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

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

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

First time cooking sous vide. Ribeye at 129 for 1 hour. I'm hooked! : r/steak
First time cooking sous vide. Ribeye at 129 for 1 hour. I'm hooked! : r/steak

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

Sous vide hanger steak : r/sousvide
Sous vide hanger steak : r/sousvide

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

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

My husband requested Venison for dinner, so… Sous vide tenderloin + backstrap slathered in homemade garlic and fresh herb butter and seared to perfection in my trusty cast iron! : r/sousvide
My husband requested Venison for dinner, so… Sous vide tenderloin + backstrap slathered in homemade garlic and fresh herb butter and seared to perfection in my trusty cast iron! : 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

Picanha roast cooked sous vide to medium rare and seared on a cast iron pan. : r/sousvide
Picanha roast cooked sous vide to medium rare and seared on a cast iron pan. : r/sousvide

NY Strip @ 129 : r/sousvide
NY Strip @ 129 : r/sousvide

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 attempt! 135F for 2 hours : r/sousvide
First sous vide attempt! 135F for 2 hours : r/sousvide

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

My first sous vide steak! Frozen strip steak, 4 hours @ 131, ice water bath for 1.5 hrs, then reverse seared on Weber Kettle with pecan chunks. Pretty happy. : r/sousvide
My first sous vide steak! Frozen strip steak, 4 hours @ 131, ice water bath for 1.5 hrs, then reverse seared on Weber Kettle with pecan chunks. Pretty happy. : r/sousvide

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

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

Homemade] Sous Vide Ribeye, finished in the broiler : r/food
Homemade] Sous Vide Ribeye, finished in the broiler : r/food

5 lbs strip loin salted & seasoned for 24 hours then sous vide for 14 hours @ 135 degrees. Then seared. : r/seriouseats
5 lbs strip loin salted & seasoned for 24 hours then sous vide for 14 hours @ 135 degrees. Then seared. : r/seriouseats

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

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

How do y'all feel about sous vide+smoke? : r/smoking
How do y'all feel about sous vide+smoke? : r/smoking

First reddit post and first attempt at sous vide. Rack of lamb at 130 for 1.5hrs. Understanding the hype : r/sousvide
First reddit post and first attempt at sous vide. Rack of lamb at 130 for 1.5hrs. Understanding the hype : r/sousvide

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

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

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

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