Hey guys I saw this Reddit and bought a sous vide machine after realising I order way too much unhealthy food online. I went to the butchers got lots of chicken and 4 massive steaks (which I may have gotten too large of a cut) I have no idea at what temperatures to cook anything at and for how long I understand after sous vide is done to put on a hot pan to sear and believe I can do that. However these steaks are between 500-790 grams I doubt an hour is going to cook something like that so I have no idea where to start. I also have super thick chicken breasts over here. I would be very appreciative of someone pointing me in the correct direction.
(I put most of the meat in a freezer, only have one steak 2 chicken breasts and one salmon out in the fridge)
by Particular_Lawyer_86
10 Comments
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here before someone mentions the garlic… stay strong, friend
Check out the sous vide tips and recipes on Serious Eats.
Generally, veggies will need a much higher temp than meat to cook in sous vide. For instance, I’d usually cook carrots at 185F, and chicken at 150F. Your carrots will not be cooked if they are in the same bag as the chicken. A better method is to put them in two separate bags, cook the veggies at the higher temp, leave them in and drop the temp, then cook the chicken while the veggies stay warm at the same time.
Chat GPT is pretty good for sous vide instructions provided that you tell it your cuts and preferred level of cooking (rare, med rare etc.).
Do a Google search of Sous Vide, then whatever item you want to cook. Problem solved.
Way to jump right in. 😂
Wait till u figure out you don’t have to vacuum pack everything.
The sous vide time and temperature will have pasteurised your meat which kills germs.
Did you try to find any of the available information on the internet? Google is real easy to use.