Morning Nostr fam. Tried sous vide last couple of weeks and I’m hooked. Good for slow-cooking meat and gently reheating leftovers. Regular ziplock bags work fine, no need to buy special ones.
Recommend getting a dedicated container too. Not strictly necessary, but worth it IMO so you don’t tie up other containers. 
GM 🫂🫡
luv this.
i recommend trying eggs and 24 hr chuck steak -
https://m.youtube.com/watch?v=fykX4_3Sf5o
((chef steps is a great resource for ideas.)
I made a boneless rib roast the other day. I thought it turned out pretty good, but next time I’ll go even lower temperature (think I was at 131°F last time). Finished by pan searing. That was messy. Should maybe pan-sear first.
Yesterday I made pulled pork from shoulder, 165°F for 24 hrs, then finished in the oven for 20 min at 450°F. It was good, but I need to make my own BBQ sauce.
if u pan sear first - any sear gets washed away in the cooking process.
restaurants sear first because the health dept allows it.
what do you mean by messy?
it definitely helps to let it sit - let it cool in the bag - then pat it dry and let it air out on a rack for a minute - the drier the better.
Yeah, I did no drying at all, just straight from the bag, dripping, into a pot at high heat. 😅 Next time I’ll dry it out first.
How do you do the eggs?
I did my first sous vide two nights ago. NY strip. 129F for 2h:30m. It was OK. Slightly over cooked for my taste. Seared after. 
