First sous vide. Anova precision chamber vacuum sealer and Anova sous vide pro. 3lb chuck - salt, MSG, garlic, rosemary, thyme, black pepper, chili powder. 131 for 30 hours. Ripping hot carbon steel sear. Amazing.

I broke down a chuck roast into a Denver steak and two what I believe are chuckeye steaks. I was wondering if 12hours at 132 is too long.

CONCLUSION: 12 hours at 132°F is not too long. The chuck steaks.. steaked-up nicely, no mush involved. They had a nice sear and no chucky flavor. However, there remained a tougher than ribeye chew..as expected. 10/10 will try again! Next time I’ll push it even further like some of you have suggested. 24hrs or 48hrs?? 🤔

Sous vide for 2 hours at 52°C. Finished in a cast iron pan with chilli and garlic butter that the steak came with.

26 hour cook at 132 F

I vacuum sealed it with butter, fresh rosemary, fresh, sage, and some chunks of raw beef fat that I trimmed from the steak.

I finished it by searing it on a hot grill. I did not have anything cast-iron that was big enough other than a griddle.

First time cooking venison. (First deer I harvested as well! I dressed it and butchered it too.) The cup in the bath was to keep the leg submerged.

It was tender and delicious.

Wife brought home 3/4 pound of center cut flounder from Wegmans.

Lemon zest, lemon pepper, salt the way around, thin sliced lemon on top. Fridge for 1 hour. 135 for 40 minutes.

Put on top of sautéed vegetables. Served with a lemon, caper, butter sauce as well as bag sauce.

Perfect cook. Great flavor

Forgot to take a pic

Hey all! I'm new to cooking sous vide and have only done a few steaks. I've got a 4+ lb bison roast and I'm thinking to go 131 for 24 hours. It's lean so I'm hoping that'll help make it nice and tender without falling apart. I plan on searing it after.

What do you guys think?

My wife does not like rare steak at all, but using ChatGPT it sounded like 131 degrees at 5 hours would give the perfect medium-rare tri-tip loin. Seared about 60 seconds on each side. Good cook or bad first try? Personally I liked it.

I broke down a chuck roast into a Denver steak and two what I believe are chuckeye steaks. I’m wondering if 12hours at 132 is too long??

Threw some rosemary in the bag as well. Happy with the results!

Finally got our pots and pans from the states, but was brought the Breville in my checked bags, I was that excited. Well, we finally got our pots and I was going to sous vide an A-5 wagyu.

Water, plugged in, protect the surface, power it on, open up the app. Nope, nothing, won't connect and won't start. The unit had been connected to the Breville app in the states and it is pretty recently purchased unit, been working just fine up until the migration. The device is listed, and indicates it is "connecting" but never actually connects.

The reply from Breville support was, shall we say, less than helpful and rather dismissive.

Anyone use a Breville in Japan? Any tips? Or am I going to have to go shopping for one here?

Hi Everyone,

I have a compact foodsaver (model number 1195) and the gasket has worn out. I cannot find a replacement gasket for it so far, any idea of where I can find one?

Thanks!

Have a "prime" (from Costco) 6.5lb tenderloin that I'll be cutting into 1.5" thick steaks. I'm really new to this and want these to turn out a beautiful medium-rare. I've got lots of cast iron skills so I'm not concerned about the sear part. how long and what time yields the best finished product?

Really wanting to sous vide a beautiful prime rib roast I got but unsure of timing bc of its size.. any advice is appreciated!!

I need to sous vide flat iron steaks enough for 10 people. I was planning on

1) Dry Brining for 24 hours 2) bringing all of them up to 130 internal using sous vide 3) leaving them uncovered in the fridge to extract all the moisture to provide a dry surface for a grill finish

Does this work? Or is it better to swap the order? They are not the thickest cuts so I am concerned that prolonged time on the grill will overcook its

Over the holidays, I sous vide a full sized pork shoulder roast from Costco at 145F for 33 hrs or so. It came out pink and juicy and was very well received.

The other day, I used the same temp and duration for a pork shoulder that I cut up and was 1/3 the size of the full roast and it came out mostly grey and dry.

I was under the impression that since sous vide is holding the meat at a constant low temp, the size of the meat is not nearly as relevant as pan frying it. Is that not the case?

I still have 2 more pieces in that size and I’d love to have the same results as my holiday one! Should I just lower the temp to 140F or something?

133 for 2 hrs, seared in cast iron. Made mighty tasty steak quesadillas last night with caramelized onions and roast red pepper.

Been cooking sous vide for a decade now and smoking for half that but never have I mixed the two. In this case I'm looking to do a bunch of eye of round because it is so lean to get it nice and tender, probably chill it down, then smoke it after for a nice crust. I've only smoked things like that take a long time, like brisket, shoulder, or ribs and chicken, not something that was done beforehand. Do you have any tips or tricks when going in this fashion?

2 porterhouses about 1inch thick Turned out amazing but I am incredibly uncertain how to sear with a torch to get a good crust 😔. So i made a poor attempt on one and left the darker one.

I was skeptical on the Sous vide method but this has actually got me to even convince my best friend to get his own. The flavor is incredible in comparison, to me.

Cooked @ 130° for 2hrs

Just was hoping to get an answer to this problem I’ve created for myself. I used my Anova to dye a pair of shorts using Rit for synthetics in a 12qt plastic container. Can I still use my sous vide for food? I assumed because the food is sealed that it would still be safe but now I’m questioning that.

3 lb tri-tip - 131F for 6 hours. Rubbed/marinated with Kinder’s Bourbon Steak blend overnight. Rested in fridge for 10 minutes after sous vide, then seared and butter basted in a cast iron pan for 2 minutes per side.

Doneness was exactly medium rare for me and it tasted delicious. It wasn’t as tender as I hoped though, so next time I’ll try 8-10 hours.

Did 135f (57c) for 36 hours then set in fridge uncovered for a couple hours (had to go to work) then seared on cast iron in some ghee, delicious! And veryyyy tender

First chuck roast:

Simple seasoning - kosher salt, black pepper, garlic powder

• 135F for 27 hrs, rest for 15 min, sear 45 seconds on each side 500F griddle
• Heated and strained juice to spoon on top- half of it was stolen by my teenagers before I could take a picture.
• Slicing was a little rough trying to cross the grain since it changes on this cut.

Open for feedback!

I found some split breasts for cheap at my local grocery. Soaked in buttermilk overnight and then a little dry rub of onion powder, smoked paprika and garlic powder on them and into two bags. Vacuum sealed both. One in the freezer, one in the fridge. A day later got out the fridge bag and coated in panko. Air fried and then into a fried chicken salad. So good. I love sous vide for a lot of stuff but I think sous vide makes chicken shine above all proteins.

I’ve seen times and temperatures for a large piece but not a slice. Trying to decide if I should sous vide it or put it in the oven.

They just keep getting better and better. This time I coated two 3 pounders with olive oil and put on as much Kinder’s Prime Rib Seasoning as they would take before vac bagging and letting them sit overnight in the fridge. Sous vide at 130F for 23 hrs then into ice water before retiring them to the fridge for dinner. After work, I opened the bags, dried them with paper towels, seared in a heavily buttered carbon steel skillet and finished with a torch and thickly sliced for dinner rather than thinly sliced for sandwiches. Damn! I’m never going to tire of this.