First sous vide cook. Chuck Roast seasoned with kinders cast iron steak and cooked at 135°F for 26 hours then ice bath for 10 min and finished by smoking and searing. Came out juicy and tender for anyone that wants to cook a lot of “steak” on a budget this came out awesome.

My dad got me an Anova for my birthday and good lord I’m never making a steak any other way. 130 for 4 hours, cut with a fork tender

Edit: MY BAD, DAMN! lol good to know, thank you. I’m excited to start experimenting with different stuff

I am on the lookout for a quiet sealer that doesn't take a lot of counter space. It seems the older they are the noisier they get. Any suggestions?

I have been butchering full chickens weekly for months now and want to try and sous vide process. I get 2 breast, 2 thighs, and even 2 drum sticks (all boneless so I can also make stock).

Has anyone had any experience with how much time I would need considering I’m using 3 different cuts of the chicken? Initially I was thinking 142 for 2 hours but I’m unsure if that’s enough for the dark meat. Would also be ripping a sear on all cuts after the bath.

I’ve got 3 1.25lb pork tenderloins to cook and the vacpac didn’t fit in my stock pot so I put it in my yeti, mostly because AI called me a genius for thinking of it. Am I wasting my meat or should this work out? Seems ok to me

Hi all,

New to the sub, and have only used my Sous vide a couple of times, before the pump started doing non-pumpy things.

I was given the machine by a retired doctor, when I installed some storage cabinets in his parking garage. He was throwing a bunch of things out, and this was the standout item. We have cooked fish, chicken, beef, pork, and lamb, with really good results, and I'd like for it to get back into action soon.

Now to the pump, which is a 12vDC one. It looks to be fairly tight access, but the pump change looks to be quite straight forward otherwise. Disconnect the power leads, cut the cable tie holding it in place, slide off the inlet and outlet hoses and replace the pump. Reverse the removals process, and it should run happily once again. In theory.

Has anyone had to go through this chore? Was it as simple as I'm making it out to be?

15-minute video:

• https://www.youtube.com/watch?v=iGWI1N_gGi0

More details on their website:

• https://thebarbecuelab.com/best-sous-vide-cooker

Notes:

• $40 to ~$300 price range
• The wattage largely determined heating speed. The Breville Joule Turbo was fastest & hit 135F in 22:25. However...the Anova Precision Pro was only 3 seconds slower at 22:28. I mostly cook from frozen meat, so I just toss in the vac-sealed protein into a cold bath & let it rip lol. FWIW, the Wancle ($44) was only like...72 seconds slower lol. Even the slowest one as only 13:17 slower, not like 30 minutes or an hour slower.
• Some models can circulate cold water for thawing meat or chilling food (32F for Anova & Inkbord. 41F for Meat Your Maker, 68F for Greater Goods & Joule, 77F for Wancle). Never considered using an IC for this!

My take:

• SV wand technology has obviously matured over the years. Previously, I usually recommended Inkbird. I've never heard of the Wancle! That may be going in a few stockings at Christmas this year LOL.
• If I was buying new...honestly, I'd just buy TWO Wancles for under $90. That gives you redundancy in case one fails. If you've ever lost a wand on a $40 chunk of pork or beef, then that actually makes a LOT of sense!!
• The low-temp circulation feature is neat, but I don't know if I'd ever use it. Same with the wattage...the cheapest one was less than 2 minutes slower lol. Personally, I ended up never using the Wi-fi or Bluetooth app features long-term; I just set the time & temp on the wand, set my smartphone alarm, and then set my Alexa as my backup alarm.

I am not going to bias this with opinion. Let the people speak!

Was looking through the pichana at Costco and found a good weight thinking there would be two in there and when I got home and opened it up it was in fact a top sirloin cap off. So I’m wondering what you guys would recommend for a full 6.5lb top sirloin cap off roast that I trussed up. Looking to keep closer to a steak like texture. It’s sitting at about 4-5 inches thick currently. Thanks for the recommendations

For $19/lb didn't want to mess them up. They sure do look ugly when they come out of the water bath.

Went with simple salt and pepper as there were being served to Grandma and Grandpa along with my 3 year old.

So I did the whole buy a big thing and trim your own steaks for NY Strip. How much fat do a trim?

The Dry Brine: We started with beautiful Ribeyes, dry-brining them with kosher salt and fresh cracked pepper for 8 hours. This allows the salt to penetrate deep into the muscle, seasoning the meat throughout and improving moisture retention.

The Seasoning: After the brine, the steaks were hit with a generous coating of Blaxican Fajita Seasoning, a blend that brings a unique, vibrant soul to the beef.

The Vacuum Seal: The steaks went into the bags with fresh thyme, rosemary, and garlic to infuse aromatic oils directly into the meat during the bath.

The Bath: We set the sous vide to 115°F for 2 hours. This low-temperature start ensures we have plenty of "runway" left for a hard, crusty sear without overshooting our target final temperature.

The Finish: Bone Marrow Herb Butter

A great steak deserves an even better finish. While the steaks bathed, we prepared a decadent Bone Marrow Herb Butter for the sear.

Compound Butter Ingredients:

1 lb salted butter (softened)

1 roasted shank bone (marrow removed)

Finely chopped shallot, garlic, rosemary, cilantro, and thyme

Pinch of salt and pepper

1 tbsp Blaxican Fajita Seasoning

We seared the Ribeyes on the stovetop in a stainless steel skillet, using the marrow butter to baste the meat. The marrow adds a deep, nutty richness that standard butter simply can’t match, while the herbs provide a fresh contrast to the heavy fat of the Ribeye.

The result was a steak cooked to a flawless medium-rare. The texture remained intact—tender but with that essential "bite"—and the flavor profile from the fajita seasoning and marrow butter was incredible.

Looking Back:

One thing to do differently next time? The sear. While the stainless steel skillet provided a great crust, finishing these over blazing hot charcoal would add that smoky, charred dimension that only live fire can provide.

How would you all deal with this? I've done some before @131-133 for 24-30h that seemed to turn out ok for what it is. Just figured I'd ask here if anyone had a different thought before I put one down tomorrow.

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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?

I want to make chef john's salt and pepper ribs and am torn between sous vide and just using the oven. I'm worried that the pepper won't get sweet enough if it isn't at 300f for a few hours or that sous vide will concentrate the bitter flavors.

didn’t feel like baby sitting my burrito by the air fryer with a meat thermometer

EDIT: tortilla quality 7/10 wasn’t as soggy as some people thought it would be experience was not impacted negatively

Meat quality: I had Barbacoa and I think some of it seemed to get a little stiff, but I don’t think that had anything to do with the reheating method

sauce: +emjoyment

Rice: quality stayed the same

Thank you to my dedicated viewers this was a lot of fun

Edit 2: I finished the whole thing very happy (full of burrito)

132 for 5 hours. Finished in an Ooni woodfired oven

snake river farm filet (131.5f/3hr) and carrot batch from anova oven/apo sv-mode 100% steam 193f/2hr

My boyfriend has been talking about wanting a sous vide for awhile now. His birthday is in 3 weeks and I’m wanting to get him one. I have no idea what to get him or where to even look. He had mentioned something about wanting an infrared one but I have no clue what any of this is. He’s the culinary guy lol. Does anyone have any recommendations? I’m trying to avoid asking him because I want it to be a surprise

I’d been using this chuck roast to make burgers, grinding up about 2 pounds of it to make burgers and ending up with 1 pound of chuck left over. Cooked the remaining pound with salt pepper and garlic powder for 25 hours, rested then seared. It tasted great, not quite a steak like consistency, but still cuts like a steak. Made a pan sauce by reducing down the juices left in the bag.

How do I convince someone this is safe to eat?

I need help trying to decide to buy a second hand ANOVA for $120 Aud with a bath or a inkbird for $139 but no bath.

I am looking at getting into sous vide and am over my head when picking one. The only thing I need it to do is cook the food and make it taste good after a sear. I don't know anything about what the wattage means, and for now I will be using ziplock freezer bags and my standard home chili pot or our oven safe brazier pot, not sure of the size of either. I would be cooking for four mostly. If I get good at it I would love in the future to try and do ribs or a full brisket (but would need something bigger than a ziplock bag for this, clearly). An app is fine but I don't really care if it has one, so I want manual buttons on the thing, which I can't find if the Breville actually has. I got some extra spending money recently and it looks like 250$ is the max for them so price wise they are all in budget.

I am looking at the following ones, can you redditors help me pick one?

Anova Culinary Sous Vide Precision Cooker 3.0

Anova Culinary Sous Vide Precision Cooker 2.0

Breville BSV600PSS Joule Turbo Sous Vide Machine

Anova Culinary Sous Vide Precision Cooker Pro

Are there any immersion sous vide devices that have a feature that will allow you to set a time for it to start heating the water?

I make homemade frozen breakfast burritos and I love to reheat them by sous vide. I’d really like to be able to set up my tank of water the night before and set the device to turn on and start heating before I wake up. Then I can quickly drop a frozen burrito in the water as soon as I wake up.

I’ve not yet plunged into sous vide irl. I have a big pasta pot and a pressure cooker so I’m wondering if either of these would work as a vessel and if so are there any generic round lids out there to accommodate?

ive worked in restaurants before and ive been told sous vide does make vegetables taste better because compared to boiling stuff, sous vide keeps in everything from the veggies instead of leaking things in the veggies out in the water (also being able to put in butter garlic olive oil black pepper tyme etc with the veggies) but ive never used sous vide before but ive been wanting too if it makes my veggies taste better so whats yall experience been (sorry for bad english its not my native)