Hey yall. I’ve got a whole frozen chicken that I was planning to sous vide using a roasted buttermilk chicken recipe.

I was going to just put it in the sous vide, but I didn’t get the bag to vacuum seal very well, and had to step away to tend to some things, so now it has been marinating for about 3 hours, and I thought I would reconsider some of my process.

Should I cook it with the buttermilk in the bag, or dump it out? If I should dump it out, how long do I need to marinate it? Does it being frozen change the time?

Should I wait until it thaws to cook it?

Also, should I make sure to get a really good vacuum seal? Currently, there is a bit of an air pocket in the bottom left corner

And how long do you think this will take? From frozen? From thawed?

This is where I am at currently

Thanks!

Not a flurry of pics you've already seen before; 21 hours at 135° and WHERE HAVE YOU BEEN ALL MY LIFE????!!

GF and I cooked two ribeyes, pretty much the same weight one almost double the price of the other just to see if there was a noticeable difference. One was an $80 Mishima Reserve Ultra grade American Wagyu from Pat LaFrieda and the other was a $45 USDA Prime from Meat N’ Bone. Both seasoned the same with Lawry’s seasoned salt and cooked @ 133° for 2 hours, patted dry and seared on a 500° cast iron pan with beef tallow and served with a side of broccoli cauliflower casserole. To be honest the Pat LaFrieda ribeye edged out the Meat N’ Bone steak as far as being a bit more tender, but not by much, especially not almost double the price better. Bang for the buck we liked Meat N’ Bone for the win !

Can this tough cut be saved by sous vide and its marbling? How much time would it need?

As you can imagine I want a juicy shredded beef result, this brisket did not have the striation you’d want for another preparation. I’m letting it go for 3 days.. what temp would you use if you were me?

This is the method we use for our favorite steaks. I prefer the chuck end of the rib loin with lots of spinalis. I always look for the loin sections with the “rounded?” end on the left. Slice them no thinner than 2”. These are 2.5”. This seems excessive but rest assured it’s worth it. No cool down period required and the leftovers make insane steak sandwiches. Trim away that rounded end and the tails. Reserve the trim and grind for the best smash burgers, meatballs/loaf. I used to be a SPG only kinda guy but a friend turned me on to Uncle Chris’ steak seasoning and I’ve been enjoying it lately. So season liberally, vacuum seal and freeze. SV 137f for three hours and then remove and pat dry. Seared in a ripping hot carbon steel pan ( outside )over high heat for 30-45 sec per side and the sides. Carve it up and get down. This loin yielded two 2lb+ steaks with 11oz of trim. One steak is enough for one steak dinner for two and two steak sandwich’s the following days.

I feel like Tri-Tip gets overlooked, but with a 4+ hour time in a sous vide bath it becomes a beautiful cut.

Thanks to /u/l0g4rithm for the guidance. 137F for 4 hours then a hard sear using the rendered tallow I trimmed off before vac sealing. Then a 6 minute broil. Paired with some crispy fried onions care of Sohla El-Waylly

Are these possible to do at the same time?

The pork chops (boneless) are around 1.5-1.75in thick and the steak is around 1.25-1.5in thick.

What temp would you do these? For how long?

Angus ribeye I buy at a local farm where they raise them. 137.5°F for 2.5hrs. Umami salt, pepper, garlic powder, thyme. Mayo sear on the flat top. Muah

I am looking for a Sous Vide pot similar to this one. Where can i get something like it?

I popped it in from frozen, just realised the temp is wrong, have upped the temp to 62c, will it be safe to eat in another hour or so or should I ditch it?

Continuing my previous post (which was "well received"). I eventually ordered the 300W as I managed to find it for just a few dollars more than the 200W.

Compared to their earlier models, it has the benefit of IPX7 rating for the controller part and a better thermostat accuracy (plus one affiliated reviewer mentioned positively that the bottom is now enclosed as part of the stainless steel structure instead of using a flimsy plastic cap).

Now, from the relatively few customer reviews I could find it seems similar to their other models: most seem happy with the product but a minority have encountered some quality control issues, some minor and some major.

I'm not sure when was this model released as Inkbird doesn't mention that, maybe it's still very new, but I managed to find two 300W complaints on their official forum, one about the screen falling apart and another about defective heating.

Anyone here who's had the 300W for at least a couple of months cares to chime in? Thanks.

Hey so i recently started college where each dorm gets a sous vide machine, but I have never used one before. I was wondering what all can I cook in them? Am vegan btw

After much research I recently bought an Inkbird isv-300w and since before the purchase I didn't find much info about it, I thought I would share my experience. As you can hear in the video, this machine makes a pretty loud summing noise, which could still be tolerable, but the ticking noise is absolutely unacceptable. Maybe it was just my unit that was faulty, but I contacted the inkbird support sending them this video and they told me that this noise is normal and to be expected at high temperatures.

Luckily I was still in time to use the Amazon return policy, so I sent it back and with the refund I bought an Isv-200w: the difference is between night and day, the 200w is so silent, that sometimes I wonder if it's working or not and have to check by looking if the water is moving around.

Maybe I was just unlucky, but it's a pity that the 300W didn't work as expected, because its waterproofness was a nice plus, but for me hearing that ticking noise for hours was absolutely not an option.

Looking to get my first immersion circulator. I've had a vacuum sealer for over 5 years now for storing food, and always wanted one. I figured it's time to treat myself.

Cooking steak in the past was abit bleh for me, id poke it with a meat thermometer and then the juices come out, so now with sous vide I know I'll feel confident more with results, and takes some of the stress out of hosting.

My main criterias are somewhat budget friendly, and quiet. My kitchen is connected to my living room, and I'd want to be able to watch a movie or show without whirring or high pitched noise.

After doing searches on this sub, alot of posts 2years ago were mentioning the 200w. Making this post before I finally decide to pull the trigger.

I'll probably get one of those bins w/ racks with a lid from Amazon so I can have it circulate around many sous vide bags simultaneously.

If any of you have suggestions for "low cost but high quality of life increase return on investment" suggestions to get in the kitchen as a whole, or to accompany sous vide, I'm all ears :).

Im new to sous vide, i've found a wealth of info in here, and I'm having fun so far.

I do have a question about using marinades for sous vide. I just took two pork tenderloins, added marinade, and vacuum sealed them. After I was done, I started wondering, will too much marinade effect the cook? I guess I feel like it might be like boiling the meat with all the extra liquid inside. Is that the case, or am I overthinking it? Any tips for using marinade would be greatly appreciated.

Thanks!

To impress the boss. 24 hour sir Charles. I bring it in cooler to keep warm and have a torch show before service.

Recently switched from cast iron to stainless steel and also recently received some “American Wagyu” Filet Mignon as a gift, so of course I had to sous vide the steaks and pan fry in the steel.

I cooked the steaks at 126° F for 1 hour, then pan seared in butter at med-high heat for 1 min 15 sec per side, and of course basted with the butter.

This is my 3rd attempt cooking in a stainless steel pan and I’m extremely happy with the results - these may be the best steaks I’ve ever made. It’s safe to say I’m a stainless steel convert now.

Yesterday I made surf & turf at home with sous vide for the first time and it turned out really well. I used lobster and a ribeye that I ordered online from Maine Lobster Now (they also have a steak section, not just seafood).

I cooked the steak classic style, 132°F for about 2 hours, then gave it a cast iron sear. The lobster I cooked separately at a lower temperature and finished with garlic butter.

I honestly didn't expect to get something at home that feels close to a restaurant dish, but sous vide really brings out the best in both ingredients.

What pairing have you found works best when doing surf & turf with sous vide? Shrimp, lobster, scallops? Or do you stick to just a simple steak?

This will sound like a strange suggestion, but I've been looking at sous vide cookers after making yogurt a couple of times using other means and seeing it's difficult to get a consistent temperature.

I can get the Inkbird 200W for ~$40 right now, which is apparently a pretty good deal (my brother said he got their 100W a couple of years ago for $100). But I've been thinking whether I should get it just for yogurt making.

I don't really want to start using those vacuum sealed bags. Plastic is a no for me and I've read some differing opinions about the silicone bags.

So this would probably result in some different texture, but what if one puts chicken breast in a small glass container (perhaps a beaker) filled with water already at the right cooking temperature (to get it going), inside the water bath heated by the sous vide? Preferably finishing with just a short sear. I assume the heat transfer shouldn't be much different from cooking in a bag, but this of course will have a wet cooking effect.

Has anyone tried this? Will the result be terrible? And specifically about the Inkbird 200W – is $40 really a bargain or has anyone found it for less?

Thanks.

Boneless Delmonico (ribeye), cooked sous vide @ 137F for 4.5hrs from frozen. Salted @ 1.5% in the bag. Removed from bag to a wire rack, patted dry and let rest for 30min while I prepared my other sides.

Lightly friend some garlic, rosemary, and thyme in olive oil to use as a flavored fat during the sear and for my potatoes. Pan-seared with the strained oil and some butter at medium-high for 2min, torching the opposite side. Flipping every 30 sec or so until the crust is dark, but no longer than 2.5min. Started torching after the first flip. Once sliced, crack some fresh black pepper and salt on top.

The fat was jelly and the flavor was deep - definitely my favorite way to cook and enjoy a ribeye.

Key takeaways: - Long sous vide time for a proper rendering of the fat, but not too long that the protein loses texture. - Allow a long rest period after sous vide so that the surface can dry and the internal temp can fall a bit, in order to get a full crust without overcooking it. - Use a butane torch on the widest flame setting to help your crust along, without having to get your pan ripping hot and burning oil. Avoid the smoky house. Only if you are pan searing of course.

Thank you, hope this info may be helpful to somebody.

As an avid Sous Vide enthusiast, I have properly disposed of my slow cooker. That said, we're trying to make the classic recipe that combines Kirkland frozen meatballs, chili sauce, and grape jelly (with some additional Sweet Baby Ray's) into a delicious appetizer. Anyone have suggestions for time and temp in the bath?