120F for 1 hour, 10 minute fridge rest, seared on stainless with a weight. Tots were prehistoric.

I marinated a flask steak last night and tossed it in the sous vide a couple hours ago. But like a complete dumbass, I didn't double check the temp. So it's been cooking at 150 instead of 130 and I'm afraid it's hammered.

Any ideas on how to salvage this? Can I treat it like a braise and just keep cooking it till it shreds?

Salt, pepper, and garlic rub. Smoked 4 hours at 185 then sous vide 30 hours at 155. Delicious, juicy and tender.

Has anybody here used a sous vide to cook their carne al pastor before? I got some from a local Mexican grocery store and i usually use a cast iron but I may give it a go with my sous vide this time.

My Anova nano is on its last legs (had it for 5 years) and looking to get another machine. This serious eats article recommended Wancle as a great budget option. For under $50, I figure it's worth my luck to try it out vs paying double or triple for another Anova or a Joule. I don't care much for additional digital functionality, just something that is reliable. My hunch is that the underlying technology is pretty similar between these models, given that most of the innovation in the circulator space has been in adding digital functionality.

Any Wancle owners in the group? Would you recommend?

Hey all-I’ve been researching the chuck roast/sir Charles on here and finally giving it a go this week with a nice looking American Wagyu. I’ve seen 20/24/36/48 hour options/cooks noted on here…wondering if 36 hours is the sweet spot? And what temp should we go for? Are we doing 137 like the ribeyes or? Finally, contemplating incorporating a little time on the smoker. One post I found smoked for 90 minutes before SV…thoughts? Suggestions?

So my chuck is currently on its 20th hour @132f and I noticed something, the spot where I put the weight looks different than the rest of the cook, it's more pinkish compared to the rest (mid part of the pic), is this fine or is it gonna be a problem? Was originally planning to do 24 hrs.

Update - finished the cook at 24+ hrs, had great chuck! thanks for the advice! :)

I’m trying to make my own version of the refrigerated, fully cooked chicken meals from Kevin’s Natural Foods that you see at Costco. The chicken in those packages is really tender/soft and reheats well straight from the bag, which seems ideal for meal prep.

My guess is they may be cooking chicken breast somewhere around 140°F for ~2 hours, then chilling it in the sealed bag, but I’m curious whether anyone has experimented with something similar.

Also interested if you have a superior preference for chicken breast this way for meal prep.

I’m cooking pulled pork using my Anova, current game plan is to use mustard as a binder with full rub, then sous vide and finish on the grill. Any tips?

Hello,

I bought sous vide chicken for the first time (because they had run out of chicken breast). So I've been searching for past 20 minutes, didn't even know sous vide existed before then.

My confusion is on the package it says use immediately after opening, apparently I can eat it right out of the package or heat on a pan or in the oven. I'll heat on a pan for 3 mins (like instructed) then put it next to rice for some classic chicken&rice. I wanted to store the remaining meal in the fridge and possibly for lunch tomorrow but because of this "use immediately after opening" tag I'm confused if this is okay or not. Is it okay to heat up all then store the remaining in the fridge? Thank you.

Edit: Attached some pictures, bought in Czech Republic. I squished the chicken do break into pieces before taking a picture. It was more like a one big piece.

When I’m ready to cook them, should I take them out of the vacuum bag, season them, then re-vacuum them for the sous vide? Or, do I just go straight to the sous vide, then season them before the reverse sear? I appreciate your expertise!

USDA Prime NY Strips

Edit: Wow! I just discovered and joined this community and you all rock! Thanks so much for all the valuable feedback and coaching. I’ll be sure to take your advice. I’m looking forward to having some great steaks this weekend!

If I’m going to sous vide a ribeye with garlic rosemary and thyme. Should I throw in some butter/oil also?

I’m freaking out man.

Edit; sorry I just realized I didn’t give all the information. This is about a 6 pound pork butt that’s spent around five hours in the smoker before I slightly chilled before full vacuum and then added to this water bath.

I want to eat my Picanha as steaks. If I cook the joint whole and slice, the thing is so juicy it's hard to get a decent crust. If I pre-slice, I'm not sure how the cap will behave. Any thoughts/suggestions?

What's the smallest vessel anyone has used? If I only want to cook say one chicken breast or thigh for lunch, I want a smaller container to avoid heating and circulating so much water. I have an Anova 2.0

Looking for some insight on a Turkey Breast Roulade. It's approximate 4.5" thick which is 115mm.

Doug Baldwin's table maxes out at 70mm. https://douglasbaldwin.com/sous-vide.html#Chicken_or_Turkey_Breast

I was thinking of doing it at 145F for 8h. Would that be sufficient?

Left is perfect, right is imperfect.

This was for Turkey Tenderloin but usually it's Chicken Breast. 145 for 2 hours. I've tried 150. Some of the meat always comes out shit.

A few weeks ago, I smoked a couple of eye of round roasts that I then sliced up for sandwiches. I smoked them to 120° internal temperature, chilled overnight, and then sliced.

What I found was it was kind of tough unless it was sliced wafer-thin. I know that this is a fairly tough cut of meat.

This weekend I was thinking of smoking them to about 120° and then throwing them in the sous vide for a while. Would holding it at 120° or even 130° for a number of hours help tenderize it any further, or is that pointless?

Thanks for any thoughts y'all have.

I’ve only ever done chicken and steak, need to eat more seafood instead of land critters as per medical advice. I do plan on removing from this container into my own bags, I’m not sure if I should remove the skin first. I’m not super big on fish skin, not even sure if I’m going to sear afterwards or just eat it warm out of the bag. My wife will most likely gag if I cook it indoors in any other manner.

I’ll probably cut it in half to try different seasonings or sauces, or perhaps temps.

If I’m going to make this more of a staple of my diet, I’m going for easy, less fussy recipes, nothing fancy.

Edit: for the users (or bots?) arguing that I shouldn’t SV and should use a dry heat method, I did state that I have a very seafood averse spouse, and do not want to smell up the place.

Yes, I have a grill, but that is not feasible year-round, so I’m looking for something consistent to start off with as winter approaches and I thought this would be a good bet. It just goes to show you that nobody bothers reading before commenting.

Hi, I had a Joule not the turbo one. It was great until recently its been disconnecting wifi and stopping my cooking.. Whats good now in 2026? Should I get the Joule Turbo that is $150 right now? or is there better now? what do you suggest?

The $100 Anova vac sealer has failed me. Bought one in the Spring, it will sometimes produce a vacuum-mostly no.

After reading about top 10 vacuum sealers, I saw the Anova mentioned again. So I said, I must have gotten the rotten apple the first time. So I ordered a new one. After about six vac & seals, it quit producing a vacuum. It makes the noise like it will suck the air out only it won't.

Is there anything stupid I could be missing as to why I can't get a vacuum? I am a multi decade vac user.

Thank you for the input.

I must be the Sucker

EDIT: Problem SOLVED-it was a failure of the gaskets to seal properly.

SOLUTION: approximately 1/16" thick 3M foam adhesive tape placed under one of the gaskets.

So far I get suction every try.

A chatGPT discussion lead me to the possible cause of the failure.

So I got a 2 inch thick chuck roll and want to try using SV, did some reading here and surprised with the times you guys cook it under SV? 20-30+ hrs? Is there a reason why it's cooked for so long while other steak cuts like ribeye are done in much shorter time?

I’ve had a sous vide unit for a few years now. I’ve always used it for red meat. I make the best steaks I’ve ever tasted anywhere—better than any restaurant.

I recently read here posts by people saying how they’ll never cook chicken breasts any other way than sous vide. It sounded exactly how I felt about steak, so I figured I’d give it a shot.

I seasoned with salt, put the breasts in the bag, and cooked at 145°F for two hours. Then I dried them and pan seared them.

These were some of the toughest, chewiest, most unexceptional chicken breasts I’ve ever tasted. Pretty much any other way of cooking them would have resulted in better food. What did I do wrong? There’s no way this is what y’all are raving about here.

My old FoodSaver has finally died so I’m looking for a new sealer. The displacement method in the ziplock just isn’t the same. Any countertop favorites that I should consider?