r/sousvide

Dried the meat completely, seasoned, then in the bath at 137° for 2 hours. I dried it again, put it on a rack and popped it in the fridge for a bit (dinner wasn’t until later). The only oil I had on hand was olive so I heated that up until it started lightly smoking and seared on both sides for about 1.5-2 minutes each. It tasted amazing!!! (Sorry for the weird picture I started eating and forgot to snap a pic)

Definitely please with the texture might repurpose it for some bootleg fried rice tomorrow night

So I am cooking this chuck roast. This is only my second time using Sous Vide and 1st time doing a long cook. Well, I did not plan well, and now my roast will be done(134 for 42 hours) at 7am. Not wanting to eat a roast at 7 am what are my options? Plan so far is to remove the roast at 7 am and put in an ice bath. Once cooled, I will drain the bag, dry the roast and re-vac seal. Then put in the fridge. Then at supper time I will reheat it in the sous vide at 134 for a couple of hours. Then sear and serve. Thought? Suggestions?

130 sous vide for 1:30. Pat dry. 10 mins in fridge. Pat dry again. Cast iron at 550 searing 1 min on each side adding butter and salt. Best tasting filet I’ve made so far. Anything to improve? Thanks for the help.

So this bison chuck... Holy crap was this amazing. Did 131 for 32 hours and seared for 90 sec per side. Literally was one of the most tender pieces of meat I've had in a long long time. I forgot to season it and it didn't even matter, didn't even need it. Plus I know most don't care but the fat was low and you couldn't even tell (on a weight cut rn). 11/10 would recommend.

Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.

I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.

Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.

Try this marinade next time you do a Tri-Tip. It turned out one of the best I've done. I've cooked maybe 40-50 Tri-Tip in the Sous Vide now.

Tri-tip, use:

1/3 cup olive oil

1/4 cup soy sauce

2 tbsp Worcestershire sauce

1 tbsp Dijon or Yellow Mustard

1 tbsp balsamic vinegar

1 tbsp brown sugar

1½ tsp garlic powder

1 tsp onion powder

1 tsp coarse black pepper

1 tsp smoked paprika

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp kosher salt

Marinaded 24hrs in the fridge.

8 hours sous vide 129.5°F

4 minutes per side on sear to finish on the grill, (2 minutes, then rotate 90°, flip, then rotate 90°.)

*Forgot to take a picture until afterwards.

Hello! Been trying to practice this not too expensive cut of meat. I tried to sous vide it at 58C for 3 hours, pat it dry, let it rest in the fridge for 15 mins then sear in my cast iron pan.

Some of it has the red color im Looking for, and the main part is quite pale. Is my temp too high? Time was too high? Id ideally like both to be pink and juicy

No joeys were harmed in the making. Mods, sorry if this is off topic.

Went on an early AM bike ride and encountered an Opossum which had been hit and killed by a vehicle. Luckily, Mama's babies managed to survive. My local rehab center opened at 10AM and since I had a few hours of waiting I fired up my cooker. Filled a pot snd set it to 100F. Ambient temp in the container was a cozy 95 F.

Inkbird saves the day.

Rehabber said they were probably 2-2.5 months old based on their weight, length, and eyes being opened.

I'm so excited to try this. I'm thinking 129 for 24 hours. Anyone have any experience making bison chuck roast?

I don't want to break the rules and have the post removed but not having enough of a description so here is some fluff.