Maybe I've been searching for the wrong things but I'm struggling to find an answer here. It's very hard to find pasteurized eggs where I live and I was going to DIY it. I would expect pasteurization to increase their stability in the fridge, but I was only able to find one relevant answer on StackExchange that said eggs only keep for 2-4 days in the fridge after DIY pasteurization.

Is this true or is there a better rule of thumb?

I’ve been using Sous Vide for quite a few years. However have never had to cook several pounds of shrimp.

I’ve got SeariousEats’ recipe for cooking shrimp but how do handle a whole (frozen) bag’s worth (from Costco)?

I’ve mean I will defrost them.

What are the things I need to pay attention to? Do I just dump them in a vacuum bag with my seasonings (olive oil I’ve, butter, garlic, smoked paprika, salt, and pepper) seal it up and put it in the water at 135-140. I’m thinking 138 for 20 minutes?

Someone’s gotta have done a large amount of shrimp for a group, right?

I’m struggling to find the right temperature for entrecôte. Tried multiple times between. 54C and 56C and it all came different, ranging from undercooked to overcooked and one nearly perfect… any idea what am I doing wrong?

Sous vide pork belly 170°F

Went to work for 12 hours and came back to it out of water(didn’t put a lid). Water temp in the pot was 131°F and when I added water the sous vide device read 131°

Do you think I’m good to continue sous vide for a few more hours or should I throw it out?

Thanks

I did pork loin. 2 hours 20 minutes at 145. Incredibly good. But it's about 2 inches mostly and one spot 2 and a half.

Was that safe or pasteurized in that time temp and size ?

Tonight we splurged on a well aged bone in ribeye that's been in the water bath for about 2.5 hours. For reasons that aren't important I won't be able to finish tonight and likely won't get to actually eat the steak until Sunday (48ish hours from now)

I'm going to submerge in an ice bath and refrigerate, but I'm curious if there will likely be a noticable drop in quality.

Any thoughts?

https://youtu.be/GapkjSTx3Ao?si=_m31O-f0ZQuVlcFD
I always have trouble with posting YouTubes

When i smoke a traditional brisket, we test for probe tenderness at 200-210F. Does everything still render at 155F?

Suggestions for time, temp, and recipie ideas for the following steaks?

Top: three Australian M5 boneless short ribs

Bottom (left to right): Australian Black Opal striploin M5 Australian sirloin M8 Australian M9 port steak

So I recently got some 1.5in thick top sirloin. I first tried it at 133f for about 2.5 hours. Came out somewhere between medium rare and medium, but the problem is that the texture started to have a rough powdery feel. I feel like I should run it 1.5 hours instead, but anyone got suggestions?

Hey everyone, first time sous vide. What should be my Inaugural thing to do ?

Edit: Oh wow! Thank y’all for all the suggestions!! It’s supposed to be delivered today. I’ll go over the comments and then hit the grocery store !

Does anybody know what temp for an 18 hour pork shoulder? I just got this craving a pulled pork sandwich and i just picked up a 6.5lb bone in pork shoulder. Usually i would smoke but im going to be out the for most of the day tomorrow. I plan on finishing in the oven. Any tips would be greatly appreciated.

I was so hesitant to do this for cooking 8 ribeyes- I so wanted to cook them closer to 132 to give time for searing and fear of overcooking but everyone here admittedly posts the 137F regarding ribeyes and they turned out perfect! Fat rendered and the steaks were amazing. Sorry I don't have photos but truly thank you - this subreddit made cooking for a group of 20 people and 25 pounds of steak a breeze.

I did this piece of meat today and the meat was superb but the fat was weird, when sous viding meat should I remove the fat before eating or there is a way to improve the texture of the fat part?

I tried the egg bites cold yesterday. Was not a fan of the texture. Today I Seared them off and splashed cholula on them. Delectable.

recipe: (I did a lot of eyeballing after getting confused looking at a bunch of other recipes)

To fill 12, 4 oz Mason Jars.

• Bake bacon @350°F , dabbed grease with paper towel, chopped
• 15 eggs
• 4 oz fresh shredded gruyere
• 4 oz fresh shredded sharp cheddar
• 1 diced shallot (onion is fine too. I just had a bunch of shallot)
• Handfull of chopped frozen spinach
• 3 oz Roasted tomatos (bought the ones at the olive bar for ease. Squeezed out oil)
• Splash of milk (just a bit)
• S+P

Mix this all up with a wisk. Spray jars with oil. (My favorite is chosen avocado oil 2 packs from Costco)

Put evenly into mason jars (will need to distribute the solids manually because they sink to the bottom of the mixing bowl.)

Sous vide in jars at 171 for 1 hour.

I am going to try low fat breakfast sausage and cooked grits in my next batch to emulate a breakfast casserole my mom makes.

I'm still learning the ins and outs. Would cutting it in half length wise and cooking both steaks in separate bags work? It's about 16 oz's and the thickness is 1.5 inches.

Before finding this subreddit, I’ve cooked ribeyes at 129 for medium rare. I’m not willing to jump to 137 yet which I’ve seen in a lot of posts. I’m testing 133 today and I’m trying out the J. Kenji Lopez-Alt post on Serious Eats (https://www.seriouseats.com/sous-vide-steaks-recipe). I used both thyme and rosemary, garlic, shallots, and pepper. I’ll salt and pepper it before the sear in a cast iron pan. It’ll be my first time chilling the steak before searing too.

Questions:

• The steaks are 2” thick and I plan to cook it for 2 hours. Do you think 3 hours would be better?

• What are your thoughts on using mayo to sear the steak? Does it make a huge difference? Is it tastier? Is it just a gimmick?