I am hosting a holiday party (12-14 ppl) and planning on sous viding two boneless rib roast (one 8lbs, one 6lbs) for the first time. I was looking to cook it with the following recipe and wanted some help confirming this looks right for a roast/ any tips.

• Season with salt and vacuum seal both roasts the night before.
• Sous vide at 132F for 8-10 hours, aiming for medium rare (in a large bin/tub)
• Egg wash and season (peppercorn, garlic powder, celery seed) after bath
• Cook in the oven at 500F for 15mins
• Rest for 15mins and serve.

I have thought about doing both roasts in the oven at the same time but unsure how to cook it right with two roast at different sizes. I have a Bluetooth thermometer that could help here as well.

Appreciate the advice!

I have four sirloin steaks to cook.

There is one rare, two medium rare and one medium.

Do I cook them individually and then sear them all together, or do I do a stage cook?

I have a commercial sous vide machine with the capacity to take four sirloin steaks all at the same time.

If i were to sousvide a protein in a marinate. Is it still necessary to marinate it overnight before cooking it? Or can I sous vide it straight away, cause it will be sitting in the marinate anyway?

https://sellout.woot.com/offers/instant-pot-accu-slim-sous-vide-cooker

I am too lazy to try to use it to smoke anything, as tending the fire box is pretty time consuming. I am guessing I could reach 700F+ fairly quickly with a bunch of fast burning kindling sticks in the fire box and all the vents wide open.

How well would it work for searing after sous vide?

I have a boneless half pork loin with an OK fat cap (on sale for $2.79 / lb - not a tenderloin) and would like to cut it up fairly thick, cook it sous vide, ending up fairly tender but not too pink. Seems like nobody but me wants to eat medium looking pork around here. Maybe some day down the road.

The entire cut will be cooked at the same time in separate bags. Some will be seared and served when it is done, some will be frozen in the bag in a non defrosting deep freeze and some kept in the fridge for a couple of days to be used for various other things.

Is there a time and temp recommendation to end up with the desired result and how thick should I cut it to get there?

Yep, followed a recipe of a leg for 4-24 hours at 132, and pulled out after 24! Lamb Pate, not nice! The leg was frozen prior to dropping in the bath.

Recipe bad?

Very familiar with both temps on smaller cuts but wondering about these for a buddies birthday. 2.5” thick each, 40oz. Open to tips and tricks…

I have 2 beautiful ribeyes that I am going to cook tonight. I won’t have time to brine or dry out in the fridge overnight. For medium rare, I usually cook to 130 then finish off on the cast iron with a butter baste. Recently my steaks have started to curl in the pan. Also, even though I hold them in the side to sear the fat, it’s still not getting crispy. What am I doing wrong?

Thank you!

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?

Just coming to the end of my cook for a 3.5 - 4" boneless rib roast.

Normally, I'd pan sear in screaming hot cast iron, but this is so much smaller, I worry that I won't be able to hit all sides equally and get a good crust.

Opinions on 550 oven instead?

Edit: Downvotes for a simple, short and sweet question. Nice.

I end up just using Montreal Steak Seasoning on my steaks and pork chops. I've got all sorts of seasonings in my pantry (like all the "Ah Shit" seasonings), but I always fall back to Montreal. I know it is just the basics, but I know that it works.

I'm sure I'm missing out on some nicer flavor profiles.

For the record, the steaks and chops are usually served without a gravy/sauce, after searing in cast iron pan with beef fat. I season before vacuum sealing, and don't season again (maybe a bit more salt after plating).

Is there any temperature that I could cook potatoes at for 6 or 10 hours where they would not overcook?

Left to right: Precision Cooker 2.0 (1000W), Precision Cooker 3.0 (1100W; 8L/min), Mini (850W; 6L/min)

Anova support told me that the mini is the replacement of the nano 3.0 (850W; 7L/ min) in the same tier.

Mini is a lot lighter but size is about the same. Cord lengths are all the same. The bottom part is not removable for ease of rinsing/cleaning like the precision cookers are. Never owned a nano but were the bottom of those not detachable as well? I feel like this may make me want to return it or sell it (got it during Black Friday sale).

Connectivity was easy on both the APC 3.0 and the Mini. The APC 2.0 was a nightmare to connect on a dual band router a few years ago when I got it but I tried again today and suddenly it worked and I was finally able to get a firmware update.

It turned out so good. I seared it on cast iron after, but I wish I could sear it over a charcoal grill!

I'm new to sous vide and wondering if it's a better choice for brisket than braising. I have braised them several times with great results. For those who have cooked it both ways, what is your preference?

I have a 4lb flat cut of grass-fed beef. After reading a bunch of recipes & mixed opinions, I was considering sous vide @ 155 degrees for 36 hours and then finishing in the oven at 300 degrees for 2 hours based on this recipe:
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

I recently received a Typhur Sous Vide Station. I decided to do a comparison with my legacy, Anova Precision Cooker.

First the Anova.  I filled my restaurant container with 12 liters of tap water. The temperature measured 67F. I set the temperature of the Anova unit to 130F and started a timer. It took 35 minutes for the water to come up to temperature. While I was heating the water I noted the wattage and current supplying the device. The wattage measured 991 watts with the current at 8.02 amps.

Now the Typhur. I filled the Typhur tank with 12 liters of tap water also measuring 67F. It should be noted that the Typhur tank is double walled adding air as an insulator. Had I wrapped the Anova with towels, it would have probably heated the water a little faster, but I like being able to see the food, at a glance. I set the temperature of the Typhur to 130F and started a timer. It took 17 minutes for the water to come up to temperature. Again, I monitored the wattage and current required to run the device. The wattage was 1802 watts, while the current was 14.76 amps. Obviously, the increased wattage is what attributed to the reduction in heat-up time.

A couple of things to note here. The Typhur unit is a robust device which has some significant weight to it. This device would best be placed on a permanent part of the counter, rather than brought from the cabinet with each use. Also, given that it draws close to 15 amps, it should be on a 20 amp circuit. Older homes with 15 amp circuits would easily blow the breaker each time. Lastly, I measured the temperature of the water when they were up to temperature. Both were within .4 degrees F of the target temperature.

My next, more important, test will be cooking. I plan on trying chicken breasts the first time around.

as the title says, my concern is that the meat will go bad for 48 hours at 63c :D
I am really not sure, maybe I am overthinking it :D

Will this work

It was a Thanksgiving gift from my daughter - A box from Snake River Farms.

2 Filets
4 Frenched Kurobuta Pork Chops
2 New York Strips

I usually cook extra for leftovers for my wife & I.

But I think I will be cooking these only 2 at a time - No leftovers with this stuff.

And I will be using the Snake River Farms Cook Guide for each of these cuts.
After all, they should know how best to cook their own products.

I have never had any Snake River Farms products before - so I am really looking forward to these in early December (after the Thanksgiving food goes down).

Will post pictures as I cook them.

I want to do a M/M_Rare chuck roast for the holidays. I'm picking this cut specifically to showcase the cooking technique. But the chuck cook is going to be anywhere from 24-36 hrs and I'm not hosting. Can I par cook , chill, and then cook some more for a few more hrs? Anyone ever try splitting the cook?