r/sousvide

I was exhausted from a long day, but I kept my spirits high because I had ropa vieja cooking for the past 24 hours, and it was looking choice as hell.

On Sunday, I got everything started: onions, green and red bell peppers, tomato paste, cooking wine, oregano, sazon, adobo, lime juice, and garlic all in the pan, smelling incredible. I seared some skirt steak, bagged it, mixed in the sauce and veggies, sealed it up, and submerged it.

As soon as I got off work, I bolted to the kitchen to finish it. Skirt steak is one of my favorite proteins, so I knew this was going to be dynamite.

Well… it blew up in my face.

I pulled the bag out of the cooker and was admiring the color of the juices, thinking about how I’d reduce it a bit before plating. As I’m letting the excess water drip off, I see a thin red stream of liquid starting to come out.

Panic sets in.

I start looking around frantically because I don’t want to bare-hand close this gap. This thing has been in a 180° bath for 24 hours, and I’m not trying to scald myself for dinner. By the time I turn around and find a plate to set the bag on, the bottom rips out and my beautiful creation plops right into my sink.

In hindsight, I think I know what went wrong. My original sous vide bags were like big Ziplocs with a port to remove the air. This time, I used bags that you seal on both ends to size them yourself. I’ve never had issues before with chicken or steak, but I’ve also never had this much liquid in a bag sealed by my machine. I think the weight was too much for the seal and caused it to fail.

The food gods showed me a little mercy, though. A small piece of ropa vieja got caught in the side of the bag, just hanging on like a climber over a delicious abyss. I snagged it, and it would’ve been a meal for kings.

After the wave of depression, I said screw it and ordered pizza.

Lesson: If you seal your own bags, be careful how much weight you’re putting on the seals. It’s just melted together by your machine, not one solid piece.

Is this good one to buy?

If not can I get alternatives, ordering to Ireland.

KitchenBoss Sous Vide Cooker Ultra-Quiet Immersion-Circulator: Stainless Steel | G300 Silver Machine Brushless DC Motor |1100 Watts | IPX7 Waterproof

Basically title. I’m pretty new to sous vide and was wondering if I could use it to essentially meal prep a bunch of stuff at the start of the week and sear it when I’m ready to eat to save time. My plan was to just keep it in the vac bag and leave it in the fridge and cut the bag open to sear it and essentially reheat it for an easy dinner throughout the week.

Would I be better off just searing it right away, and treating it like normal leftovers, or do you think the quality might be slightly better if it stays in the bag? There is usually a bit of liquid in the bag after I sous vide so dunno if I’d be better off taking it out etc. I was mainly going to do lean proteins like chicken breast, pork loin/tenderloin, maybe some beef if it’s on sale. Anyone who meal preps or has ideas on how to make weeknight meals easy I’ll take any advice. Appreciate it.

I finally made this yesterday and the steak was freaking amazing. I’ve had my immersion cooker about two months now and wonder why I didn’t buy one sooner.

So I tried this recently:

1. 75 minute sous vide for 1" thick pork chops

2. Ice bath 10 mins. Pat dry and place in fridge on a rack

3. Dredge and fry

Texture was ok. Prep was amazing for a large group as the fry went really quick. You're just frying the panko really since the meat is already cooked.

Problem is I miss my marinade. Usually I marinate in sake, ginger, green onion. I have no idea what does or doesn't work in terms of sous vide and marination.

Let me know if you have tips, thx!

So what is it ? Still pretty new but love it for a quick defrost and cook. Then sear ! Haven't found what I love the best

While heating up water to start a sous vide turkey breast before I leave to run errands, my Anova stick suddenly stops and powers off. It's a 4 year old non-WiFi version. I tested the outlet and all looks good.

Any suggestions?

If I have to replace it, any suggestions?

WOW these have become so much more expensive since last time I ordered! 2x ?

https://preview.redd.it/2sfzhs0ke8wg1.png?width=2530&format=png&auto=webp&s=519fa318d442ea8dc2da9966e9c54708cecbdfa3

Caught and froze a bunch of filets. Wondering if anyone has done rockfish and lingcod before? Do you let it rest then sear after? Recommended temp and time?

Will sous videing a 1” chuck roast for 7 hours make any difference in terms of making it more tender?

After the sous vide it’ll be grilled in the kamado

Attempting to make beef pastrami from a brisket. Recipe says about 24-36h at 155. So I set it up yesterday evening.

Come morning I find unit shut off. OK, I think its the "cover" I made to prevent evaporation, so I take it off and restart in the morning. It shut off twice since.

What is going on? Anyone experienced that before?