r/sousvide

I was given a couple of large ribeyes from a bull. There is minimal marbling. Would you guys still suggest 137? Looking to finish on a grill

I have a frozen seasoned tri-tip in a water bath at 132°F. Last time I went, from fresh, six hours and it was delicious.

With the frozen, I figured seven or 7 1/2 hours. But due to work, this will be done about two hours before dinner. I’ll seat either avocado oil in cast iron skillet (and possibly blow torch), or propane grill.

So what should I do? Lower the heat to 130°F? Lower it below that and let it stay in there (worried about bacteria)? Take it out and let it sit on the counter? Put it in the fridge? Thank you.

**Edit update**
I let it go an extra hour then stopped the bath. Let it sit 30min in there then took it out, patted down, seared, and let it rest another 5-10min.

It came out delicious. A little more tender than the 6hr I had done previously.

Just bought my own personal sous vide. Before covid I worked in a restaurant that did a lot of prep with sous vide. Like melty cheese, soft boiled eggs etc. we had 4 Breville joules running at once most nights. But it’s been nearly half a decade and I haven’t had a circulator in just as long. Going to make some crème brûlée but curious as to what other dishes you guys make besides precision cooked proteins.

My first SV chuck roast I did 137 for 36 hours, it turned out beautifully. I put one in yesterday but started late, so this time around it’ll be at 31 hours when I take it out, 32 at the absolute latest. Same temp of 137. Will that be enough time for the fat to have rendered and the roast turned into that amazing prime rib style I got the first time?

Im doing a brisket for memorial day and ive seen a couple people smoke theirs until nearly done (anywhere from 180 to 195 depending on the video ive seen) then pulling and sous vide at 150 for 18-24 hrs to finish. I like this plan more than the sous vide>smoke for 3 hrs method because this method doesnt sacrifice the bark.

Has anyone tried a sous vide brisket this way, and what are your thoughts?

hello sous vide community,

I just did my first tri tip at the weekend. Sous vide 55° Celsius for a little bit over 5 hours. Next thing I did was cooling it down and putting it in the fridge.

Two days later I took it out of the fridge and gave it a good sear. It looked great, taste was also good, but was still cold in the middle of the meat (was 5 cm thick).

what is your workaround ? Searing longer (risk of getting the meat well done?)

oder reheating the meat coming from the fridge to maybe 50° before searing ?

thx for answering!

I have been playing around with ribs at different times and temps. According to the experts, I should like mine done at 145F. They come out fall off the bone after 24-36 hours, but I find them to be dry. I also noticed that there are always a good amount of juice in the bag after cooking. Last time I dropped the tem to 140, but I only had about 7 hours to do it. Almost no juice in the bag and they had a nice pink colour to them. They also had a nice pull, the way I like it. Unfortunately the wife likes them more "fall off the bone" done. Will have to play around some more with time and or temperature I guess.

Question is, how much of a factor are the time or temperature on the amount of juice that cooks out of meat in general? Can the juice be used as an indicator that you are doing something wrong, like for instance with a brisket?

I’m having a BBQ Memorial Day but due to kids sports won’t be around the day before or until a couple hours before guests arrive. I’m planning on doing a pulled pork and possibly pulled chickens on my smoker. I sous vide regularly but never used it for to reheat this much food for guests that I want to taste fresh. Has anyone done this before? Do I pull the meats ahead of time or reheat them whole and then pull? Any experience would be appreciated.

I put frozen chicken thighs in the refrigerator to sous vide, but when I took out the vacuum sealer the next day, I realized there were no paper towels. So I just roughly shook them dry, seasoned them with salt, pepper, and herb mix, vacuum-sealed them, and cooked them immediately at 70 degrees for 4 hours. Will the taste be poor if there is some blood mixed in? I plan to thaw them in the refrigerator after freezing and sear them once before eating.