About the General Sous Vide Questions Forum

Some things just don't fit into another category and our General Sous Vide forum is the place for all of those. Whatever your sous vide question is you can ask it here and should get a response!

Have a Question of Your Own?

If there is anything you'd like to add to the discussion in the General Sous Vide Questions Forum then please add it.

General Sous Vide Questions Forum Topics

Here is a list of what is currently going on in the General Sous Vide Questions Forum.

Topic	Replies	Last Post
Using a blow torch on skinned chicken breasts Posted By ElsieD	6	About 5 Years Ago By potatosupermen
Inconsistent Results With London Broil Posted By Leigh Jones	4	About 5 Years Ago By potatosupermen
Packaged chicken Posted By Jim	6	About 5 Years Ago By sugarbanana
Opening bags during cooking Posted By Jim	6	Over 5 Years Ago By WaferSafer
Smoked meats and sous vide Posted By Michbill	6	Over 5 Years Ago By RedCherry
Time & Temperature Request for Veal Chops Posted By Umbrella	4	Over 5 Years Ago By sabrinaluboch
Pasteurisation times: total immersion time or hold time? Posted By OldNick	2	Over 6 Years Ago By OldNick
Part of my turkey popped above the water line while cooking and seems raw Posted By markb	0	-
48 Hour Boneless Short Ribs Posted By csv@aquasera.com	29	About 8 Years Ago By JamesCreom
Sous Vide and Mason Jars Posted By Portabella	13	About 8 Years Ago By Abdo
Toxic Sous Vide scare Posted By Scott Mark	24	Almost 9 Years Ago By Chuck
Sous-vide - bag leaked/air inside of bag Posted By Kimbo	0	-
froven Swai fish Posted By	1	Over 9 Years Ago By Jason Logsdon
Reheating Question Posted By jim thompson	3	Over 10 Years Ago By Ron Payne
Salmon perfectly ccooked but failry cold on serving Posted By MikeK	4	Almost 11 Years Ago By MikeK
Broccoli not fully cooked and cold Posted By MikeK	4	Almost 11 Years Ago By weedy
Holding vegetables at meat temperature Posted By finestgreen	2	About 11 Years Ago By Jason Logsdon
How to cook a Turducken Sous Vide Posted By Ben Cammack	0	-
Beer Making using immersion circulator Posted By Brian D	7	Over 11 Years Ago By Leigh Jones
Reality Check: Ziplock vs. Vacuum Saver Bagging? Posted By Living & Learning	2	Over 11 Years Ago By Leigh Jones
getting steak fat to melt Posted By Stephen	4	Over 11 Years Ago By Leigh Jones
ice bath chilling? Posted By jerrydf	6	Over 11 Years Ago By Leigh Jones
torch basting wipe Posted By jerrydf	3	Over 11 Years Ago By Leigh Jones
Two poor results with Steak --Help needed Posted By barhoram	16	Over 11 Years Ago By Leigh Jones
Bag Balloons AFTER 24 hours @ 131F has passed. Posted By Living & Learning	9	Almost 12 Years Ago By John Biswanger
Sous Vide Beef Fondue Posted By Bob S.	3	Almost 12 Years Ago By Bob S.
9 Lb. Prime Rib cooking time Posted By Cheryl	4	Almost 12 Years Ago By Jason Logsdon
Steak temperature issues Posted By bos	13	Almost 12 Years Ago By bos
Air in Bags After Immersion? Posted By Living & Learning	6	Almost 12 Years Ago By Ed B
Turkey - To Brine or Not to Brine. That is the Question! Posted By Living & Learning	3	Almost 12 Years Ago By Living & Learning
Polyscience recipe temps high? Posted By Living & Learning	2	Almost 12 Years Ago By TonyB
Gravy Posted By Abby	3	About 12 Years Ago By Dean
Zip Loc vs vacuum sealer affecting juiciness of meat cooked sous vide? Posted By AzHP	2	About 12 Years Ago By TonyB
Alcohol to kill bacteria? Posted By Heather	6	About 12 Years Ago By LeeW
When to Season for Sous Vide Posted By dancole42	7	About 12 Years Ago By John Biswanger
SV reheating question Posted By Dave Grieve	6	About 12 Years Ago By John Biswanger
Family BBQ - I wish I would have known Posted By Blake Ormand	0	-
Vacuum sealed bags "ballooning" Posted By Dave Grieve	6	About 12 Years Ago By Blake Ormand
Help- Duck confit undershot - can it get a second round of sous vide after cooling? Posted By gal gone gluten free	0	-
How can i Sous Vide passata/tomato sauces??? Posted By darryl adam	1	Over 12 Years Ago By John Biswanger
overcooked sirloin steak Posted By J-A-C	2	Over 12 Years Ago By J-A-C
Brined pork safe temperature? Posted By FeChef	1	Over 12 Years Ago By Alan Tobey
holding food question.. Posted By sushi829	2	Over 12 Years Ago By FeChef
Vacuum bag taste/odor? Posted By knb53	9	Over 12 Years Ago By Sergio Brambini
cooking surf and turf in same sous vide Posted By FeChef	7	Over 12 Years Ago By FeChef
polypropylene balls Posted By weedy	4	Over 12 Years Ago By Bronwyn
Storing vacuum packed food. Posted By Noangel72	1	Over 12 Years Ago By TonyB
Sous Vide Cephalopods? Posted By Alan Tobey	4	Over 12 Years Ago By knb53
Beef porterhouse roast Help Posted By Laurens	6	Over 12 Years Ago By Laurens
My timer ran out! Posted By raneman	6	Almost 13 Years Ago By raneman
Power cut and bacteria! Posted By LeeW	7	Almost 13 Years Ago By Roberto Leibman
What's the yummiest cut of beef cooked sous vide without seasoning or sauce? Posted By d	2	Almost 13 Years Ago By ElsieD
Best Ways to Sous Vide Bison? Posted By Brett	1	Almost 13 Years Ago By Jason Logsdon
Sous Vide chicken still might have an occasional pink/red spot Posted By Mutabi	6	Almost 13 Years Ago By Jason Logsdon
Thermometers/Probes Posted By weedy	8	Almost 13 Years Ago By TonyB
Holding Times Posted By dancole42	1	Almost 13 Years Ago By Jason Logsdon
importance of the vacuum seal cooking sous vide? Posted By Jerry	4	Almost 13 Years Ago By Jerry
Sous Vide eggs in 'eggies' Posted By GeneK	1	Almost 13 Years Ago By Jason Logsdon
marinated chichen wings cooked sous vide Posted By Ray	6	Almost 13 Years Ago By Ray
Gels for vacuum packing Posted By weedy	1	Almost 13 Years Ago By Jason Logsdon
how to sous vide steaks at different temps? Posted By chris	12	Almost 13 Years Ago By GeneK
What Interesting Sous Vide Tips Do You Have? Posted By Jason Logsdon	8	Almost 13 Years Ago By Jason Logsdon
24 Hour Chuck Steak (bad smell) Posted By Steve	1	Almost 13 Years Ago By Jason Logsdon
Air in vac bag. Posted By GeneK	3	Almost 13 Years Ago By GeneK
Surface Pasteurisation Posted By TonyB	1	Almost 13 Years Ago By Jason Logsdon
Sous vide whole duck? Posted By Richard	2	Almost 13 Years Ago By DaveyT
Sous Vide and Raw Garlic Posted By Dean	2	Almost 13 Years Ago By Pete Johnson
Resting meat after sous vide Posted By icedog11	5	About 13 Years Ago By TonyB
Yorkshire Pot Sous Vide Posted By DaveyT	4	About 13 Years Ago By TonyB
Gas Gangrene Posted By DaveyT	2	About 13 Years Ago By DaveyT
Sous Vide Chicken Stock? Posted By Roberto Leibman	3	About 13 Years Ago By Alan Tobey
Cooking meat sous vide in original Cryovac packaging? Posted By Jerry	2	About 13 Years Ago By GeneK
How can I reheat without overcooking ? Posted By jacques doyer	5	About 13 Years Ago By Jason Logsdon
Sous Vide bags losing vacuum Posted By Peter	3	About 13 Years Ago By Rob Babcock
What (if anything) is perfect? Posted By DaveyT	4	About 13 Years Ago By Rob Babcock
Simply Sous Vide? Posted By Bert	5	About 13 Years Ago By Rob Babcock
... bag leak .. safe to eat? Posted By Nick Strickland	3	About 13 Years Ago By DaveyT
Pre-salting steak then freezing for later? Posted By ernieve	1	Over 13 Years Ago By Jason Logsdon
Smell from sous vide, normal? Posted By bnord	7	Over 13 Years Ago By LeeW
Amount of water to use in sous vide shrimp salad Posted By Little Baz	1	Over 13 Years Ago By Jason Logsdon
Freezing question Posted By Matt	3	Over 13 Years Ago By John Biswanger
Chicken Texture with Sous Vide Posted By DaveyT	5	Over 13 Years Ago By DaveyT
New Sous Vide Cocktails book Posted By Bert	2	Over 13 Years Ago By LeeW
Sous Vide & BBQ Posted By LeeW	4	Over 13 Years Ago By LeeW
Sous Vide Boneless Short Ribs from Costco Posted By hungrydrunk	2	Over 13 Years Ago By hungrydrunk
Pasteurizing Fruit Purees with Sous Vide Posted By Lyn	2	Over 13 Years Ago By garin
Question regarding cook - chill for duck confit Posted By All Things Food and Drinks	2	Over 13 Years Ago By DaveyT
Sous Vide Cook-Chill for Veggies? Posted By Bert	3	Over 13 Years Ago By DaveyT
Question about two steaks of different doneness. Posted By Aleks	8	Over 13 Years Ago By DaveyT
Cooking sous vide meat in the same vacuum sealed packaging as bought from the store? Posted By Bert	2	Over 13 Years Ago By Dean
Overcooking? Posted By Bert	4	Over 13 Years Ago By Bert
Sous vide catering cooking Posted By Chef William	1	Over 13 Years Ago By Jason Logsdon
I turned fish into mush, why? Posted By Paul Biba	2	Over 13 Years Ago By Dean
Is sous vide needed for better cuts of meat? Posted By Gary Logsdon	3	Over 13 Years Ago By DaveyT
Can I cook something twice in sous vide? Posted By cardinal	3	Over 13 Years Ago By Jason Logsdon
can I eat this Posted By jeffb161	4	Over 13 Years Ago By Jason Logsdon
48 Hour Boneless Short Ribs Posted By csv@aquasera.com	0	-
Fresh chicken sausage Posted By Michbill	2	Over 13 Years Ago By Michbill
Resting meat before browning Posted By Bryan Pang	1	Almost 14 Years Ago By Jason Logsdon
Sous vide iPad app Posted By delste	3	Almost 14 Years Ago By Jason Logsdon
Reusing Water Posted By csv@aquasera.com	1	Almost 14 Years Ago By Jason Logsdon
Grass-fed beef Posted By Fran Schiavo	1	Almost 14 Years Ago By Jason Logsdon
Altitude Posted By Fran Schiavo	1	Almost 14 Years Ago By Jason Logsdon
Sous Vide Cooking Times vs Thickness Posted By delste	6	Almost 14 Years Ago By delste
Adding notes Posted By delste	3	Almost 14 Years Ago By Jason Logsdon
When to start sous vide timer Posted By May	1	About 14 Years Ago By Jason Logsdon

Like What You've Read?

If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!

Get Started!

Did you enjoy this?
I'd really appreciate you sharing it with your friends:

Sous vide quick start lead magnet header.png

Want to Level Up Your Sous Vide Game?

My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.

Anova precision circulator sous vide square

About the General Sous Vide Questions Forum

Have a Question of Your Own?

General Sous Vide Questions Forum Topics

Want to Level Up Your Sous Vide Game?

Cookie Consent