sousvide

to r/sousvide by gmf1991

1 month ago

86

Chicken Breast - 2hrs @ 148

Posted by gmf1991

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to r/sousvide by Connect_Ad_9314

1 month ago

5

Fall off the bone lamb shoulder temp?

Recipe

Posted by Connect_Ad_9314

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to r/sousvide by Connect_Ad_9314

2 months ago

1

Pork shoulder roast Greek inspired ideas! Help with temp and duration.

Recipe

Posted by Connect_Ad_9314

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2 months ago

to r/sousvide by Connect_Ad_9314

3 months ago

12

Sides to join my chuck roast.

Recipe Request

Posted by Connect_Ad_9314

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3 months ago

to r/sousvide by CaliHusker83

3 months ago

3

Question about pulled pork

Posted by CaliHusker83

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3 months ago

to r/sousvide by Connect_Ad_9314

3 months ago

2

How long and temp to sousvide bottom blade roast for fat to render

Question

Posted by Connect_Ad_9314

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to r/sousvide

4 months ago

to r/sousvide by justanotherhotguy05

3 months ago

0

Oven stopped

Posted by justanotherhotguy05

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5 months ago

to r/sousvide by Few-Environment-7289

1 month ago

16

Does anyone else smoke, seal, then freeze in readiness to sous vide for a UK bbq not threatened by storms

Posted by Few-Environment-7289

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7 months ago

to r/sousvide by Dynamozii

4 months ago

862

I am so glad I listened to someone here suggesting I double seal the bag on both ends

Posted by Dynamozii

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9 months ago

to r/sousvide by Chaseingsquirels

3 months ago

3

Chuck roast and mushroom gravy (me)

Posted by Chaseingsquirels

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9 months ago

to r/sousvide by drayray98

2 months ago

48

This tri-tip was delicious

Posted by drayray98

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10 months ago

to r/sousvide by CaliHusker83

9 months ago

0

I need some suggestions for my Wagyu Brisket

Posted by CaliHusker83

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to r/sousvide by drayray98

2 months ago

41

Third time using sousvide, I think this is my best one yet.

Posted by drayray98

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1 year ago

to r/sousvide by Andrew-in-Markham

1 year ago

2

Beef Stroganoff w SV stew beef

Posted by Andrew-in-Markham

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to r/sousvide by Andrew-in-Markham

1 year ago

6

Beef Stroganoff w SV stew beef

Posted by Andrew-in-Markham

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1 year ago

to r/sousvide by 1371issues

7 months ago

17

Did one too. 135 for 34hrs. Pleasantly surprised.

Posted by 1371issues

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to r/sousvide

1 year ago

to r/sousvide by Sad_Artichoke7950

5 months ago

22

Venison top round roast

Posted by Sad_Artichoke7950

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to r/sousvide

1 year ago

to r/sousvide by OvPw

1 year ago

8

My second attempt.

Recipe

Posted by OvPw

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1 year ago

to r/sousvide by Sad_Artichoke7950

5 months ago

3

Thawing and cooking all day

Posted by Sad_Artichoke7950

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to r/sousvide

1 year ago

to r/sousvide by ProfnPhotog

1 year ago

2

Frozen Chicken Breasts - Drain Midway?

Posted by ProfnPhotog

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to r/sousvide

1 year ago

to r/sousvide by mynumberis3155962752

1 year ago

1

Double openint

Question

Posted by mynumberis3155962752

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to r/sousvide

1 year ago

to r/sousvide by Trick-Pressure9704

7 months ago

2

First timer. What should I do first?

Question

Posted by Trick-Pressure9704

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to r/sousvide

1 year ago

to r/sousvide by 420madisonave

1 year ago

121

Finally experienced the magic that is Sir Charles!

Posted by 420madisonave

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1 year ago

to r/sousvide by Silly_Emotion_1997

2 months ago

2

Do you have to cook right out of the bath? Or can you cool and cook later?

Question

Posted by Silly_Emotion_1997

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to r/sousvide

1 year ago

to r/sousvide by Irishspringtime

6 months ago

28

When you're using your Sous Vide, what do you put the pot on?

Question

Posted by Irishspringtime

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