Posts with flair "question" in r/sousvide

to r/sousvide by Connect_Ad_9314

1 week ago

2

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

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Posted by Connect_Ad_9314

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1 week ago

to r/sousvide by mynumberis3155962752

11 months ago

1

Double openint

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Posted by mynumberis3155962752

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11 months ago

to r/sousvide by Trick-Pressure9704

3 months ago

1

First timer. What should I do first?

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Posted by Trick-Pressure9704

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1 year ago

to r/sousvide by Irishspringtime

2 months ago

31

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

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Posted by Irishspringtime

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1 year ago

to r/sousvide by delbudge

1 year ago

2

Massive Porterhouse x 3 cook time check

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Posted by delbudge

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1 year ago 1 comment

to r/sousvide by donlapalma

1 year ago

3

Durability of Other Circulators vs. Joule

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Posted by donlapalma

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1 year ago 1 comment

to r/sousvide by hagemeyp

1 year ago

45

What is your sleeper recipe?

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Posted by hagemeyp

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1 year ago 1 comment

to r/sousvide by No_Yak_1723

1 year ago

17

Created an account just to ask a stupid noob question to the experts

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Posted by No_Yak_1723

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1 year ago

to r/sousvide by bzdmny

7 months ago

0

What are the nutritional aspects of sous vide?

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Posted by bzdmny

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1 year ago

to r/sousvide by devsterl

1 year ago

5

Struggling with skinless chicken breast

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Posted by devsterl

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1 year ago 1 comment

to r/sousvide by Organic_Word6208

1 year ago

View Post: I want to cook a beef shank for 36 hours straight at 130f (54.4c) but ive been told my sous vide machine might get damaged if i use it for that long. Can i just sous vide my meat for 6 6-hour long sesssions with rests in between to not damage my machine?

4

I want to cook a beef shank for 36 hours straight at 130f (54.4c) but ive been told my sous vide machine might get damaged if i use it for that long. Can i just sous vide my meat for 6 6-hour long sesssions with rests in between to not damage my machine?

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Posted by Organic_Word6208

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1 year ago

to r/sousvide by awful_waffle_falafel

8 months ago

1

Using handheld Foodsaver attachment with a Nesco vacuum sealer?

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Posted by awful_waffle_falafel

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1 year ago

to r/sousvide by thebigdirty

2 weeks ago

0

Can I sousvide boneless tenderloins, breasts and thighs at the same temp?

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Posted by thebigdirty

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1 year ago

to r/sousvide by philos314

8 months ago

5

Help with a brisket recipe

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Posted by philos314

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2 years ago

to r/sousvide by philos314

8 months ago

3

Vacuum Seal With Liquid

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Posted by philos314

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2 years ago

to r/sousvide by The_Domestic_Diva

1 year ago

247

NY choice, enough marbling for 137?

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Posted by The_Domestic_Diva

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2 years ago 1 comment

to r/sousvide by chimchooree

2 weeks ago

1

Do you use a cheap machine?

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Posted by chimchooree

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to r/sousvide

2 years ago 1 comment

to r/sousvide by rooddog7

2 weeks ago

2

Creme Brulee Help

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Posted by rooddog7

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3 years ago 1 comment

to r/sousvide by Gordon101

1 year ago

0

Really thin ribeye?

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Posted by Gordon101

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3 years ago

to r/sousvide by fredhsu

7 months ago

53

How do you hang sealed bags for sous vide? We use cooking chopsticks

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Posted by fredhsu

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3 years ago xpost from r/chopsticks

to r/sousvide by dezzicky2

2 weeks ago

2

Advice wanted cooking lamb

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Posted by dezzicky2

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4 years ago

to r/sousvide by coolrussian

10 months ago

0

How long wood I cook 2lb boneless pork shoulder at 165?

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Posted by coolrussian

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to r/sousvide

4 years ago

to r/sousvide by tict0c

7 months ago

6

Can I take roasted chicken that I froze and put it in the sous vide at 165 and it will thaw and reheat it to like I just cooked it?

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Posted by tict0c

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to r/sousvide

4 years ago

to r/sousvide by EliteDementer

1 year ago

2

Need help getting a good sear

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Posted by EliteDementer

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5 years ago

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