I'm amazed at how many of you are using a Sous Vide. :clap:

I know of no one personally using one. :hmmm:

I think a lot of people don't understand them. They don't see a need for them till they try something made with one.

Trying out Joule’s short ribs recipe. Dinner tomorrow, boneless short ribs 24-hour sous vide, and probably baked potatoes.

I’m very interested to hear how this turns out. I’ve done the 72 hour short ribs and really enjoyed them.

How were they?

Outstanding. Not much to look at, but they were super good!

So what all should I buy to enjoy the world of sous vide

A sous vide stick (Joule, Anova, etc.), a vacuum sealer (not a necessity, but definite improvement over regular bags), a stock pot.

Ok, that seems pretty straight forward.

I just did halibut. Never had better halibut in my life.

Salt and pepper, little lemon zest, couple sage leaves and a small pat of butter. 130 degrees for about 30 minutes. Never had anything like it. Made halibut moist like cod.

So I picked up some short ribs at sams that were on sale. Been wanting to cook those in SV. I'm seeing times and temps everywhere. 72@131, 72@144, 24@185

I was looking at one of the longer lower temp cooks, however my concern is that the fat won't render very well at these lower temps forcing you to have to cut around a lot of it. Anyone with experience want to give me any tips on time and temp and how to finish them. I've also seen pre sear, post sear, both, deep fry seems nobody can seem to agree on how to do these SV.

New cooking methods ... sous vide
 

I did 24 hours at 167 and they were amazing. These only pre-sear.

https://www.chefsteps.com/activities...sed-short-ribs

Just a nice to have, but having a cast iron skillet is great too to finish things like steak off.

Yep. Cast iron pan, carbon steel, grill. Whatever you have that you can get screamin’ hot (NOT nonstick).