I put in request for customer service on Tuesday, was told 2-3 business days for a response...and nothing form Chefman yet.  I guess I should be happy it started again, as their customer service does not appear to be gold star at this time.

Mine arrived while I was out of town.  It is sitting in the garage now.  I guess I could take it out of the box and see what container it will work with.

Got email from CS late Friday.  It detailed how to process claim, it did not seem to laborious, but still a 3 week turn around.  So it was the end of the 3rd business day when they responded.  Assuming you do not count the Tuesday I originally wrote them as a business day.  So I have to say they lived up to their word!

Used mine for the first time tonight to warm up some frozen vac sealed soup. Set to 155. My wife had a meeting so I didn't know when she was going to get home. Let it run for a couple hours, and pulled it out when she walked in the door. Worked out pretty well.

When you get a chance, you've gotta try SV short ribs. Here are some I did a few months ago.

Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT. These were unlike any short ribs I've ever had. Medium rare and cut like butter. Really nice. Served with creamy polenta and creamed spinach.

I am not even a big Short Rib person...But That is Spectacular!

Oh man Bregent, those look absolutely phenomenal. WOW.

When you get a chance, you've gotta try SV short ribs. Here are some I did a few months ago.

Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT. These were unlike any short ribs I've ever had. Medium rare and cut like butter. Really nice. Served with creamy polenta and creamed spinach.

What did you use for the glaze?  Those look spectacular!   

Thanks. The entire recipe is from Gavin Edward on the Anova site. It's basically a wine and beef broth reduction with butter and a few aromatics.

Hey bregent, gotta chime in with the others....that is taking short ribs to another level....wow, looks fantastic.

Kristin bought some Chuck Ribs at RD.  I am thinking about half the thickness of these.  So I think I will try 36 hours at about 135° and see how they come out.

Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT.

Kristin bought some Chuck Ribs at RD.  I am thinking about half the thickness of these.  So I think I will try 36 hours at about 135° and see how they come out.

Sous vide for 72 hours at 131F then into ice bath. Glazed and smoked on the Memphis at 225F for about an hour until 133 IT.

Remember that for the most part, thickness is not what determines how long to cook in SV. It's really a matter of how tender you want.  The temp of the meat in any type of rib will reach the bath temp in a matter of hours. There are plenty of charts that describe time it takes to reach temp based on thickness. But after temp is achieved you need to maintain it in order for the enzymes to break down the connective tissue.

Now I went 72 hours, but the actual recipe called for 48.   36 might be enough, especially since you going to be running hotter - but you'll never know until you try.

My wife went out to dinner without me tonight, so I got out the chefman. Cooked some shrimp for 30 mintues.


Cooled, and chopped up.


Made some shrimp salad


Put it on some split top brioche with a little lettuce.


Nice little fairly quick dinner.

Shrimp are my favorite thing to cook sous vide. I do them at 130°.

I do not know these things, but with Members like you and pmillen and the other who have forged down this road before me and are willing to take the time to share your knowledge and trials, I get to stand on the shoulders of others and look good!

Remember that for the most part, thickness is not what determines how long to cook in SV. It's really a matter of how tender you want.  The temp of the meat in any type of rib will reach the bath temp in a matter of hours. There are plenty of charts that describe time it takes to reach temp based on thickness. But after temp is achieved you need to maintain it in order for the enzymes to break down the connective tissue.

Now I went 72 hours, but the actual recipe called for 48.   36 might be enough, especially since you going to be running hotter - but you'll never know until you try.

This is very much me!  I would think this would be fool proof, as I often under or over cook them trying to get it right.  Do you like your shrimp salad sandwich cold?