Been using the same silicone bags for years. Sirloin 135° x 3 hrs, cast iron sear
Been using the same silicone bags for years. Sirloin 135° x 3 hrs, cast iron sear
by cramber-flarmp
10 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
valley_lemon
How do you wash the bags? I want the bags and I do have a dishwasher now, but I’ve been burned by Stashers when we didn’t have one and nobody wanted to deal with hand-washing.
FattusBaccus
I just got some silicone bags this weekend. Can’t wait to try them. Any tips?
andyg4667
Sirloin is a tough piece of meat. How is it in the sous vide?
talleyben
Stunning. Want that bad.
wrappersjors
Looks like a swimming cap lol
Important-Air-6350
Great cook right there
zKoda7
How long do you sear per side?
Level_Breath5684
The fat cap looks like it rendered as much from the sous vide time as the cast iron. I assume from 3 hours at 135 instead of just 2
Loud-Chicken6046
Looks like a weird jellyfish lol. How big does the opening get on those? Just good for smaller items or could I even use for a roast?
10 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
How do you wash the bags? I want the bags and I do have a dishwasher now, but I’ve been burned by Stashers when we didn’t have one and nobody wanted to deal with hand-washing.
I just got some silicone bags this weekend. Can’t wait to try them. Any tips?
Sirloin is a tough piece of meat. How is it in the sous vide?
Stunning. Want that bad.
Looks like a swimming cap lol
Great cook right there
How long do you sear per side?
The fat cap looks like it rendered as much from the sous vide time as the cast iron. I assume from 3 hours at 135 instead of just 2
Looks like a weird jellyfish lol. How big does the opening get on those? Just good for smaller items or could I even use for a roast?