Accidentally bought Cuisinart biodegradable bags. Has anyone used these to sous vide? Will they hold up?

Returning this and would like a real chamber sealer. What do you guys recommend? Really sick of this as I sous vide very often.

Never ever doubt that a turkey breast can be moist and delicious anymore! It came out so good the leftovers were still great today, 4 days later and such a great way to make ahead. Recipe: took two bone in turkey breasts around 3 pounds each (one was almost 4 pounds and one more like 2.4). Rubbed them with salt, brown sugar, dry sage and thyme. Left them to dry brine and air chill in fridge for 24 hours from Monday to Tuesday.

On Tuesday I made a herbed butter, salted butter, sage, rosemary, thyme all chopped, and rubbed each breast, added a tiny bit of cider vinegar and closed each bag. Then did one in the instant pot sous vide attachment and one with the innova both at 131 degrees for 24 hours. Then took them out and they went in the fridge.

Once I arrived to my destination on Thursday I took them out so they lost the fridge chill. Then hot oven for 35 mins and broiled for 4 until skin was crispy! That was all…..

I'm not thrilled with the sear I get from sous vide steaks. My best results are to reverse sear at 210F until internal temp of 135F, oil the steak with peanut oil, then sear in a ripping hot cast iron skillet. I did sous vide a steak after dry brining, then out of the bag and into the fridge overnight on a wire rack, then sear- not bad but not the best. What would you do?

Hey all,

My kiddo wants ribs for his Bday dinner and Fred Meyer had 2 for 1 racks so I’m making the spice rub right now for Friday night.

The question is how many racks can I sous vid at once in a 11 L container?

I have done 2 racks before at 155 degrees 24 hours and they are excellent. Can I do that with 5 racks?

View Poll

https://www.amazon.com/gp/product/B0CL1B153Z/ref=ox_sc_saved_title_4?smid=A3GH440E2AFGH4&psc=1

Left my baby back ribs going overnight. Unfortunately though they were covered the water dropped enough for the sous vide to turn off and the water was basically room temp.

They had been at 145 for about 12-14 hours by the time it cut off I would estimate. Then were sitting off for about 7 if I have to guess. Really would like to not toss these so am wondering if 12 hours at 145 would be enough to pasteurize them sufficiently as to where they’d be ok at room temp for 4 hours or so.

Used an old cutting board didn't have to cut up the lid. Works like a dream.

Anyone use a thermomix to sous vide? I just recently bought a vacuum sealer from Amazon Black Friday sales and I’m looking to sous vide with my thermomix TM6.

Just wondering if there’s anything I need to know when using the thermomix to sous vide?

4 hrs @ 185f. No hole in bag

Added this Weston Pro 3000 to my kitchen. It has replaced my broken Foodsaver. I also have an Avid Armor USV32 Chamber Sealer that I use regularly.

https://preview.redd.it/yqk1ellkm44e1.png?width=1311&format=png&auto=webp&s=8922a2a8bba6f595f0bd7392cad411a5b58b2b5b

After a few years of lurking about the notion of Immersion Circulator cooking, I pulled the trigger on a Black Friday deal on Amazon. I already signed up for ChefSteps after seeing some posts about it. Any other 'must haves' and suggestions I should look at? Predominately a family that needs to watch their salt intake and no pepper(s).

I put a pound of button mushrooms in a bag. I put in 2 sticks of butter and 1 package of dry ranch dressing mix. Vac sealed this. Had to really hit the vac hard to get all the air out of the mushrooms. The shrooms and the butter compacted heavily in the bag. I put this in the bath along with the rump roast I was cooking. Both the meat and the shrooms were cooked at 135 for 24 hours. They are pretty darn good. The smaller shrooms in the bag were to far done and kind of mushy. The medium sized shrooms were perfect. Really tasty. I have cooked shrooms like this previously in a crock pot so that is where I got the idea from. I wouldn't say they benefited at all from sous vide. But it was nice to have a little side dish to go with the meat. If i was to do this again, I would try to get shrooms that are similar in size.

I had it in storage for a few days and when I tried to cook some pork chops with it, it just won't turn on. Just to be clear the outlet works amd i even tested it on multiple outlets

And everything i plug it in or put it gives a quiet audible click

I put together my setup today and about half an hour into my cook I noticed my circulator had somehow switched itself to Celsius instead of Fahrenheit even though I’ve never manually done that and nobody else in the house touches it, so I switch it back to F.

It’s currently stuck at reading the current water temp as 180F even though the temp was around 70F confirmed with a probe thermometer. I tried running it in cold water for a while hoping the change in temp would sort it out but nothing. Switching back and forth from F to C and unplugging it, letting it rest out of the water for 10 mins, and plugging it back in also did nothing.

All the troubleshooting I’ve found online is for newer models and tells me to reset it by holding the wifi button, which mine does not have.

Can I fix this by resetting it, and if so how? I’m going to do my duck legs another way but I was really excited for this confit.

I keep seeing people carrying about sous vide resulting in the ingestion of microplastic. Is this really a serious concern?

I've picked up an entire cut of entrecote at sale at the frozen aisle called "Cube roll / file de costela". I've let it defrost, cut into 2" steaks and vaccum sealed and frozen all of them. One I put in sous vide for 2h at 135f. It came out REALLY tough. So I let it sit there for 24h and it was tough as a shoe.

Now this happened to me when I tried to sous vide shanks at 135f. Bumping to 155f made them tender and flavorful. But shouldn't eye of round be tender cooked on a stove top (which i've also tried for a few minutes and it was tough as hell)?

I wonder if the cut is shit and I should chuck it.

New to this whole thing. Just wondering how best to do these. Result ideally being medium rare.

We had the dilemma of when to cook the turkey for Thanksgiving. I figured sous vide would help. The turkey time and temp research was great here. I ended up taking the 16 pound turkey and cutting out the breasts to sous vide and smoking the dark meat in the smoker. 145 for 2.5 hours with herbs, seasoning and butter in the bag. Got it all done a day early. Warmed it up the day of, on the grill. Forgot to take any photos, but it turned out fantastic. Everyone was loving the turkey.

Thanks for those that posted info on the sub to help make our turkey day great.

I've smoked beef short ribs a few times but it's a bit cold in the north of the UK to fire it up in winter. Got them vacuum sealed in a big pot with the brand new inkbird INV 200w set to 74C for 26 hours. Rubbed with salt/pepper. Some butter and a few drops of liquid smoke in the bag.

Anything I need to know?