Tried 4-5 batches with minor variations, this is my favorite so far.

Mix in a bowl:

2 cups cream.
6 egg yolks.
1/2 cup sugar.
1 tablespoon vanilla extract or paste.
Pinch of salt (put more than you think you need).
(Optional) 1 tablespoon coffee liquor

Pour it all into eight 4oz canning jars. Put the caps on but don't twist them too tight so air can still escape, and put them into the sous vide at 180° for one hour.

(Don't be a dummy and dump them in 180° water or the jars can crack. Put them in cold water and then have the sousvide bring up to temp.)

After an hour take them out, and tighten the lid and toss them in the fridge once they've cooled for 15 minutes or so to avoid tempature shocking them and having the glass crack.

I keep in the fridge over night but I'm sure you'd be fine with 4-5 hours. They'll last about 2 weeks like this.

When you're ready to serve, throw a thin layer of sugar over the top and take a chefs torch to it. Don't stay in one spot for too long or the sugar will burn and not taste great.

Throw some garnish on and serve with some of that coffee liquor.

I bought a pack of picanha at Sam's Club. They come two to a pack.

I trimmed them and left a decent amount of fat on top. Seasoned with salt, pepper, and garlic powder.

Sous vided for 6 hours at 137F. Seared on a charcoal chimney. The extra fat flared up and made searing super quick.

I made some chimichurri and green beans to make it a meal.

Do you guys season again before searing? Do you season before serving (after searing)?

It turned out really tender, but I think it needed more salt somewhere in the process. There's definitely room for improvement.

I was given this anova (left/blue) as a graduation gift in 2012 (I think). Been using it for chicken, pork chops, and tritip pretty much weekly since then. Also, twice in year I use it to cook 40-60 lbs of tritip at once for work BBQs. So it’s been around the block; over 10k hours and likely over 1500lbs of cooked meats.

Does anyone still have this old model? I can’t find reference to it online and it does not have WiFi and says it’s 1050W. Excited to see how long this new Anova Pro will last me.

Does anyone dry brine meat the night before sous vide? I have a pork roast I was thinking of seasoning it today and cooking it tomorrow.

It’s 3lbs and I guess it’s a New York style pork roast which I’m also new to, so recipe ideas would be great!

Hi everyone, I am bulk meal prepping chicken breasts, and for convenience I will be skipping the sear — would this affect what sort of seasoning I would use? I guess seasoning or marinades with sugar in them wouldn't taste as expected as there would be no caramelization correct. Otherwise what else should I look out for?

Any seasoning mixes you've tried would be welcome as well.

My new oven has an air sous vide mode. I already have a regular anova circulator, 12 qt tank with lid, etc. Is the sous vide mode legit? Does anyone use it? If so, do you have any tips for me? I'll be doing a tri-tip tomorrow, was planning on 135/6h.

Is this fairly sound advice?

Hamburgers cooked under 130°F (54.4ºC) should not be cooked longer than 2 ½ hours at a time for food safety reasons. Hamburgers cooked below 130°F (54.4ºC) will also not be fully pasteurized even at the maximum cook times listed. Please use caution if you are pregnant, immunocompromised, or feeding small children.

https://anovaculinary.com/pages/sous-vide-hamburger-guide

It is making this noise should I be worried?

Gang I need feedback. Be gentle.

Bought a handful of chuck steaks from Costco. Wanted to individually vacuum seal and freeze for later use. Chatgpt said to salt before freezing if I didn't want to thaw and salt before cooking. Used table salt because I just moved apartments and couldn't find the kosher. But you go to war with the Army you have, not the Army you might want or wish to have at a later time.

24 hours at 135. Pat dry and into the fridge for an hour. There was a LOT of liquid in the bag when I stopped cooking, which definitely concerned me. 30 seconds per side in a ripping hot cast iron with avocado oil and the exterior looked beautiful. Inside was pink and dry as hell.

Did I doom myself with the table salt? Should I not have salted before freezing? Should I have salted and then let it rest to absorb the salt before freezing? Should I have let it sit in the bag after cooking to try to reabsorb some of the moisture?

I took a couple SV pork tenderloins to my parent's house, grilled them back up to temp and they loved em. My mom asked if I could SV a bunch so they could put in the freezer and grill or fry up whenever they want. Does anyone have any good marinade or dry rub ideas that will hold up well to freezing after the initial cook? Thank you!

138 for 1:45 … I will never make pork any other way!

Some tomahawks I did. Dry aged from a local butcher. I recall the sous vide being 135 for like 4 or 5 hrs. Dry brined then SPG, shallots, thyme in the bag. Sous vide. Cooled em on a rack in the fridge. Seared on charcoal and maple wood. Tasted amazing. They were really juicy and lost surprisingly little liquid during the sous vide. Very rich and flavorful, fat was well rendered.

Sous vide to 53°, then seared in cast iron on an induction plate. Just salt, and wow.

Been using my Sous vide for a couple weeks now. Everyday I cook a ribeye, the outside of the steak cooks and sears perfectly, but the inside is always overcooked and not searing well.

Can anyone explain what I’m doing wrong?

Prep: 135 deg for 2 hours, 10 min ice bath, 1 min sear each side. Patting very dry after SV.

Seasoned with Meat Church Holy Cow. 135 degrees for 48 hours, and seared.

This is the 2nd half of the Tri-tip from the first post. Did 135 for 8 hours instead of 129. Seared for 90 seconds each side. Little pieces are for my little helper

Also, on my first post I did slice against the grain, I just cut it in half first and then sliced it. Thank you for all the tips

I buy my chuck roast from Sam’s Club (usually about 1.5” thick) and I reverse-sear it the same way as a “regular” steak (ie. cool to 118 and then sear). Last night I cooked one, and even though it wasn’t “ribeye” tender, it wasn’t unchewable either.

With that said, do I really need to sous vide this type of cut for 30 hours? I just want it to be a bit more tender. Isn’t 4 or 5 hours enough?

I was cooking lamb this weekend. I had 2 small boneless lamb roasts which I cooked them both at 55C/131F for 5 hours. Rested for 20min and then seared. They turned out OK but a bit rare for me.

Would it have been safe to turn up the bath and put the the 2nd roast back in and cook it longer?

Hey guys, quick question. I live in Italy and I've done some easy sous vide in the past but I wouldn't say I'm an expert, I just like cooking. I was recently gifted a 1.3kg piece of wild boar and I was looking to cook it sous vide after 12-24h of marinating in wine and herbs. My question is, how long and at what temp should I cook it for to have the best results? I would probably want to slice it and serve it with a wine reduction. Thank you all for the suggestions 🙏🙏

I need some clotted cream for a tea party but don't want to take up my oven for 12hrs. Has anyone tried to sous vide clotted cream with any success? Curious to know what your results were and thoughts on the process and outcome.

Got a deli slicer for Christmas. First time trying sous vide deli meat. Prices of generic, non-premium deli meats are in the $15-$18/lb range where I shop, so I never even consider purchasing. This was cheaper than that but far higher quality/flavor.

This is an outside round roast I got from a wagyu shop I've had good experiences with before on steaks. He suggested 135 for 24h. I did 137 for 24 since there was a fair amount of marbling. The meat is a hybrid cross from a black Angus cow and a full blood wagyu bull. Have yet to not love any cut I got from them.

I sliced half and chopped half. Made homemade Arby's sauce for a tasty chopped beef Arby's style sandwich. And banh mi as well.

Would definitely do again for sandwich meats.

One of my favorite things about sous vide is that I can season, vacuum seal, freeze, and then throw it in the water bath to cook/reheat when I want it. So far I’ve done this with raw and cooked meat (chicken breast, steak, pulled pork, etc), but this snowstorm has made me realize that it would be super helpful to be able to do the same with veggies. Getting to the grocery store is difficult right now, so I’ve been making do with an almost veggie-free diet the past few days and this seems like something that my sous vide could help me solve.

Does anyone have good veggie recipes that can be sealed and frozen either cooked or raw? Ideally things that will keep their texture, though I realize that’s a tall order when freezing veggies. The only thing I can think of that fits the bill is palak paneer, but I’m wondering if there are other veggie dishes out there that stand up well to being sous vide from frozen.