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