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r/sousvide

374,186 subscribers

Notice: This subreddit is not actively monitored, so the posts here are only a small subset of what exists on reddit.

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to r/sousvide by J3OE
1 year ago
Too much steak?
to r/sousvide by BattyBoyToy
1 year ago
Sous vide machine
to r/sousvide by LionNo3221
1 year ago
Looking for advice on turning a chuck roast into a Sir Charles Roast
to r/sousvide by toweringmelanoma
1 year ago
Preview thumbnail for Best Pork Tenderloin I’ve ever had. 129.9F for an hour. Seared in bacon fat on the cast iron image
Best Pork Tenderloin I’ve ever had. 129.9F for an hour. Seared in bacon fat on the cast iron
to r/sousvide by treysc
1 year ago
Preview thumbnail for Pork tenderloin 150F about 2 hours. image
Pork tenderloin 150F about 2 hours.
to r/sousvide by delbudge
1 year ago
Massive Porterhouse x 3 cook time check
Question
to r/sousvide by donlapalma
1 year ago
Durability of Other Circulators vs. Joule
Question
to r/sousvide by hagemeyp
1 year ago
What is your sleeper recipe?
Question
to r/sousvide by CaliHusker83
8 months ago
Trying something new that I haven’t seen before with Three Tip
to r/sousvide by T_O_Sparky
1 year ago
Preview thumbnail for Chuck Steak cooked at 136 °F for 30hrs seared on the open fire image
Chuck Steak cooked at 136 °F for 30hrs seared on the open fire
to r/sousvide by cstingray
1 year ago
Storage and seasoning
to r/sousvide by LickingWoundSalt
1 year ago
Preview thumbnail for First APO Cook: Top Sirloin image
First APO Cook: Top Sirloin
to r/sousvide by Leading_Philosophy
1 year ago
Flank steak
to r/sousvide by No_Yak_1723
1 year ago
Created an account just to ask a stupid noob question to the experts
Question
to r/sousvide by medidoxx
10 months ago
Preview thumbnail for Leg of lamb with mint chimmichuri sauce. 135° for 6 hours previous day then ice bath and 3 hours next day for dinner. Perfection. image
Leg of lamb with mint chimmichuri sauce. 135° for 6 hours previous day then ice bath and 3 hours next day for dinner. Perfection.
to r/sousvide by 420madisonave
1 year ago
Preview thumbnail for Pork Chops 139/2 perfectperfectperfect image
Pork Chops 139/2 perfectperfectperfect
to r/sousvide by 420madisonave
1 year ago
Preview thumbnail for First go round with a new sous vide! image
First go round with a new sous vide!
to r/sousvide by bzdmny
10 months ago
What are the nutritional aspects of sous vide?
Question
to r/sousvide by devsterl
1 year ago
Struggling with skinless chicken breast
Question
to r/sousvide by EfficientAd1821
1 year ago
What do y’all cook with sous vide besides steak?
to r/sousvide by bzdmny
10 months ago
Preview thumbnail for Sous vide octopus ceviche image
Sous vide octopus ceviche
to r/sousvide by Organic_Word6208
1 year ago
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?
Question
to r/sousvide by awful_waffle_falafel
11 months ago
Using handheld Foodsaver attachment with a Nesco vacuum sealer?
Question
to r/sousvide by thebigdirty
3 months ago
Can I sousvide boneless tenderloins, breasts and thighs at the same temp?
Question
to r/sousvide by ted-strauss
1 year ago
Preview thumbnail for [follow up] SV Schwartz's Rueben. 165f 2hr image
[follow up] SV Schwartz's Rueben. 165f 2hr
Recipe
in follow up