If most people want medium rare prime rib and there's 1 person that preference medium what temp do I set the sous vide on and for how long?

Hey guys i am new to sous vide and cooked my chicken breast at 145 for about 1.5 hours and then for about another 15 minutes on 150F. The chicken was very rubbery and it did not taste like it was cooked all the way. It was not pink or anything in the middle. My questions is this - is this normal for sous vide chicken or should i have cooked it longer? I want to avoid salmonella at all costs

Its currently at 50% price around 100$
Is it any good?

Does anyone have a recommendation for a sous vide machine between $50-$70? This is my first time buying so I don't want to spend too much money.

Has anyone experienced the precision cooker temperature being off by 10 degrees? I just did a 36 hour cook of a Chuck roast at 136. It came out tough and I was baffled so I took the temp of the water and it showed 126…

Not thrilled about that since it’s in the danger zone. It did have a very slight gamey smell and tasted fine. Also no gas in the bag so I think we are good but I’m very annoyed.

Hello have a big meal for a celebration . My uncle has always done steaks this way and I want to do it for a group of 16 , I have no equipment but and going to the experts to ask for advice . Curious if I can do this w 1 device only or if I will need 2 and 2 separate containers . Also any other tips would be appreciated .

I've been using a sous-vide for NY steaks for a while (135, 2-3 hours), and it's perfect.

But maybe too perfect... I wonder what will happen if I set it to 132 for 2-3 hours and then sear it for longer (to create the "imperfection").

Any thoughts before I ruin a perfectly good steak? :)

I discovered sousvide lately and wanted to give it a shot Im looking on amazon for a model up to 70$ish, i got confused from all the different brands and models, what would be a good starter? What features are necessary and what is just a gimmick (for example - wifi connection) What would you recommend me to get?

We have an extended family gathering a week from now and I'm thinking of SVing this roast this weekend and finishing it off the day of the feast. Normally I would season beforehand but I'm tempted to do SV in original vacuum sealed bag since my FoodSaver (and plastic rolls) are too small.

Is that OK and, if so, please provide temps/time and suggestions on the final roast. Thanks!

So I asked for a sous vide cooker for my birthday and gave a link from a review page for an Anova off of Amazon. Is there any major difference between the standard versions? (1.0, 2.0, 3.0) Also, does anyone know which version the (RED) sponsored one is? (Mainly so I know I got what I paid for and no less.) Or can I just keep trying the different version options in the app to figure out which it is?

I contacted customer service and they responded

"Our plastic film is safe for cooking sous vide."

Go for it.

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I wonder how well this would work https://www.amazon.com/Electric-Mason-Vacuum-Sealer-Regular/dp/B0BDDX27WT?th=1

Just finished my first sous vide pork loin. Unlike steak, I prefer my pork borderline well-done. Cooked this at 145⁰ then torched it. Turned out amazingly juicy. Used the juice for gravy.

One of the things I don’t think I’ve seen on here. I have always made sweet corn on the grill which turns out really good but inconsistent. 30 mins and turning every 5 min. Sometimes it’s cooked perfect and sometimes it’s a little overdone.

That is until I found we can sous vide them. 180 degrees for about 30-35 min. Has to be the best sweet corn I’ve made, the perfect crunch and doneness. Highly recommend if you struggled like I did.