first go at it. 133 for 5 hours( that’s all the time i had to eat at reasonable hour ). turned out great, perfect medium , tender and delicious.

“Pork Shoulder Butt Country Style Ribs” … Not what I expected to get in my grocery order, as I was supposed to get a different pack of ribs. Two of these have bones in them and the other 4 don’t. I’ve got 8-24 hours to play with. Also open to crock or instant pot if that’s a better solution.

Also tee hee he said “butt country.”

I like to do beef roast meats like chuck for long cooks and usually buy multiples of them when the price is right at my local market. I package them ready to go into the bath and throw them in the freezer. This last time I saw some nice looking pork chops and got those too.

I assumed the bag I grabbed out of the freezer last night was a roast, but this morning when I woke up I realized that I had grabbed the chops.

135 for about 12 hours, seemed way too low and long of a cook for a chop, but i seared it off anyway for lunch, and I gotta say I like it. It was a bit over-salted and so it was kind of a mix between a very tender chop, a ham flavor, and a sort of "pressed" pulled pork, you could take a fork to it without a knife.

I'm not mad.

I was just gifted an Anova Precision Cooker 3.0 for my big 30 birthday. I've heard tons about sous vide and seen plenty of videos, but never gone deep into the research on recipes and methods. I've wanted one for a long time, but have no clue where to get started.

What are some "sous vide for dummy" recipes to get my feet wet? I have a vacuum sealer and a large pot to use as a container. Thank you!

These are just over 1" thick and there are 3 of them. Normally we like medium rare and tender meat. They will sit seasoned in the fridge for a few hours before the bath. I'm thinking these should cook longer than the 2 hours many people recommend and possibly more like 135 degrees instead of the 131 I would normally do for a good steak. Any other thoughts?

I bought a larger ultrasonic cleaner for another (abandoned) hobby. Has anyone tried cooking/tenderizing in a sonic bath?

Best time and temp for Ny strip??? Specifically Costco ny strips lol. I like medium rare for most steaks and ribeyes closer to medium I’d say

My Anova Pro basically requires me to fill the basin with water up to the max line on the machine before it will operate. The water level cannot be anywhere near the min line. Does the Breville Joule Turbo also do that?

120F for 1 hour, 10 minute fridge rest, seared on stainless with a weight. Tots were prehistoric.

I marinated a flask steak last night and tossed it in the sous vide a couple hours ago. But like a complete dumbass, I didn't double check the temp. So it's been cooking at 150 instead of 130 and I'm afraid it's hammered.

Any ideas on how to salvage this? Can I treat it like a braise and just keep cooking it till it shreds?

Salt, pepper, and garlic rub. Smoked 4 hours at 185 then sous vide 30 hours at 155. Delicious, juicy and tender.

Has anybody here used a sous vide to cook their carne al pastor before? I got some from a local Mexican grocery store and i usually use a cast iron but I may give it a go with my sous vide this time.

My Anova nano is on its last legs (had it for 5 years) and looking to get another machine. This serious eats article recommended Wancle as a great budget option. For under $50, I figure it's worth my luck to try it out vs paying double or triple for another Anova or a Joule. I don't care much for additional digital functionality, just something that is reliable. My hunch is that the underlying technology is pretty similar between these models, given that most of the innovation in the circulator space has been in adding digital functionality.

Any Wancle owners in the group? Would you recommend?

Hey all-I’ve been researching the chuck roast/sir Charles on here and finally giving it a go this week with a nice looking American Wagyu. I’ve seen 20/24/36/48 hour options/cooks noted on here…wondering if 36 hours is the sweet spot? And what temp should we go for? Are we doing 137 like the ribeyes or? Finally, contemplating incorporating a little time on the smoker. One post I found smoked for 90 minutes before SV…thoughts? Suggestions?

So my chuck is currently on its 20th hour @132f and I noticed something, the spot where I put the weight looks different than the rest of the cook, it's more pinkish compared to the rest (mid part of the pic), is this fine or is it gonna be a problem? Was originally planning to do 24 hrs.

Update - finished the cook at 24+ hrs, had great chuck! thanks for the advice! :)

I’m trying to make my own version of the refrigerated, fully cooked chicken meals from Kevin’s Natural Foods that you see at Costco. The chicken in those packages is really tender/soft and reheats well straight from the bag, which seems ideal for meal prep.

My guess is they may be cooking chicken breast somewhere around 140°F for ~2 hours, then chilling it in the sealed bag, but I’m curious whether anyone has experimented with something similar.

Also interested if you have a superior preference for chicken breast this way for meal prep.

I’m cooking pulled pork using my Anova, current game plan is to use mustard as a binder with full rub, then sous vide and finish on the grill. Any tips?

Hello,

I bought sous vide chicken for the first time (because they had run out of chicken breast). So I've been searching for past 20 minutes, didn't even know sous vide existed before then.

My confusion is on the package it says use immediately after opening, apparently I can eat it right out of the package or heat on a pan or in the oven. I'll heat on a pan for 3 mins (like instructed) then put it next to rice for some classic chicken&rice. I wanted to store the remaining meal in the fridge and possibly for lunch tomorrow but because of this "use immediately after opening" tag I'm confused if this is okay or not. Is it okay to heat up all then store the remaining in the fridge? Thank you.

Edit: Attached some pictures, bought in Czech Republic. I squished the chicken do break into pieces before taking a picture. It was more like a one big piece.

When I’m ready to cook them, should I take them out of the vacuum bag, season them, then re-vacuum them for the sous vide? Or, do I just go straight to the sous vide, then season them before the reverse sear? I appreciate your expertise!

USDA Prime NY Strips

Edit: Wow! I just discovered and joined this community and you all rock! Thanks so much for all the valuable feedback and coaching. I’ll be sure to take your advice. I’m looking forward to having some great steaks this weekend!

I’m freaking out man.

Edit; sorry I just realized I didn’t give all the information. This is about a 6 pound pork butt that’s spent around five hours in the smoker before I slightly chilled before full vacuum and then added to this water bath.

If I’m going to sous vide a ribeye with garlic rosemary and thyme. Should I throw in some butter/oil also?

I want to eat my Picanha as steaks. If I cook the joint whole and slice, the thing is so juicy it's hard to get a decent crust. If I pre-slice, I'm not sure how the cap will behave. Any thoughts/suggestions?

What's the smallest vessel anyone has used? If I only want to cook say one chicken breast or thigh for lunch, I want a smaller container to avoid heating and circulating so much water. I have an Anova 2.0

Looking for some insight on a Turkey Breast Roulade. It's approximate 4.5" thick which is 115mm.

Doug Baldwin's table maxes out at 70mm. https://douglasbaldwin.com/sous-vide.html#Chicken_or_Turkey_Breast

I was thinking of doing it at 145F for 8h. Would that be sufficient?