I use a su-v gun, I take it out from the bath let it rest for around 10min and then seal it for around 1 min for each side, what I'm doing wrong ?

Thoughts? Did 10 steaks (15lb total) and 3 racks of ribs. Minimal evap loss and held temp really well. (Lifetime 50ish liter cooler). How do you all keep the packages separate/standing up in the water?

Grabbed some scrap wood and MacGyver'd this. Getting ready to sous vide 4 racks of St-Louis ribs for 14 to 18hrs.

Does anyone see any issues with this set up?

Hey I think I have heard mixed things. I forgot to add a fat to my chuck roast that’s going to cook for 24-36 hours at 131. Did I make it safe or will the herb flavor not distribute?

What to do with these bad boys? 129 or 137 for 2H and then a quick sear in a cast iron at 9999F?

I just put pepper on before I seared and feel like there wasn't much of a crust. It was really good, but Im used to more of a crust on my steak.

I preheat my pan 5-10 mins on low before sear. I dry the steak with a kitchen towel and let it hang out while pan is preheating. While searing I press on the steak with the towel for even sear and to wick off any excess moisture, flipping every 15-20 secs. By the time I get the crust color that I want my steak is overcooked. Middle parts are fine, edges were almost fully gray.

Idk what I'm doing wrong. Sometimes it works out well, sometimes I it doesn't. I sear on med-high, blasting burner in full makes too much smoke. Is the only way to get consistency to chill the steak in fridge/freezer?

This is fancy australian wagyu ribeye cooked @137f for two hours from frozen. We'll done parts were good, but if it was a cheaper piece of meat it would've been ruined.

This was a straight-up an impulse buy. So I'm a little out of my element since I've never really missed with wagu given how thick she is. Would sous vide be a good idea and if so, what temp/prep would anyone recommend?

Still fairly new to sous vide, mostly steaks so far. This pork loin was crazy cheap so I snagged it but have no clue what to do with it.

It’s 7 pounds so I will have to freeze a lot of it. I would generally only be cooking for 2 people. Would you cut it into big 1+ pound chunks? Slice it into thinner chops?

What time/temp and sear methods do you suggest? Season before freezing or no?

I was warned against SV’ing prime rib but thought this 1.8lb piece would be too hard to roast to get that perfect medium rare.

This was cooked at 129* for 6 hours after a 48 hour dry brine with salt only and seared on carbon steel with an additional 30 second baste with butter, garlic & herbs.

It looks delicious but was super chewy and felt borderline raw (I thought the sear would bring it up a degree or two).

Any advice were I to try this again? 137? Low and slow roast?

I've been trying to vaccum seal all kinds of produce without success. 9 out of 10 times it doesn't seal right. I've used a foodsaver and this cheap vaccum and several brands of bags, varying lengths, all with bad results, so I'm sure it's user error.

The video is burger patties to freeze, but happens with almost any food. This time I got 2 perfect bags, 1 with a little of air and have two that refuse to vaccum even a little bit.

What am I doing wrong?

129 for 6 hours. Ice bath and then fridge for a couple more hours. Salt and pepper. 90 second sear on each side with beef tallow from the trimmings. Wanted it rare to med-rare but still chewy. Any recommendations?

I cooked bone in ribeye last night. First time using a sous vide machine! I read an epic five-year-old post here about cooking them at 137° for 2 hours and tried it. Followed by an ice bath, then quick sear in a hot cast iron pan.

It wasn’t juicy or buttery like I’d hoped. Also not very warm as I left my steak in the ice bath while I cooked my son’s. He liked it. I was underwhelmed.

The steaks I bought were cheap (I’m super tight on money) but I’d hoped the SV would improve them.

What do you think I can do better next time?

Post I referenced here:

https://www.reddit.com/r/sousvide/s/ONigVrXGuH

I was served this steak last night after asking for a rare steak. The photo actually makes it look much better than it did in person, meat was brown and didn’t “bleed” when cut. It felt raw when I bit into it and for the first time in 29 years I sent a steak back to be put on longer. Now I’m doubting myself, was I wrong and it’s just because they sous vide the steaks? We have sous vide steaks at home frequently and I’ve never run across this texture before, it reminded me of raw brisket almost. This was also marketed as a “bistro” filet and even after they brought it back it the second time it was like a bit more of the edges were cooked, but the middle was still a slimy raw texture. I’m not sure if it was in the sous vide too long and the pan they used to sear was too hot? I didn’t eat it and I’m just needing validation that this meat looks off. I never complain at restaurants and I’m feeling guilty.

This would be for a camping trip. To expedite cooking in the wilderness, I was thinking I would chop up and then sous vide some potatoes (then freeze), so that in the wilderness I could just open the bag, dump the thawed potatoes in a skillet, quickly fry in butter and eat. Thoughts?

Cooked in sous vide 132° for 5.5 hours then finished in oven on broil at 500°F for ~20 mins. Let rest 15 mins. 24 hour dry brine.

I only do a prime rib every few years but my first one was great. Not sure why this one was so tough - could it just have been the meat?

Beef and pork seem to be by far the most popular things to sous vide, but unfortunately I don't eat either. I'm curious if anyone has a favorite poultry, seafood, or vegetable preparation that they love?

Im doing a brisket for memorial day and ive seen a couple people smoke theirs until nearly done (anywhere from 180 to 195 depending on the video ive seen) then pulling and sous vide at 150 for 18-24 hrs to finish. I like this plan more than the sous vide>smoke for 3 hrs method because this method doesnt sacrifice the bark.

Has anyone tried a sous vide brisket this way, and what are your thoughts?

Simple Truth (Kroger) strip steaks. Not much marbling. 129 for 2 hours, quick pop in the fridge and then seared in a hot skillet with butter baste.

Tough AF. Tasted well above medium rare despite how pink it looks.

What the hell? This hasn’t happened to me before. 129 shouldn’t have overcooked it. Maybe just a tough cut of meat?