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1answer
58 views

Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?

I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the ...
6
votes
2answers
310 views

Is it safe to cook large cuts of meat sous vide?

I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point. Some large ...
1
vote
1answer
342 views

Why were my sous vide sausages dry?

I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climbs to 165 and they are incredibly juicy. ...
3
votes
2answers
5k views

Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?

I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here. I'm currently focusing on chuck roast ...
2
votes
2answers
997 views

Do people add onions when cooking meat via sous vide

I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect the texture of the meat?
11
votes
1answer
1k views

Sous Vide ribs — can't eat for 2 days… best choice?

Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Right now, the ribs are about done with the ...
4
votes
3answers
1k views

Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous ...
1
vote
3answers
5k views

Sous Vide Interrupted

I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for ...
10
votes
1answer
5k views

Cooking Temperature for Crocodile meat?

Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like ...
7
votes
5answers
2k views

What is a good way for a beginner to start sous vide cooking?

I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowly build up until I have made my custom ...
6
votes
3answers
2k views

Meat juice reabsorption sous vide

I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy meat. One thing that bothers me, ...
8
votes
2answers
12k views

What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
5
votes
5answers
3k views

Advice for low temperature cooking

I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...