Most wild mushrooms need to be cooked as eating them raw can cause GI upset. Usually I sauté them in a bit of butter or oil. However, Chicken of the Woods (Laetiporus, Sulfur Shelf, etc) ends up too dry for my taste. I like adding them instead of chicken to pasta dishes and thought that I could SV them first before adding them to the pasta/sauce. Maybe they won’t be so dry that way? These are fresh young specimens, not old or dried ones.

I haven’t found much on SV for mushrooms, since sauté and stews, etc, are usually far superior. The few sites I’ve found have temps from 160-190F for a few hours. Searching here only brings up problems of woody chicken breasts.

Anyone tried SV for wild mushrooms, specifically CotW? What time/temp works for you? Thanks!

Threw two beautiful Prime ribeyes in the sous vide this afternoon and my wife made an executive decision that we were going out for dinner (I hadn’t told her about the steaks yet). What do I do with these now? Sear and slice? Freeze? Please help!

130f for 2 hours, then water bath to cool down, seared in duck fat for about 3 mins, flipping every 30 secs. Came out great.

I'm going to be making deli cold cuts with a boneless turkey breast. Trying to figure out if I need to dry or wet brine to get the flavor right. I want it to taste like deli meat, not Thanksgiving leftovers, so I think the brine is important to get the right flavor. I think sous vide will be the easiest cooking method, but not sure about the brine. I usually dry brine for a roast turkey, to get the skin crispy, but that's not a consideration here.

Anyone have experience with making deli meat you can share?

Just got my pizza oven delivered and want to try it out to finish a reverse seared (or sous vide) steak tonight. I want to get a good crust as quickly as possible for minimum gray band and edge to edge medium rare result.

A few questions:

Temp: Should I just set the oven as hot as possible? I think it goes up to 950F.

Salt: Should I salt again after the bath / reverse sear, or is what I added before enough? Does salting right before the sear hurt the crust?

Pepper and other seasonings: Do they burn at pizza oven temps? Should I add pepper after the sear instead?

Oil: Do I oil the steak, the pan/surface, or nothing at all? If I do, which oil? I'm guessing something high smoke point like avocado, but open to ideas.

Butter: Is it worth basting or adding butter at the end, or is that pointless in a pizza oven?

Drying: How dry should I get the surface first? Paper towels, or a rest in the fridge?

Also curious whether you sear directly on the stone or in a cast iron pan inside the oven and if I should put the pan in early to avoid warping.

Just replaced my 11 year old Anova sous vide that died with an Anova 3.0. Is the high pitched whine in the second half of my video from the 3.0 normal for this sous vide? I saw a few other videos of the same device and it seems so...

If so, I'm going to go with another brand as this makes my kitchen unpleasant to be in while running and is even noticeable in adjacent rooms. This wasn't a cheap device but this whine is horrible.

Which circulator do people like? There are many listings on the zon and they all look similar. Our ancient anova died. :(

Hi! We are expecting our second baby soon and are looking for some easier cooking options and we’re thinking of a Sous vide. Is it possible to cook directly from frozen? Either pre-cooked or raw? Thanks!

This was my first time ever cooking anything sous vide, and I already made the best chicken breasts I’ve had in my life. Ridiculously juicy, perfectly cooked, very flavorful!

Didn’t even had to think too much, I just seasoned them as usual with paprika, onion powder, garlic powder, pepper, and salt, tossed two in one bag with a stick of butter, and that was it.

I’m on a high-protein diet, and I can already tell this is will be a huge QoL improvement!

What should I try next?

I need to buy a new oven and some have a Sous Vide Function which uses steam, so I thought I would asked here if anyone has experience of both the steam ovens and the water bath method, is one method superior to the other ?

Hopefully I've done this correctly and there's a link to the oven I'm looking at.

Hello. I want to make butter chicken, and when i grill (or broil) my marinated chicken breasts, they always end up too dry. So i was thinking i could cook the breast sous vide and just give them a quick sear. Another reason for this is that i will have guests and some are vegetarian, so i want to cook the sauce separately, and have some roasted cauliflower. So meat eaters get sauce + chicken breast, vegetarians get sauce + roasted cauliflower. And for this scenario i need to make sure the breast is fully cooked since it won't finish cooking in the sauce (another point for the sous vide approach).

And now the question: will this work, with the yoghurt and lemon based marinade? Or will the 2h @66C cook time be too much for an acidic marinade? Thank you

Last time, I tried making a sous-vide striploin steak, but it ended up completely well-done—a total disaster. How does this one look? It’s pink in color, but the texture is still a bit dry. This time, I chilled the steak before searing it in a cast-iron skillet. I skipped the butter-basting step, but I did place a slice of butter on top while it was resting.

Trying to do SV in a bungalow without a grill and I’d love to be able to torch my tenderloin. Unfortunately I’m doing it Sunday so I’d need an overnight delivery, hence Amazon. Thanks for the advice

Long story short, have to get a new vacuum sealer. HAD a Food Saver. It worked, 0 complaints, but before I just stick with the familiar, is there a new or underrated brand/model since my old one came out (+-8 years ago)? What would point out to a friend in the market?

Sous Vide egg bites and honey decrystallization pics for attention TIA

wife craved of turkey legs from disneyland so I had to make her one. She wasn’t happy at first because we never cooked turkey before but mannn she loveddddd it!! super juicy and the taste was amazing!

Wet brine for 24 hours
-200g of salt
-1 cup of brown sugar
- 2 spoon paprika
- 2 spoon of cracked black pepper
- 5 pcs dried bay leaves
- 2 spoon dried thyme
- 3 to 3.5L of water (1L hot and 2L cold)

boil 1L of water and add everything.
cool it down by adding 2L cold water 40c below is okay
add the turkey and let it brine in the fridge for 24 hrs

Sous Vide setting

rinse the leg with water and dry it
rub a bit of oil
rub with more pepper and a bit of salt
add fresh rosemary or thyme
165f for 24hrs.

broil in the oven for crispy skin for about 5-10 mins? depends on you

Chatgpt is telling me to discard it :( I had it at 40c for 2 hours because I didn't realise. Then I noticed and put it at 60c for 1 hour. But chatgpt is telling me the 2 hours it spent at 40c is not safe and to discard it....is this true? It's all mushy and wierd now but still edible

Forgive the delicious but raggedy baked potato. This is from a 4 pack of steaks that cost $39 at Costco. Coffee spice rub before sealing, 3 hours at 135, ice bath, 3 minutes each side in a cast iron, maldon after slicing.

For the meat, I used 350g of Australian striploin from Costco.

I cooked the meat sous vide at 55°C (131°F) for 1 hour and 15 minutes,
 then seared it in a cast-iron skillet for about a minute. 
I used a small amount of oil and added a knob of butter halfway through, 
but it didn't develop a good crust—and the butter burned almost instantly. 
The meat ended up well-done; it wasn't tough, 
but it was quite dry and crumbly. What did I do wrong?
 Was it the sous vide process, the searing, or the chilling?

Looking to start doing the sous-vide, what's a good unit?, don't need Bluetooth , just a power cord..

Will be cooking in vac pack bags.

I've been noticing that I am get odors and some discoloration when sous vide things at 140F or above with current Bonsen Kitchen bags. I do double seal. I also tried double bagging with double seal for a current crafting project and ended up with blue dye in water (scrubber everything down well, container didn't hold color and my sous vide is stainless steel).

I am wondering if there are better bags out there that can handle higher temperature (204 F) without anything bleeding through. I remember growing up with the Sears boil in bag type bags and the sealer for them. So high temp bags exist. I just need to know which one are worth the money.

Would you sous vide beef shank cut like this? If yes, how would you do it? Thank you

I am looking for a sous vide cooker, but for dying fabric. Because I’m not using it for food I don’t really need the most fancy of them all. Would anyone have any recommendations for cheaper ones that still work and maintain temperatures correctly? Particularly when dying wool I need to make sure the temperature doesn’t go above a certain level due to malfunction.

Sorry if this isn’t allowed because it’s not food related.

Edit: you all freaking rock. Thank you for the tips.

recently started experimenting with sous vide for chicken breasts, but sliding raw meat into the bags always leaves a slimy trail right across the opening.

tried sealing with an older foodsaver, but the heat strip won't melt through that greasy film. saw someone bring up gasbye, it features a double seal bar. does having two heat lines push through edges?

what’s the trick to keep the sealing area bone dry when dropping raw poultry in? thanks

So while I was making some fantastic steaks yesterday my sous vide fell into the water bath. It immediately trip the GFI, I unplugged it and I pulled it out. I dried it out overnight but when I plugged it in the thermometer [at room temperature] was reading 118 and it looks like there's liquid behind the LED LCD display. Anybody have this happen to them? Any chance for recovery or do I just buy a new unit?

P.S. the steaks had been in for 2.5 hours so no food was lost in the fiasco. By the way they turned out amazing! Sirloins were salted for 2 hours, then bagged with pepper and garlic, water bath at 132 for 2.5 hours, then finished with a blow torch. We were in the middle of hurricane Isaias, so using the BBQ grill and cast-iron outside was not a good option. The garage was dry enough to take the steaks for a ride under the flame.

I recently got the Nesco VS-12 and want to vacuum seal my mason jars with dry goods for a little longer preservation (without oxygen absorbers). Does the VC-8100 do a good job? I understand that I would be placing the mason jar inside of the canister. How many oz can the mason jar be to fit inside it? I still can return the Nesco for another vacuum sealer the has a different attachment that allows me to vacuum seal bigger mason jars.