Sous vide

ninnymugs

Hello all,

just got got my first sous vide setup. I’ve forbidden everyone I need, now I need some direction. What’s the best place to start with new cooking method?  Just looking for some pointers and some assistance. Such great culinary minds on here. I would never think to go anywhere else for help. 

Thanks!

Eggdicted_Dawgfan

Good info here. https://eggheadforum.com/discussion/1207618/sous-vide

ColbyLang

Start simple, thick ass ribeye. 129° for 60-90 minutes. Remember to pat down and re-season before the sear. Enjoy 

lkapigian

Chuck Roast 30 hours 135....quick sear in a skilled or egg you'll never look back

The Cen-Tex Smoker

@DoubleEgger

JohnInCarolina

The Cen-Tex Smoker said:

@DoubleEgger

dmchicago

https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Mattman3969

Boneless/Skinless Chicken Breast with fresh rosemary, sage and lil EVOO in the bag.  145° for 2hrs.  

DoubleEgger

The Cen-Tex Smoker said:

@DoubleEgger

jtcBoynton

Serious eats is a good resource:
https://www.seriouseats.com/recipes/topics/method/sous-vide

Douglas Baldwin provides a deeper dive into the technical side:
https://www.douglasbaldwin.com/sous-vide.html

JohnInCarolina

Chocolate pots.

caliking

ChefSteps has a nice primer.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Webass

caliking said:

ChefSteps has a nice primer.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have this app on my phone and use it often.  I do all the cooking in our home, out of necessity, not choice, and sous vide makes my life easier while producing consistently good eats.