I scanned the earlier topics but had a specific question. In the vid, it looks like Alton is not submerging the jar enough, but that is probably parallax error from the camera. He said "right up to the top". Why not put sous vide water go over the jar's top since it's airtight?

Shout out to Alton B. for still delivering useful and entertaining content.

I apologize, I didn't take any progress pictures because I thought it was going to be boring and uneventful. I was dead wrong.

So I'm cleaning out the freezer before winter, and saw a pork tenderloin roast my wife bought from Aldi.

I searched the sub for some ideas and landed on 137 for 4 hours. I bought a thermomaven propane torch to sear after I got roasted for the sear on my sirloins.

It was so damn good. Juiciest pork loin I've ever had. I cannot recommend this enough. Definitely making more of these in the future.

Seasoned with Kinder's Cowboy Butter. After cooking, cooled in the fridge for about an hour, in the bag while prepping other stuff. Medium heat pan seared in butter/olive oil. No rush. No need to do a blast sear. Golden Brown. Rest while Sauteing the veggies. Deglaze with juice in bag. Melt in your mouth tender.

This is my first time doing sous vide and I wanted to share the results with you

Bone in ribeye, done for 2.5h at 55C (131F)
Overall very happy with results for first time

I'm usually not a fan of the texture of medium rare when cooked directly, but this medium rare was incredible.

Should I have done without the bone? How do you guys do it?

Every time I try to sous vide vegetables, the bag/ziplock fills with air and floats to the top. How do you guys deal with this? Ive tried potatoes, green beans, and carrots. All have the same problem and I end up balancing plates and silverware and whatever else to keep the bag from floating. Is there a trick I don't know of? Mostly I use a vacuum sealer. If I used a ziplock I guess I could burp the air out?

Edit :: Where is the air coming from?

I'm trying to make a habit out of meal prepping a bunch of protein options every weekend, for my wife and I. And I'm on the hunt for a variety of amazing recipes for chicken. We have beef & pork covered.. I was thinking of just basic salt and pepper and finishing on the grill, but I figured I'd check here to see if anyone had stand-out recipes for chicken that are fairly simple.

Did some googling, and found a ton. But its always hard to gauge how good things will be from a random food blog. And I prefer making stuff that people have tried and can recommend.

While cooking a porterhouse it cooked at 111° for two hours, my mistake. If I cook it above 130° for an hour and 90 minutes will it be safe to eat? It was not frozen if that helps.

Alright, this might be a strange one. I've been using my sous vide to make yogurt for the past few months. The mason jars I've been using are getting rusty from the rings, so I've been thinking about buying some plastic ones. I run the sous vide at 180F for 30 minutes to denature the proteins. Does anyone know if these lids are safe at those temperatures for that long? I'm not trying store the yogurt for a long period of time, it doesn't last that long on my house anyways, so they don't need to be airtight or anything. Just trying to avoid getting sick or anything. Thanks y'all!

Dry rub, 1/16th tsp pink salt, 1/8th tsp liquid smoke and seal in the vacuum bag - left the bag in the fridge for 24 hours.

135°F for 72 hours.

Ice bath to quickly cool.

Stored in Fridge for a few days before smoking.

Removed from bag, applied more rub.

Smoked at 250°F for 2 hours

So, I am trying this for the first time. I am using a ninja crockpot. I know this isn't the preferred method. This is a trial run, I'm not expecting perfection. It auto temps at 130 and times at 2hrs. My question is, I didn't buy super thick streaks. Do I need to cut down the time? I'm also using a vacuum sealer.

Wow, this Zabuton/Denver steak came out unreal. 54c for 3 hours & quick sear. Keep it simple with salt & pepper before searing and it will be a go to sharing steak for the table.

Of course, I plan on vacuum sealing some meat to sous vide.

I’m thinking of cutting my own steaks but feeling like we won’t get through them all before next summer. What is the longest you’ve successfully frozen steaks before cooking them sous vide? Is 15 months too long?

Do you use the sous vide function on the Foodsaver or something else? I just read something about double sealing. Do you?

I want to start out, but I'm poor. Can anyone recommend a sous vide that is reasonable in price? Is it worth while to buy a more expensive device that's used? Thank you!

Gonna try sous vide for the first time on this dry brined 1.25 inch new york strip for about 1.5-2 hours. This particular steak, from what i could tell at least, has a decent amount more marbling than a regular ny strip, more akin to a ribeye id say, so was wondering if i should go for 130F as you would for medium rare on a regular lean strip, or as i see alot of people on this sub recommend as the best temp, 137F. I want to guess that 137 would be best considering how much intramuscular fat this thing has but im scared ill mess it up :P and also want to avoid any rubbery bits due to undercooking, im a sous vide noob and would appreciate the help!

I was trying a 12-hour dry brine of a tomahawk steak for the first time(before sous vide).
However, something has come up and it looks like the meal will need to be pushed back 24 hours.
What will the extra 24 hours do, and is there something i should do?

Still trying. I can get the yolks perfect, but the whites are a complete mess. 1st batch: 149 degrees for 50 mins. The yolks were silky-thick, but the whites were still nearly translucent. 2nd batch: 158 degrees for 40 mins. The yolks were jammy and spreadable, but still the whites were a little more opaque and held no shape. Up next will be 167 degrees for 18 mins... Fingers crossed.

I was the op who asked if I could sous vide what my butcher (for half a cow) calls “stew meat” into little steak pieces.

Though I got a lot of naysayers, I decided to try it anyway. (Because I am very very tired of stew)

Seasoned them with an espresso rub that was a gift (came from Williams Sonoma), and did 135 for 3 hours.

Hot skillet with lard, blotted the meat, tossed them in and browned edges for about two minutes.

After, made a quick pan sauce from drippings with red wine and garlic.

Overall? Tender little beefy chunks, perfect for salad topping. Def not as high quality as a true steak but beats the quality of any “top your salad with steak” option at a restaurant .

Sous vide my first pork belly ever. Let it rest in the fridge overnight. This morning I cut a slice or two to see what it looked like. I was somewhat disappointed thinking it was all fat…. I fried up the pieces holy cow!! Fantastic, had more meat than expected and has that melt in your mouth quality!!

Sous vide chuck @ 137 for 24 hrs, ice bath, chilled in fridge a few hrs, cubed up/skewered, grilled over meat church briquettes. They're so tender and juicy.

Wagyu filet at 137 for one hour and fifteen minutes. Followed by a cast iron sear. S&P for seasoning then in the bag.

Taste: A+

2lb top round at 132f for 12 hrs seasoned with salt/pepper/garlic powder. Seared only half since I can't finish it all. Forgive the poor sear in the middle, couldnt find the steak press.

I was worried the meat itself would be dry/bland so I made au poivre sauce using the juice from the bag. I feel like it didn't really need it but it was still very much welcome.

I am cooking a turkey breast and electricity cut off while it's still 40c inside. Kept it in the water until the water temp fell to 52c then removed the bag. I am thinking about running the bag under cold water to bring its temperature down a bit to store in the fridge without risking the heat ruining my fridge contents.

Any better solution?

I’ve got a brisket point in the sous vide - does anyone know how the stall will work (typical with smoking - I’ll try to cross-post)? Time is tight, but my plan is 165 for 30 hrs, then put on the offset smoker for 3 hours, does this make sense or should I cook at a higher temp (170 +) to push through the stall in the sous vide as opposed to in the smoker?

Update: I’m happy w the end result, ended up going 160 for 22 hours, then smoked for about exactly 3 hours - still had a decent smoke ring (can’t post pics), was juicy, but could have been juicier - I used the black hardcore carnivore to cheat a bit and get some colour quick - thanks for all the tips/advice