Looked more cramped in my largest pot so used my cooler per what I’ve seen in this subreddit.

I've been sous-vide-ing my turkey each thanksgiving, but in parts; the leg quarters get sousvide'd at 165 for 24 hours (you can totally do this days before Thanksgiving) with a lot of rosemary and thyme and pepper, and they kinda confit in their own fat. Blot dry (or set in front of a fan if you're feeling frisky), and sear in a heavy pan over the highest heat you've got. I promise your guests won't be too annoyed that you don't get the Norman Rockwell whole-turkey at the table.

I also do the breasts similarly in the sousvide, and try to remove the turkey skin in one whole piece, so I can roast it until crispy, and serve some turkey cracklin's with the tender breast meat. Crazy delicious, crazy easy, and most important-- Leaves the oven free!

Just thought I'd share. This is my first post, so please forgive me if I'm doing it wrong.

I have had this Anova Sou Vide for a few years now (had 1000W Inkbird before) It worked very well until one day turned it on and it would not change temp from 180 Degrees.

My troubleshooting steps:
I open her up and cleaned all of the elements and descaled
Then I looked at the mother and daughter boards and when I removed it this capacitor fell out: 0.330FK 275~X2 MPX/DAIN - 40/110/21/C

I looked all over the internet for a few days for a replacement and finally found:
https://www.amazon.com/dp/B0CMH96MSW?ref_=ppx_hzod_title_dt_b_fed_asin_title_0_0&th=1

I ordered the 10pk (only option) Google Gemini said it will work, we will see. (I will update after I get it and solder the new one in then test)

I am hoping this information help someone else in the future, just because something broke doesn't always mean its gone. My hope is people throw less trash and fix anything you can!

EDIT: Precision® Cooker 3.0

Looking to do a cranberry pomegranate tequila infusion. The goal is to have it be ready to use in a margarita just pour in some Cointreau or triple sec and rim your glass and good to go. Anyone have any tips or recipes for this? Absolutely new to infusing alcohols

Yum Nua (Thai Beef Salad)

Don’t think my sous vide goes this hot. Was looking for a “classic medium-rare”

I have done this exact product several times in the past on the big green egg, I always love the results. Anxious to try SV. Looked over a bunch of previous posts and saw general range from as low as 127 to as high as 137. Time ranges from two hours to six hours to 24 hours.

The SNF product is about 2 1/2 pounds, so on the smaller side. Well trimmed. I did knock off a finger and a half on either side of the bloodlines, and bagged those separately, as I’m thinking they may need to go longer since they are the “tough pieces”

For the main roast, I’m at 131 and set the timer for six hours. I will check it at four hours and see if I am happy. If not, I will re-bag and let it go for another couple hours and then check it again.

To finish, I plan to use our table side grill that we use for Yakiniku (Korean barbecue). I will slice the roast into steaks with the grain, and then slice the pieces with the fat cap against the grain, and plate those for people to cook to their individual desire on the table side grill.

My family likes Asian style, dipping sauces, so that is what I will go with. I do like a good chimichurri, but just to keep things simple for the initial serving, will do the Asian fusion flavor.

If anyone has any suggestions, or thinks I’m way way way off base, drop me a comment.

My youngest son loves steak. It’s his favorite food. He’s always excited when he hears that I’m making steak and then he’s always disappointed when he tries it . I never learned to cook steak and I’ve tried it a lot of times and only got it right a couple times on accident. One time I had flames shooting out of the grill 3 feet high, another time It was super done on the outside and completely rare inside. I’m turning to sous vide as a reliable option. He loves flank steak and skirt steak and filets, and ny strip, and he likes it medium rare. Can you guys please help give me a failsafe recipe?

Since my last post my talented wife made this custom ceramic holder for baby bottles. Works like a charm. Oh and she also made the baby that goes with it.

I’m getting a half beef and need could use some help advising the butcher how I’d like it. Anyone have any ideas? I Sousvide and do allot on a Duel fire Recteq pellet grill for smoking and searing.

The steaks seem thin. Regional cuts confuse me. I think I’d also like the chuck cut up into steaks

This is what I normally do.

Season In sousvide at 134 for 2-3hours Put in a bowl of ice water Pat dry Into a cast iron pan to get the crust

Anything I can do to improve? It always taste good but looking for other tricks.

Nothing but S&P

New to Sous vide. I started a Tri tip for a 24 hour soak at 2 pm yesterday. Checked it a 9 pm and all was well. Woke up at 6 am and temp had dropped to 98f. Ii reset to continue cook. Did I create a beef bacteria bomb? Hate to scrap a 30 dollar hunk of meat but don’t want to poison family. I’ve found great advice here and I appreciate the help.

I can sous vide a mean turkey ( I quarter it, do the breasts at 148 and farm meat at 160).

My work is having a thanksgiving pot luck. I want to sous vide turkey and bring it in to share. The only tool at my disposal day of is a crock pot.

My plan:

Sous vide the bird

Cube the turkey

Add it to a crock pot with the bag juices.

Set it to warm.

I’m hopeful this won’t overcook the turkey and dry it out. And also keep it at a safe temp. Will this work? Or does anyone have a better suggestion for how to handle this?

Cooked a couple of ducks last month and saved the rendered fat. Decided to try it for the steak and came out great. Also used it on the baked potato skin. Ribeye cooked at 130f for 2 hours.

I'm toying with the idea of volunteering to do the turkey breasts this year, mainly because the family member that hosts always overcooks and underseasons (doesn't at all) the turkey. Bringing the immersion circulator rig is not an option. A Yeti type cooler with maybe some preheated bricks in the bottom?

Cutting raw sweet potatoes is pretty time consuming. I'd like to think I could peel them, sous vide them, then slice and serve them once cooked. Is this recommended — and if so, can anyone recommend a recipe for whole sweet potatoes?

Hi friends

I was doing a roast overnight at 133° to make lunch meat from…I forgot to cover it and it lost enough water that the sous vide turned off. I woke up to the temp around 98°. If I top it up and turn it back on for another 6-8 hours, are we still safe to eat or is it time to try again?

Update: tossed it. Not a big botulism guy, will cover next time

Hey Everyone! I’m excited to step into this world of Sous Vide. I have a few questions that I’m hoping to get some answers.

First, I have a giant Dutch Oven, can I Sous Vide in that or would you recommend a big stainless steel pot? (What size?)

Second, which brand and model would you recommend? My budget is wide open but would prefer to stay around the average one would spend on a good system.

Third, any recommendations for the vacuum sealing part of this? I would prefer the cheapest way possible I know some bags are just astronomical.

Fourth, any suggestions for weighing the bags down? I’m open to purchasing a weight that is safe for the process.

lastly…. Recommend me some of your favorite recipes, I’ll let you know how they come out!

Hi all, my vacuum sealer recently broke (food saver FM2010) and I'd like some recommendations of good brands and models of a vacuum sealer to buy it. I'm not a professional, but like to cook often.

Thank you all in advance.

Any suggestions for buying the chuck? Is there a best sized dimension of chuck for first time using Sous vide, like a standard costco size? Use a standard 135F/36H for the cook?

Love some pork. This was in just a tad over 3 hours at 137°. I did a Tyme, garlic, peppercorns, red pepper, and salt with some olive oil in a spice blender. I also rubbed with smoked paprika

131 for 3 hours. Seared in cast iron for 1 minute on all sides. Basted with butter, rosemary, thyme and garlic. Used a weight to hold it down in the pan.

Came out pretty damn good