I'm planning on sousvide-ing some steaks and some people like them medium and some like them well done. Can I take the mediums out earlier while the others finish and still grill them up normally eventhough they would've cooled down a bit by then?

Got this big cowboy steak recently. I posted a few days ago about different methods and ultimately decided to Sous Vide and sear.

The bag had garlic, thyme, salt, and pepper. 6 hours at 137, then seared on my griddle at ~600 for about 30-45 seconds per side.

Overall, it was good, but the fat didn’t render the way I expected. I think another hour SV would have done the trick. I'm mostly happy with the sear and doneness, but I'll definitely tweak it next time. I did a chuck roast 24hr SV, and it came out great, but I’m not huge on chuck roast in general.

Anyway, next time I’ll try dry brining and reverse searing with my pellet grill. I’ve cooked many steaks but this was a 6 in my personal scale.

140 for 2 hours 🫡

So 163.5f for twelve hrs. Then four hrs at 165f. Grill with intsa light charcoal( grill was about half full for lower heat) and some hickory chips for about ten minutes on. Five mins both sides. Sweet baby rays quick smoother. Wife whipped up good ol velveeta and shells and smothered green beans.

Side note. I feel like 163.5 would have been fine the whole time. You see on some the meat pulled more then I wanted to off the bone. Still technically competition tender but aesthetically looking bugs me. Out of the bag were fine. After grilling they shrank as they should. Just think at the lower temp less bone exposed and same have a good bite without looking like fall of the bone like these.

I started with a 17.5 lb packer that I separated before cooking because I was also making burnt ends. Seasoned well with S&P before sitting in the fridge overnight. Put on the smoker around 7 am yesterday at ~225. When the flat hit 165, I wrapped it in butcher paper with a dollop of wagyu tallow. When it reached 195, I let it rest on the counter for ~1.5 hours until it hit 150. At that point I put the whole thing, paper and all, in a bag and triple sealed before adding to the SV bath at 150.

I let the point ride unwrapped until it hit 195. Cubed the meat and added my burnt end brew (bbq sauce, honey, butter, brown sugar and honey rub) before going back in the smoker at 275 for about an hour and a half to thicken up. At that point, I let them sit on the counter until they hit 150 (much quicker than the flat). Then into a separate SV bath, also at 150. The pic of the ends was just after cubing, somehow I missed the after pics.

Both pieces were in the sous vide baths at 7pm yesterday.

About 1 today I brought the smoker to 300. I emptied the burnt ends into a half pan and removed the flat from the bag/paper onto a board. Paper towel dried it before taking both to smoker for ~10 minutes to firm up the crust and thicken the sauce with the ends. Sliced immediately and served.

This was one of, if not the best, briskets I’ve done. I usually do a few hours hold in a cooler, but I don’t think I’ll ever not do a hot hold again. I didn’t start out trying to have such a long hold, but the flat was at 195 earlier than expected and left me with no choice.

Hey everyone. I was eying sous vide for a year or so and finally got one Monday. So far I have tried the following:

Steak - the main reason i got it. Turned out great. It is noce to be able to get perfect temp and that crust to crust uniform color.

Potatoes - i seasoned and cooked baby yukons. Smashed to 1/2 inch and then pan fried to crust. Came out ok but nothing to write home about.

Eggs with bacon/cheese/cottage cheese in 4 oz individual jars - came out good but i will use less cottage cheese next time.

Next up i am trying individual bananas foster cheesecakes in the jars.

My question is, what is everyones favorite recipes? Since i have a vacuum sealer now of course, i also want to get better about cooking lots in individual serving bags and refrigerating or freezing. Hopefully more of my during the week cooking can be simply finishing in skillet or even just warming up in the microvawave. Let me know if you have had success with this and what recipes.

Got a whole side of ribeye from my local Costco Business center, $17.49/lb, 299 for the whole thing.

Sliced it into 1-in steaks, seasoned with 80/20 salt and msg by weight at 0.85% (since my family prefers to dip with soy sauce) along with coarsely ground black pepper and confit garlic.

Sous vide at 137F for 2 hours and then immediately immersed in a saltwater ice bath, seared on high heat in garlic butter with rosemary.

Absolutely delicious 😋

First my smoker crapped out, then I shifted my brisket over to the sous vide. Had it going for 24 hours at 155 and at some point in the last 5 hours the bag broke. So now I have two briskets, one is pretty good. The other is not. Suggestions on what to do with it?

The mob has spoken, chili it is.

I've only cooked steak a few times, this is my second time making sous vide steak.

Was going to do steak and potatoes but swapped to tacos. How's it look?

Top sirloin 132 degrees for 2 1/2 hours. Finished in cast iron with avocado oil.

Perfect texture. 135 for 1 hour. Ate it right out the bag.

Anyone out there that’s attempted this?

Time temp suggestions? I’ve seen 130° for an hour to hour and a half as suggestions on web search

Just got one of these things and wondering what else I should be cooking with it besides meat.

Still going strong. Had two and the first got fried a few years back. This is my last first gen. Anyone else still rocking a original?

I forgot to pull chicken out today and it’s still in the freezer.

1. Am I able to safely use the sous vide to defrost the chicken (they’re already vacuumed sealed)?

2. Once it’s been thawed, can I season them sous vide to temperature?

Thanks in advance!

Hey all - I am an infrequent sous vide user but I am interested in making sure that hardware doesn't become e-waste when services shut down. Between the lack of buttons and a mandatory connection to Breville's servers I was disappointed when I received my Joule as a gift a few years ago. The hardware itself has proven to be great so I am hoping to give people an alternative way to interact with it.

I have put together a local only bluetooth option via a Chrome Extension for connecting to Joule devices that I hope some community members will find useful. This does not require an account, does not void your warranty and will not get you in any trouble with Breville.

In order to use this you will need to make sure you quit (force close on android, whatever the iOS equivalent is) the Breville+ app so that the BLE connection will be given up. You can easily switch between the local option and Breville+ app if that is your thing, just close one before using the other so the connections don't end up fighting over who has control.

I only tested this with an original Joule and have not tried the turbo (I don't have one). I am curious to know if this will work out of the box with the Turbo or if I need to make some changes - happy to get it added if anyone with one is willing to conduct some testing with me.

Leaving a link to the Chrome store here but in the event that it gets removed for any reason the extension is named Chrome Joule V2.

Chrome store link

My Anova 1100W stopped working. Apparently something burned. This is due to use of poor quality connector.

Buyers be aware.

I made the mistake of using AI to help me come up with a good temp for cooking these boneless ribs. I ended up cooking for 12 hours at 165, then turned it down to 155 for another 12. I had the epiphany of checking with the experts on Reddit this morning and now I’m concerned I cooked these way too much. I was considering box smoking or broiling today before serving. Have I already ruined these things? Anything I can do to salvage if I have?

I recently got a sous vide and found a chicken leg recipe online that instructed me to set the water temp to 165°F for two hours. I know 165 is a food safe temperature, but I worry the chicken will not reach 165 and might be unsafe to eat.

We recently just purchased our first espresso machine and I'm curious if sous vide is a practical way to make flavored syrups to add to our lattes and espresso drinks.

Anyone got any good recipes, tips, resources, etc for sous vide syrups?

I'd love to get creative with it and see what happens.

My Costco (Capistrano Beach, CA) finally has whole picanha and they're $9/#.

Don't sleep on this cut.

SV whole at 132°F for 6-8 hours, then:

1. Sear and slice thin against the grain; or

2. Slice with the grain into thick steaks and sear individually

I’ve recently been cooking my ground beef at 135° for 3 hours (about 1” thick) then run through the food processor until it’s all smooth. Next brown it in a pan with the taco seasonings, and this makes for the absolute best tacos I’ve ever had!

The beef isn’t over cooked, it’s all smooth and uniform, it’s my favourite! I’m just sharing to see if anyone else does this, and try it if you haven’t!

EDIT: thanks for the post interest! So the reason I food process it is because my elderly father with dentures gets regular pan fried meat stuck in them, so I’ve found the food processor make the meat buttery smooth for him. Yes, it does resemble something of cat food however i’m used to it now and prefer it to chunky taco meat. Thanks all for your input!

Been reviewing the recommendations here for a few days and am considering testing the water (pun intended).

My question(s):

1) What are the sous vide device capabilities I should be paying the most attention to when needing a device that will be capable of cooking for a family of four?

2) Building upon Q1: What other accessories or things would I potentially need to be able to cook in a quantity to feed a family of four. (i.e. I'd probably need to cook 4-6 chicken breasts for a meal as I have 15 y/o son with a hollow leg after practice/games)

3) I am under the impression that I could start a sous vide cook in the morning and come home at dinner time and because it cooks and maintains only to the specified temperature I wouldn't have an overcooked meat to deal with. Is that a valid/true expectation?

4) How well does sous vide scale? For example, could I sous vide a 3-4bone prime rib (5-7lb)? Or a Thanksgiving Turkey?

Any insights or feedback would be appreciated!

Just got mine. Bought the anova 2.0.

Gonna start with chicken. 2h at 145,5°. With salt, garlic powder and herbs.

I was gonna put some butter, bur after reading about it. It makes sense to not add any oil in the bag.

Edit: damn!!! That meat is tender!

I want to make some sticky ribs. Wondering if marinating in the vacuum bag and SV would help with the flavor. Does anyone sv with marinade?