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[yorkdude]

I have wanted one for a while. Ordered it Saturday, Amazon said Tuesday, nope today. Recipes for a beginner please.

[Bar-B-Lew]

get an amazon kindle book on sous vide

[WiPelletHead]

Google Sous Vide Everything.

They have a lot of videos that are helpful and entertaining.

It's kind of a rabbit hole. Just a warning.

Good luck!

[Timbo1010]

Meathead at amazingribs.com has a section that's called sous vide que that's pretty good and I got a lot info from seriouseats.com

[Timbo1010]

The best Turkey breast I've made was done Sous vide
I  deboned a Turkey breast with the skin. Seasoned with S/P into bag added a few sprigs fresh tyme and sage and 2 pads butter 1 breast per bag vac sealed
Sous vide 145 for 3 1/2 hr  I seared in broiler at 500 for about 8 min skin side up, was super moist and very tender the only thing that would have made it better would be a little smoke

[BigDave83]

This will be a helpful page, to look through he has tables for different meats with times, and temps.
http://www.douglasbaldwin.com/sous-vide.html

Find a nice pork tenderloin and seal it up, do it for 2-3 hours at 137-145 depending on if you and yours will eat pork that is still pink in the center, and then take out and quickly put it in cold water to stop the cooking, then out of the bag and dry off and put under the broiler for a few or a hot iron pan, I have even used my gas grill to finish it off.

[Free Mr. Tony]

I've paged through several books. Full disclosure, I have not made any of these recipes. This book was the most interesting that I looked through.

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals https://www.amazon.com/dp/0399578064/ref=cm_sw_r_cp_apa_TdxLAbVT4JY3R

[Plant175]

Forgive me for being really stupid on these but do they really work ? This is no fad like the air fryer or something like that is it ?

[Free Mr. Tony]

Forgive me for being really stupid on these but do they really work ? This is no fad like the air fryer or something like that is it ?

Absolutely, yes. They work. They've been around for years in the restaurant and service field, but it was too expensive for home cooking. Now that they are affordable, they are everywhere. I wasn't a huge fan of the process, but not because it didn't work. A large water tub and vac sealer are not necessary, but make it a much easier way to cook.

Although I don't see it as a fad, I would check back in a year or so to see how many people just store it away somewhere rarely used. I don't see it as a fad because it's not gimmicky, but it may find its way into the same spot on your basement shelf right next to the products that were a fad.

[Timbo1010]

One thing you must take into account is everything needs to be planned out because of the cooking times.
I reheat vac sealed leftover bbq a lot, works great without overheating. I hate nuked bbq

[gwilliams99]

This will be a helpful page, to look through he has tables for different meats with times, and temps.
http://www.douglasbaldwin.com/sous-vide.html

Find a nice pork tenderloin and seal it up, do it for 2-3 hours at 137-145 depending on if you and yours will eat pork that is still pink in the center, and then take out and quickly put it in cold water to stop the cooking, then out of the bag and dry off and put under the broiler for a few or a hot iron pan, I have even used my gas grill to finish it off.

Baldwin is the leader in SV information, he was into to SV before the hipsters made it cool.

[Bobitis]

Yorkdude, do you like eggs? If so, how do you like them? I Love eggs in just about any way you can cook them. The only exception for me is that the whites need to be somewhat firm. 2-3 degrees can make that difference.

If ya think about it, the sous vide is similar to a pellet smoker when yer a newb. Step one, assemble unit. Step 2, fire it up. When ya fire up a pellet cooker, yer burning off the manufacturing residue. Then ya do the temp test. Same thing for sous vide. Get a reliable thermometer and test the temp. If it's accurate, start experimenting. What better/cheaper way than eggs? No one in their right mind would put a brisket on a pellet smoker on day one.

Keep it simple at first, and work yer way up. It's a learning process, and ya gotta get yer hands wet.

  for now... 

[yorkdude]

Thanks for the responses, tried a real simple shrimp recipe.
Shrimp, lemon zest, lemon juice, butter, garlic, kosher salt, black pepper. Into the spa for an hour. Melted a little butter and added panko bread crumbs, started broiler, sprinkled them with the bread crumb/butter and some fresh grated Parmesan and in for 3 minutes. They were pretty good, going to be fun to play with. Got some pork chops that I am going to smoke and try them next. I am dying to try a 2" rib eye or filet. For $129.00 it was worth it.

[Free Mr. Tony]

Those look tasty!

[bregent]

Those shrimp sure look great.

Some ideas for you...

One of my favorites are egg bites: https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/
Make 6 or 12 and have breakfast for the next few weeks. I do the bacon and Gruyere but almost any cheese works well.

Another are crispy skin chicken thighs. I buy the large pack, bone them, season and vac seal/freeze them 2 to a pack. Then they're ready to go anytime:
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-thigh.html

Of course, nothing beats a good thick steak. These were sous vide at 131, then seared in a hot pan.