#sousvide — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #sousvide, aggregated by home.social.
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Costco Beef Bulgogi Sous Vide https://www.diningandcooking.com/2642825/costco-beef-bulgogi-sous-vide/ #SousVide
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I have a freezer full of wild bison that we harvested this winter. Is 137 for 2 hours good for these rib steaks?
I have a freezer full of wild bison that we harvested this winter. Is 137 for 2 hours good for these rib steaks? by MickFoley13
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2641076/i-have-a-freezer-full-of-wild-bison-that-we-harvested-this-winter-is-137-for-2-hours-good-for-these-rib-steaks/ -
I have a freezer full of wild bison that we harvested this winter. Is 137 for 2 hours good for these rib steaks? https://www.diningandcooking.com/2641076/i-have-a-freezer-full-of-wild-bison-that-we-harvested-this-winter-is-137-for-2-hours-good-for-these-rib-steaks/ #SousVide
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Hello Grillers, I have 50mbar regulator, does it fit or do i need 27mbar? https://www.diningandcooking.com/2640772/hello-grillers-i-have-50mbar-regulator-does-it-fit-or-do-i-need-27mbar/ #SousVide
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BBQ is an ineffective cooking method.
It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.
If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.
There, I said it.
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BBQ is an ineffective cooking method.
It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.
If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.
There, I said it.
-
BBQ is an ineffective cooking method.
It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.
If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.
There, I said it.
-
BBQ is an ineffective cooking method.
It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.
If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.
There, I said it.
-
BBQ is an ineffective cooking method.
It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.
If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.
There, I said it.
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Broken clip on my immersion wand https://www.diningandcooking.com/2640501/broken-clip-on-my-immersion-wand/ #SousVide
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Medium Rare Filet Mignon
3/4 lb filet mignon, seasoned with coarse salt and Kinder’s Prime Steak Seasoning Cooked 2 1/2 hours at 137°, finished on a cast iron with grapeseed oil, one minute on each side. Best steak I’ve made so far! by NaughtALegend
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2638753/medium-rare-filet-mignon/ -
Medium Rare Filet Mignon https://www.diningandcooking.com/2638753/medium-rare-filet-mignon/ #SousVide
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Can I continue to sous vide after smoking? https://www.diningandcooking.com/2637558/can-i-continue-to-sous-vide-after-smoking/ #SousVide
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Perfect chateaubriand https://www.diningandcooking.com/2637263/perfect-chateaubriand/ #SousVide
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Beef silverside for Sunday roast https://www.diningandcooking.com/2636967/beef-silverside-for-sunday-roast/ #SousVide
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137 F ribeye for 3 hours. Nuff said https://www.diningandcooking.com/2636656/137-f-ribeye-for-3-hours-nuff-said/ #SousVide
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Rôti de dinde 63° 4h https://www.diningandcooking.com/2635438/roti-de-dinde-63-4h/ #SousVide
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First timer needs advice https://www.diningandcooking.com/2634864/first-timer-needs-advice/ #SousVide
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New 1500F infrared searer; 129 porterhouse https://www.diningandcooking.com/2634579/new-1500f-infrared-searer-129-porterhouse/ #SousVide
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How do you all get a char/sear on steak? https://www.diningandcooking.com/2634289/how-do-you-all-get-a-char-sear-on-steak/ #SousVide
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First time Thor’s Hammer best approach. https://www.diningandcooking.com/2633663/first-time-thors-hammer-best-approach/ #SousVide
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Smoked Pork Shoulder 145F/24hrs https://www.diningandcooking.com/2633370/smoked-pork-shoulder-145f-24hrs/ #SousVide
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Picanha. Went a little too hard on the sear but it was good.
Did 134F for 4hrs then ice bath and into the fridge on a rack for a couple hours. I shouldn’t let it sit out for an hour before searing but I lost track of time. Put a carbine steel pan on my infrared grill and rendered the fat down on the steak then seared in [...]
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2632741/picanha-went-a-little-too-hard-on-the-sear-but-it-was-good/ -
Picanha. Went a little too hard on the sear but it was good. https://www.diningandcooking.com/2632741/picanha-went-a-little-too-hard-on-the-sear-but-it-was-good/ #SousVide
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Any advice on time and temp? I’ve never Sous Vide anything like this before
Any advice on time and temp? I’ve never Sous Vide anything like this before by Advanced-Lake-7354
#dining #cooking #diet #food #SousVide
https://www.diningandcooking.com/2629706/any-advice-on-time-and-temp-ive-never-sous-vide-anything-like-this-before/ -
Any advice on time and temp? I’ve never Sous Vide anything like this before https://www.diningandcooking.com/2629706/any-advice-on-time-and-temp-ive-never-sous-vide-anything-like-this-before/ #SousVide
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#Brisket is amazing, as long as it is the point. It'd be nicer with a smoker, but those things are way too large and needs a garden.
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#Brisket is amazing, as long as it is the point. It'd be nicer with a smoker, but those things are way too large and needs a garden.
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#Brisket is amazing, as long as it is the point. It'd be nicer with a smoker, but those things are way too large and needs a garden.
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This is a trigger warning. I don't mind if you don't watch this. We each have to protect ourselves to the best of our ability.
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I start by explaining why I don't smile in my videos; but I do in real life.
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This is a trigger warning. I don't mind if you don't watch this. We each have to protect ourselves to the best of our ability.
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I start by explaining why I don't smile in my videos; but I do in real life.
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This is a trigger warning. I don't mind if you don't watch this. We each have to protect ourselves to the best of our ability.
.
.
.
.
.
I start by explaining why I don't smile in my videos; but I do in real life.
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This is a trigger warning. I don't mind if you don't watch this. We each have to protect ourselves to the best of our ability.
.
.
.
.
.
I start by explaining why I don't smile in my videos; but I do in real life.
-
This is a trigger warning. I don't mind if you don't watch this. We each have to protect ourselves to the best of our ability.
.
.
.
.
.
I start by explaining why I don't smile in my videos; but I do in real life.
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📌Mastering Sous Vide Lobster: Timing Essentials
👉https://beestrot.com/news/whats-cooking-this-week-44-45-from-oct-27th-to-nov-9th-2025/#Mastering_Sous_Vide_Lobster_Timing_Essentials
#cookingtechniques #seafood #homecooking #lobster #sousvide #fedivore #foodie #beestrot -
📌Mastering Sous Vide Lobster: Timing Essentials
👉https://beestrot.com/news/whats-cooking-this-week-44-45-from-oct-27th-to-nov-9th-2025/#Mastering_Sous_Vide_Lobster_Timing_Essentials
#cookingtechniques #seafood #homecooking #lobster #sousvide #fedivore #foodie #beestrot -
📌Mastering Sous Vide Lobster: Timing Essentials
👉https://beestrot.com/news/whats-cooking-this-week-44-45-from-oct-27th-to-nov-9th-2025/#Mastering_Sous_Vide_Lobster_Timing_Essentials
#cookingtechniques #seafood #homecooking #lobster #sousvide #fedivore #foodie #beestrot -
📌Mastering Sous Vide Lobster: Timing Essentials
👉https://beestrot.com/news/whats-cooking-this-week-44-45-from-oct-27th-to-nov-9th-2025/#Mastering_Sous_Vide_Lobster_Timing_Essentials
#cookingtechniques #seafood #homecooking #lobster #sousvide #fedivore #foodie #beestrot
