How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour an
Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be
I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook
How often do you need to change the water in your Sous Vide machine? Given food never touches the water I don't think I need to change it every time, but it doe
I read Marc-André LaFortune's post about using the Presto multi cooker as a secondary sous vide machine. I'm interested in doing this but it would appea
I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to trav
Has anyone experienced with post-marinade (or seasonings?) meat in the following way? 1) Cook meat in sous vide just with salt. Goal here is allow saltiness to
I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cook
So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is ther
Perfect fried chicken is the Great White Whale in my kitchen. It seems I've tried everything, well almost everything, I have not tried sous-vide. I'm still on
If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on seve
I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart
I have had a few items float a little in my sous vide supreme machine. Mostly veggies. How do I keep them from floating up and stay submerged?
I have a piece of venison I want to cook. The package says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this
What's the best way to prepare two steaks via sous vide if you want to cook a medium rare and a medium steak? Is it best to cook the medium steak first at its t
I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized ou
Is there a danger of the plastic bag melting for cooking via sous vide? How do you know when the plastic has melted?
My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure wh
I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in adva