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!

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

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General Sous Vide Questions Forum Topics

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