Bought a big loin in the spring and packing it this way was amazing! Rough chopped garlic, thyme, light Keg steak spice, and a knob of butter. Threw them in the freezer.

Every time we had a craving for steak, we pulled a couple out the night before, threw in sous vide for an hour or 2 at 127ish and did a quick sear on cast iron at the end. Saved juices for jus or gravy. SV is such a game changer for getting that edge to edge perfect temp.

End cost for the loin was about $255 CAD after $50 off. Now we need to wait for it to go on sale again

Anyways! Ontarians (or beyond): where do you buy your meat? We bought a deep freezer and would love to do this again without spending an arm and a leg.

Edit: okay, okay. It was our first time and we didn’t know about the garlic/butter things. But we haven’t had an issue with burning or flavour. We can only learn! That said, feel free to roast us, we’re having a laugh at these comments 🔥

This isn't for every brisket cook... so hear me out. I do pop-up events, farmer's markets and catering sometimes. Here's a procedure I used for one of my last pop-ups. The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

Steak, pork chops, salmon, etc. What works, what doesn’t? Let’s discuss your favorite bag inclusions, and must-avoid items.

I’m cutting up a whole prime tenderloin right now, so that’s too of kind for me, but I cook a lot of meat via sous vide, and am always looking to improve.

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Went to my local butcher to get a côte de boeuf for two. He handed me a 780-gram (1.7 lbs) absolute unit that was a solid 5cm (2 inches) thick.

I got home and tried to vacuum seal it, and the giant bone immediately stabbed a hole right through the plastic. After swearing at the bag, I took a look at my cast-iron skillet and realized there was zero chance that prehistoric bone was going to fit in the pan for the sear anyway.

So, I grabbed a knife and removed the bone right then and there so it wouldn't ruin a second bag. I was left with a massive 650-gram (1.4 lbs) boneless ribeye.

Threw it in the sous vide at 54.5°C (130°F) for 4 hours. Once it was done, I gave it a screaming hot crust in the cast iron and whipped up a homemade peppercorn sauce to go with it.

We served it up with a starter and some fries. I had originally planned a nice romantic dinner for the two of us, but by the end of the meal, we were both slumped horizontally on the couch, literally puffing through our meat comas like we were doing Lamaze breathing.

Curious to hear what you guys think of the result! Also, how do you normally deal with massive bone-in cuts in the sous vide without destroying your bags?

title. I saw an article from serious eats recommending sous-vide salmon at 105(!!) degrees fahrenheit, which doesn't at all seem safe if the fish isn't already sashimi-grade. even the higher temps i see commonly recommended (120 degrees fahrenheit) don't seem particularly safe if not done for several hours to pasteurize the fish; is achieving a decent degree of parasite/pathogen reduction possible, or should i just cook salmon the normal way or at a higher temp?

I've had question on my previous post as to the bark of the brisket. Here goes. Here's the briaket after the sous vide bath.

This isn't for every brisket cook... so hear me out. . The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

Thoughts? Did 10 steaks (15lb total) and 3 racks of ribs. Minimal evap loss and held temp really well. (Lifetime 50ish liter cooler). How do you all keep the packages separate/standing up in the water?

Hey I think I have heard mixed things. I forgot to add a fat to my chuck roast that’s going to cook for 24-36 hours at 131. Did I make it safe or will the herb flavor not distribute?

I use a su-v gun, I take it out from the bath let it rest for around 10min and then seal it for around 1 min for each side, what I'm doing wrong ?

Grabbed some scrap wood and MacGyver'd this. Getting ready to sous vide 4 racks of St-Louis ribs for 14 to 18hrs.

Does anyone see any issues with this set up?

What to do with these bad boys? 129 or 137 for 2H and then a quick sear in a cast iron at 9999F?

I preheat my pan 5-10 mins on low before sear. I dry the steak with a kitchen towel and let it hang out while pan is preheating. While searing I press on the steak with the towel for even sear and to wick off any excess moisture, flipping every 15-20 secs. By the time I get the crust color that I want my steak is overcooked. Middle parts are fine, edges were almost fully gray.

Idk what I'm doing wrong. Sometimes it works out well, sometimes I it doesn't. I sear on med-high, blasting burner in full makes too much smoke. Is the only way to get consistency to chill the steak in fridge/freezer?

This is fancy australian wagyu ribeye cooked @137f for two hours from frozen. We'll done parts were good, but if it was a cheaper piece of meat it would've been ruined.

I just put pepper on before I seared and feel like there wasn't much of a crust. It was really good, but Im used to more of a crust on my steak.

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.

Would you sous vide beef shank cut like this? If yes, how would you do it? Thank you

Long story short, have to get a new vacuum sealer. HAD a Food Saver. It worked, 0 complaints, but before I just stick with the familiar, is there a new or underrated brand/model since my old one came out (+-8 years ago)? What would point out to a friend in the market?

Sous Vide egg bites and honey decrystallization pics for attention TIA

This was a straight-up an impulse buy. So I'm a little out of my element since I've never really missed with wagu given how thick she is. Would sous vide be a good idea and if so, what temp/prep would anyone recommend?

I cooked this for 7 hours at 135 degrees. It was seasoned with salt pepper garlic, and that's it. It was tender, but it was also very dry. Is there a reason for that? What could I have done differently?

I seared it with a torch.

Still fairly new to sous vide, mostly steaks so far. This pork loin was crazy cheap so I snagged it but have no clue what to do with it.

It’s 7 pounds so I will have to freeze a lot of it. I would generally only be cooking for 2 people. Would you cut it into big 1+ pound chunks? Slice it into thinner chops?

What time/temp and sear methods do you suggest? Season before freezing or no?

I was served this steak last night after asking for a rare steak. The photo actually makes it look much better than it did in person, meat was brown and didn’t “bleed” when cut. It felt raw when I bit into it and for the first time in 29 years I sent a steak back to be put on longer. Now I’m doubting myself, was I wrong and it’s just because they sous vide the steaks? We have sous vide steaks at home frequently and I’ve never run across this texture before, it reminded me of raw brisket almost. This was also marketed as a “bistro” filet and even after they brought it back it the second time it was like a bit more of the edges were cooked, but the middle was still a slimy raw texture. I’m not sure if it was in the sous vide too long and the pan they used to sear was too hot? I didn’t eat it and I’m just needing validation that this meat looks off. I never complain at restaurants and I’m feeling guilty.

I was warned against SV’ing prime rib but thought this 1.8lb piece would be too hard to roast to get that perfect medium rare.

This was cooked at 129* for 6 hours after a 48 hour dry brine with salt only and seared on carbon steel with an additional 30 second baste with butter, garlic & herbs.

It looks delicious but was super chewy and felt borderline raw (I thought the sear would bring it up a degree or two).

Any advice were I to try this again? 137? Low and slow roast?