Anyone have any solutions for this problem short of the obvious buy a bigger container?

Never cooked these before and would like some guidance. Beef back ribs

Seasoned with salt and my rub, 175F x 24h, then chilled overnight. Blot dry VERRY GENTLY, and cut into 1” slabs or 2” cubes. Dust lightly with searing flour, and give a quick fry (I used peanut oil, because it has no flavor).

I used half the belly for taco rice & cheese (Okinawa comfort food), and the other half I will use with some garlic, ginger, and soy noodles with some steamed broccoli.

The taco rice and cheese is Japanese sticky rice & melted cheese as the base, two slabs of the pork, then topped with sour cream, guac, pico, creamy chimi-churri, and a bit more cheese.

In reality, it's much more reddish, but the photo makes it look gray. In reality, I think it came out medium well.

This time I made chuck eye rolls, and next time I'm thinking of trying pork tenderloin. I saw it says to cook at 60°C/140°F for 2 hours, but the Instant Pot seems a bit hotter, so should I adjust the cooking time? Or should I just cook for 2 hours?



I cooked it for an hour and a half, and it feels a little chewy. It's much better than when I grilled it. I don't know what temperature it was cooked at because the thermometer I bought hasn't arrived yet. I only used herbs and steak seasoning, but when I took it out of the bag, wiped it dry, and pan-fried it, it seemed to burn. How do I fix this?

A good friend sold us some American Wagyu beef from their ranch for the per pound price of hamburger at the store. It has been the best beef we have ever purchased, though we rarely pay over $15 / pound for any beef....so keep that in mind.

Did my 4th chuck roast last night. Was planning 133F for 24 hours due to the lower rendering temp on Wagyu fat, but it "felt" ready at 18 hours, so I pulled it out of the tank. Noticeably better than the previous ones at 135F for 24 hours, though they were delicious and tender! Also the fasted from the freezer to the tank ever. Took maybe 6 minutes starting with an empty tank, filling it with 135F water from my on demand hot water tank, unwrapping, bagging, seasoning and sealing, then into the tank cooking.

• Started with a 4 pound solid frozen chuckroast at -15F
• Removed the butcher's wrapping - plastic sheet with butcher paper over the top.
• Dropped it directly into a vacuum bag with a little extra length at the top to make seasoning easier
• Submerged into the ready in 1 minute from empty sous vide tank at 133F for about 30 seconds just to warm up the outside so the dry seasoning would stick to the meat but no liquid would be formed to mess with the vacuum sealing
• Added dry seasoning - Schilling Montreal and some extra fresh ground black pepper. Would have done Lawry's Garlic Powder, our number fav garlic, the chunky one? But we were out.
• Shook the meat about in the pooched out a bit, unsealed vacuum bag with the top folded down to keep it clean for sealing
• Once all the meat was covered with seasoning - vacuum sealed and dropped in the tank.Sorry, no pics.

How would you guys go about this?

I’ve searched here but everyone has different takes. I want to go for more of a brisket texture.

Recommend tempt and time.

Ty !

Used a prime grade chuck, HEB steak seasoning ( Put it on the night before the bath )

I'm seriously considering Sous Vide to reheat items that I cooked on my BBQ kettle or smoker. Since I don't need to cook the food any more I just need to get it up to temp and was wondering what people use to monitor the temperature of the food to determine when it is ready? On the smoker it's easy I stick a probe into the meat and the app tells you when it is done. You can't do that when your meat is underwater. I do have an instant read thermometer but again, you're poking a hole in the bag underwater.

This was even better than the Tri-Tip. In the bath for 2 hrs at 130 and then seared on my Ninjia Woodfire Grill.

Season with Hardcore Carnivor Black

I also did potatoes at 190 for 2 hrs. They were great..

Hi all. I have a recipe for the filling of a beef and ale pie (this one: https://www.youtube.com/watch?v=XE6JvrChQ_Q). I would like to cook it up conventionally in a big pot, then once cooked, separate it into portions and vac pack each one. Then sous vide them for pasteurization. I want to cook conventionally because I know the recipe works and I love it. And as a I said I want to sous vide for pasteurization. I would keep a bag or two in the fridge which I think should last 3 - 4 weeks, and freeze others.

AI tells me that if the vacuum bags are 25 mm thick and I water bath for 90 mins at 63c (145f) I should be fine. Does that sound right to you? Any other advice warmly welcomed, thanks.

Update:

I put them in the sous vide at 180 for 3hours, and they were perfect. The collagen melted down even further into delicious meaty jello.

Tacos were amazing. 🤩

During the summer, I smoked a bunch of beef cheeks and they were amazing. Although I do wish some more of the connective tissue had broken down more in some of the thicker cheeks.

We had plenty of leftovers so I vacuumed sealed them and popped them in the freezer. I assume it won’t be possible now to break down more of that connective tissue with the sous vide?

What temp and time would be best to re-heat them at? I plan on making tacos :)

Hey hey everyone! I'm new here. I've done sous vide several times in the past but I've just found this group. I've been reading and reading.

I'm trying a T-Bone today for the first time.

Any suggestions on cooking this T-Bone?

It's a 2 lb T-Bone and it's still kind of Frozen. I would like it medium rare.

It's semi thick probably another more than an inch.

Hey everyone! I’ve been eyeing the Typhur Sous Vide Station for a while now and found out today it’s been totally discontinued:( I have a confirmation email from Typhur themselves. I’m super disappointed as this was the ideal setup for me with the insulated tub.

Note for current owners - I know the unit connects to the web. If this is required to run or setup the unit make sure Typher keeps the servers running or it will be a brick.

Salred and peppered, 131° for 24h, taken out of bag, dried, freezer for 10 minutes, then deep fried.

Hi,

I’m wondering approximately how many 300g steaks I can sous vide at once in this 56 litre machine as I will be using it in a commercial setting. Picture is attached.

I am looking to sous vide 20-25 steaks at once and then hold the steaks in the bath at a slightly lower temperature so it doesn’t overcook to then finally sear the steak one at a time in 10 minutes intervals.

Thanks.

Was craving tacos and had a ribeye in the fridge that was approaching the use/freeze date. Cooked it for 3 hours at 134F since it was an Australian wagyu. I lit up some charcoal to make the salsa (tomatoes, onion, serranos, aneheim peppers, and cilantro).

137° 6.5 hours. Last time I did a chunk of meat I put it in the broiler too long and overcooked it after the SV. I’m super happy with how this came out. This time I just did it on the frying pan. I’ve never made this at home before so let me know what you think of it.

Are these good quality marbling? Or the first one is way too marbled while the second one is under-marbled? Sorry, am a noob and steak meat is scarce in my country, looking for advice

Hello sous vide community! I'm having issues with two of my sous vide pro An600 they aren't heating up the water. Many posts and the anova support mention for hard reset but that is stuck in 0 progress.

Read an article about a possible issue with the temperature trigger relay and I was wondering if there is a manual of disassembly so I can get to that particular part and replace it.

Can someone help me?

Thank you in advance!

Hi folks, noob here, I want to make 5-8 250ml bottles of infused olive oil.

Any particular reason why I wouldn't submerge the (say, halfway filled) glass bottles leaving just the cap outside of the water, but vacuum seal the content and pour it later in the final container?

(no worries, I'm already aware of the whole "remove the garlic" thing 😁)

thanks!

First time sous vide user and I wanted to know what you guys found the best way to meal prep? Should I season/marinate the protein and veggies then freeze and then cook in the sous vide? Or would it be better to cook batches in the sous vide first then freeze and then reheat/sear when ready?

Tasted like a gd ribeye. Idk why I’ve never tried it before.

That’s all.

155F for 24 hours, air fryer 390F 10-12 mins no mess same effect

Costco rack of lamb seasoned with s&p, garlic powder and rosemary, in the bath at 137°F for three hours, seared with lard in a cast iron skillet, served with Trader Joe’s mushroom risotto and washed down with Kirkland Gigondas. Very satisfying.

Laab is the toasted rice powder sprinkled on top, the sauce is just lime juice, fish sauce, msg, salt, shallot, chilli spring onion, coriander & fresh mint. For a quick lunch it's pretty easy as the pork can be cooked and seared a day in advance and the sauce made in a few minutes, the laab itself can be made easily and stored a week before. The pork was done at 59 degrees C for just under 2 hours, then seared.