Sous Vide Chuck Tender Roast 130F 24hrs~ : r/sousvide
IP Sous Vide! Didnt know they made one! : r/instantpot
Pincanha at 135° : r/sousvide
$5 at Goodwill means I should probably invest in a real sous vide setup, huh? : r/sousvide
How did I do? (19 day dry aged NY strip) : r/sousvide
First go at a tomahawk steak. 127°F for 2 hours, finished over chimney. : r/ sousvide
Boneless short ribs, sous vide for 48hrs at 132° then seared in the Griswold! : r/sousvide
137 for 2 hours-> Ice bath 15 min -> Grill. This is the way : r/sousvide
Chuck roast cooked 27 hours at 130°F, seared on cast iron : r/sousvide
Cooking sous vide for the second time. 135F for 2:30 : r/sousvide
First ever sous vide : r/sousvide
Top Round Steak - 12 Hours at 135F, Cast Iron Sear : r/sousvide
137 for 2 hours-> Ice bath 15 min -> Grill. This is the way : r/sousvide
My first Sous Vide steak - an inexpensive grocery store choice boneless ribeye. Not my usual grade or vendor, but 2 hours at 133 and an uncooled sear gave me a quite
Thanks for the chuck advice! This one (155 F/24) came out great. : r/ sousvide
First attempt sous vide. Critics welcomed! : r/sousvide
1st sous vide at 137 degrees for 3 hours from frozen, I am sold on this higher temp. Fat beautifully rendered and not over cooked at all. Finished in cast iron piping
7 day wet-cure- 36 hour sous vide - 3 hour smoked pastrami : r/sousvide
I did it for science: Filet mignon two ways. 127 for 1 hour with a chimney sear AND traditional charcoal grilling from room temp. : r/sousvide
3”+ ribeye sous vide and seared on a cast iron. Served it with a balsamic-onion-garlic gravy. It was incredible. Please ignore the messy kitchen. : r/steak
Crispy sous vide- 130 & seared on cast iron. : r/sousvide
First sous vide brisket! 72 hours in the sous vide and 4 hours on the smoker. How I'm doing brisket from now on. : r/sousvide
First sous vide, NY strip steak. : r/sousvide
Finally got my hands on a decently thick T-bone steak, and the pinkness is outstanding! : r/sousvide
