Home

stranac dubina zajam sous vide reddit teleks ja bolestan

Top Sirloin with a crust I am finally proud of! : r/sousvide
Top Sirloin with a crust I am finally proud of! : r/sousvide

First time sous vide! 30 hour chuck steak@ 135 deg. Done on my old brewing equipment. Heat gun sear. : r/sousvide
First time sous vide! 30 hour chuck steak@ 135 deg. Done on my old brewing equipment. Heat gun sear. : r/sousvide

Homemade] 30 hour Sous Vide sirloin roast. : r/food
Homemade] 30 hour Sous Vide sirloin roast. : r/food

Sous Vide Rib Eye (127º F for 2 hours) : r/sousvide
Sous Vide Rib Eye (127º F for 2 hours) : r/sousvide

Homemade] - Picanha Sous Vide : r/food
Homemade] - Picanha Sous Vide : r/food

Chuck roast cooked 27 hours at 130°F, seared on cast iron : r/sousvide
Chuck roast cooked 27 hours at 130°F, seared on cast iron : r/sousvide

24 Hour Sous Vide TriTip : r/steak
24 Hour Sous Vide TriTip : r/steak

After much trial and error, I finally made a proper sous vide steak! Ribeye 135F 3hrs : r/sousvide
After much trial and error, I finally made a proper sous vide steak! Ribeye 135F 3hrs : r/sousvide

Sous vide tri tip is magical : r/sousvide
Sous vide tri tip is magical : r/sousvide

Sous Vide Chuck Steak : r/sousvide
Sous Vide Chuck Steak : r/sousvide

Sous vide then smoked bottom round roast : r/sousvide
Sous vide then smoked bottom round roast : r/sousvide

First sous vide steak : r/sousvide
First sous vide steak : 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
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

First sous vide attempt, I'm absolutely hooked. Blade steak @130° for 10hours : r/sousvide
First sous vide attempt, I'm absolutely hooked. Blade steak @130° for 10hours : r/sousvide

First sous vide, NY strip steak. : r/sousvide
First sous vide, NY strip steak. : r/sousvide

48-Hour Chuck Roast : r/sousvide
48-Hour Chuck Roast : r/sousvide

Flank steak at 135° for 3.5 hours. : r/sousvide
Flank steak at 135° for 3.5 hours. : r/sousvide

Help! Sous Vide chuck turned out like shoe leather. : r/sousvide
Help! Sous Vide chuck turned out like shoe leather. : r/sousvide

IP Sous Vide! Didnt know they made one! : r/instantpot
IP Sous Vide! Didnt know they made one! : r/instantpot

48 hr Sous Vide Chuck Roast. Seared in butter. It was very good. Very tender. : r/sousvide
48 hr Sous Vide Chuck Roast. Seared in butter. It was very good. Very tender. : r/sousvide

Sous Vide Eggs - Are they worth it? : r/sousvide
Sous Vide Eggs - Are they worth it? : r/sousvide

My very first attempt at sous vide for a ribeye steak. Absolutely heavenly!! : r/sousvide
My very first attempt at sous vide for a ribeye steak. Absolutely heavenly!! : r/sousvide

I did my sous vide the old way in a pot on the burner with a thermometer. tried to keep it between 130/140 90 mins. seared w mayo. finish w butter. : r/sousvide
I did my sous vide the old way in a pot on the burner with a thermometer. tried to keep it between 130/140 90 mins. seared w mayo. finish w butter. : r/sousvide

I Thought Ribeye at 137° for 2 Hours Was Blasphemy......I Was Wrong, and I'm Sorry : r/sousvide
I Thought Ribeye at 137° for 2 Hours Was Blasphemy......I Was Wrong, and I'm Sorry : r/sousvide

Boneless short ribs, sous vide for 48hrs at 132° then seared in the Griswold! : r/sousvide
Boneless short ribs, sous vide for 48hrs at 132° then seared in the Griswold! : r/sousvide

Cooking sous vide for the second time. 135F for 2:30 : r/sousvide
Cooking sous vide for the second time. 135F for 2:30 : r/sousvide

Sous vide Sirloin Tip. 1st try with the searing torch! : r/steak
Sous vide Sirloin Tip. 1st try with the searing torch! : r/steak

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
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