavy vacuum sealer figured out a clever way to fit it into your kitchen?