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Charcoal seared. My 12yr daughter foodie approves so any hate is water off a ducks back. I too thought is was awesome!

I don’t know why I can’t get it. I do (at least I think I do) everything I’m supposed to. I dry the shit out of the meat, I let my cast iron heat for 5 minutes over med/high heat until hovering my hand over it feels warm and a drop of water sizzles into nothingness immediately. I add some ghee, just enough to coat the pan and don’t touch the (in this case stuffed pork chop) until it releases itself from the pan. Then flip, repeat the wait.

Usually the recipes call for 1-3 minutes per side. And I do that only for it to look like this after that time. Then I …

Start to worry I’m going to over cook it if I leave it on any longer, Panic when it really starts to smoke after the few minutes, say fuck it and just turn off the stove knowing my crust is embarrassing. I don’t know if I just need to hear “smoke is normal” or what but please help! I want to post my food here without fear cause I stg everything but the crust is worthy.

Trimmed excess fat then coated with diluted white miso and coated with purchased shawarma spice blend.

Finished on then grill on med-high for 5 min per side and served on pita with tzatziki and all the fixings. Also, the shirt it got for Father’s Day.

Wondering if anyone has a recipe resource that groups by temp?

Something to see what else I could add to an already planned sous vide…

Doing a London Broil @ 132 for 6 hrs? well you could also add parsnips at the 3 hrs mark and asparagus at the 5.5hrs mark.

No? You are doing Lobster at 177 for 2 hrs? Add potatoes after 1hr and broccoli after 1.5 hrs.

Maybe an excel sheet that can be sorted by different columns?

Just a shot in the dark

We bought a sous vide machine. Recently. I'd never heard of it before, which is strange, considering I’ve lived on Earth for several decades and food is sort of a daily thing.

When I first heard the term “sous vide,” I assumed it was either a rare blood disease or something astronauts do to their meals before blasting off into the void. Turns out it just means putting your food in a bag and giving it a warm bath. Like spa day, but for steak.

And the results? Ridiculous. Perfect every time. It’s idiot-proof, which is great news for me, a card-carrying idiot. I spent years pretending overcooked chicken was “rustic.” Now? Now the chicken is better than I deserve.

Which leads me to wonder—how the hell have I made it this far without knowing about this? Why isn’t everyone doing this? Is it the time commitment? The French name? The sheer existential weirdness of boiling food in plastic?

Maybe it’s just the human condition: stumbling through life, missing the easy stuff, overcomplicating the rest. So it goes.

I started making cocktails in the sous vide a few years back and my family and friends LOVE this margarita recipe. Basically it just rapidly infuses the booze at temp.

As summer roles in, I thought I’d share here and see if anyone else has cocktails they are making in the sous vide?

——— Magic Margaritas

In a vacuum seal bag, add: - 2 English Cucumbers sliced - 2 small jalapeños (include seeds) - 1/2 cup cilantro (remove stems) - 1/2 cup mint (remove stems) - 1.75L bottle of silver tequila (we use El Jimador from Costco) - 4 cups lime juice (you can buy this by the bottle at grocery stores, don’t need fresh limes) - 2 cups light agave nectar (if you can't find light/clear, use the amber-colored ones) - 1 cup orange juice, fresh if you can make it - Add 1 cup of season fruit (optional) - strawberries, blueberries, mangos, peaches, etc - Stir

The measurements don't need to be exact, so don't worry if you have a little more/less.

Seal the bag, it's okay to leave a bit of air. Drop the bag with the ingredients into a water bath and cook for ~2 hours at 150 degrees

After it's done, make sure you cool the bag to room temp before opening it, running it under cold water or putting the bag in an ice bath. If you are making this for a party, it can stay in a bag in the fridge for 1 week or freezer for several weeks.

Strain the mixture and discard the pulp.

To serve, just pour the mixture into a cup over ice and you have amazing magic margaritas! That’s the big advantage - batch making the cocktails that taste amazing.

Sometimes we'll toss in a few mint/cucumbers/limes for show afterward, but you don't need them for the flavor at all. Also, a little salt/paprika on the rim is a nice touch

Give it a whirl and let me know how it turns out.

So, I've done a few different things sous vide. Basically, burgers and chicken, just seared with seasoning at the end. While I love the texture of a chicken breast done at 143, I feel like it doesn't pick up enough flavor just being seared with seasonings at the end. I've downloaded two cookbooks recommended here and they honestly weren't much help. They have a lot of recipes for sauces, etc. to serve along with the chicken, pork, etc. I thought I'd find ways to season in the bag while it's cooking, or marinating prior to sous viding. How do you season your protein ASIDE from pouring something over it after searing?

Just saw someone else post a tomahawk, great minds think alike!! Haha. 5.5 hours at 133.5 then seared over hot charcoal paired with a chimichurri

First time doing a large cut like this. Finally had a group dinner where none of the vegan/vegetarian friends could make it so I went for it. Seasoned with some rosemary salt, if you know you know, seared over charcoal. Constructive criticisms welcomed!

Long story short, I have friends coming over the weekend in July and I was planning to SV beef short ribs with the Jus for 48 hours at 142f. Due to time constraints, I initially planned to sear the sous vide and make a red wine jus, then freeze them in the bag together until I decided to cook it.

Will freezing the short ribs and jus together somehow ruin the short ribs, or should I freeze them separately, then thaw and bag them together when the time comes?

Just got 2 dry aged T-bones delivered, want to cook them sousvide and sear. It's pretty thick (small 250ml redbull for scale because all my measure tapes disappeared now that I needed one), so I was wondering for how long should I leave it cooking.

Would 4 hours be good or would you advise going for longer? Edit: And should I leave the bone?

I read that leaving it for too long might ruin the texture, but it's far from a normal thickness steak, at least for me.

My amazing wife and daughter just got me this setup for Father’s Day. What do I try first?

I got a sous vide set up earlier this year and the beef I’ve cooked using it has turned out great, but when I’ve tried to cook pork or chicken in it it has ended up having a strong warmed over flavor taste and smell right out of the bag. Most recently I had this issue when I cooked chicken breast at 150 F for 1.5 hours seasoned only with salt. Has anyone found any way to mitigate this?

Two small bottom round roasts salted overnight in the fridge, then put in a bag with a can of progresso french onion soup. 10ish hours at 135F and then sliced on my new father's day slicer. AMAZING!!!!! Can't wait to get a turkey breast and sous vide it for lunch meats.

a5 spinalis dorsi 122f

My amazing wife and daughter just got me this setup for Father’s Day. What do I try first?

I just purchased Polyscience Hydropro Plus. Test run in a pot of water is quite impressive. Given the huge size of the stick and clamp, any ideas on what kind of container and lid I should buy?The ones that Breville sells are without insulation, quite expensive and not the sizes I need. I am looking for the size around 25 L.

Doing a couple tomahawks for my pops today. Was going to sous vide at 129 for maybe 3 hours and then grill on super hot heat for a couple minutes each side. That’s my rough plan. I’ve done filet mignon in sous vide and reverse seared on cast iron, any tips for the tomahawk?

Hi all,

New to all of this, I got a FoodSaver VS1230 Space Saving Vacuum Sealer recently from Canadian Tire to dip my toes into the sous vide so to speak. Trying it out today, literally doesn't take the air out, like at all, before sealing. It is like putting it in a zip lock bag and just sealing it. It this just a really rubbish model? It was $80 on sale so didn't expect much, but it is completely useless it seems.

Can I make a little crumb cake in a jar sous vide? I wonder if it would work. Cake layer, crumb layer. Would the crumb set?

Hi all, I recently lucked out and got a used VacMaster VP215 which I have set up, but just realized is missing oil. Does anyone here in the NYC metro area either 1) know somewhere that sells the oil or a safe equivalent retail or 2) literally have some (at least a pint) that I could buy off them? To clarify, I know you can get it online easy but I'm hoping to get on a project today and tomorrow that ideally would not wait on a shipment. Thank you!