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Recent questions in Sous Vide

by cookwithfem (602k points) in Tender Meats asked Jun 11 11 views
How does sous vide cooking avoid overcooking meat compared to traditional methods?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 14 views
How long can I safely leave meat in a sous vide bath, and will it ever overcook?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 9 views
What food safety rules should I follow when cooking meat sous vide?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 13 views
Can sous vide be used for tough cuts (like brisket or chuck), or should I focus on tender meats?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 13 views
Why should I sear meat (like steak or pork chops) after sous vide cooking?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 10 views
How do I sous vide fish fillets (salmon, cod) for best texture and doneness?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 12 views
How does sous vide cooking help tenderize cuts like pork tenderloin or chicken breast?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 14 views
At what temperature and time should I sous vide a steak (like ribeye or sirloin) for medium-rare?
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by cookwithfem (602k points) in Tender Meats asked Jun 11 13 views
What is sous vide cooking and why is it useful for tender cuts of meat?
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by cookwithfem (602k points) in Eggs asked Jun 11 10 views
Are there any creative sous vide egg recipes or techniques (like coddled eggs or egg custards)?
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by cookwithfem (602k points) in Eggs asked Jun 11 3 views
Why is sous vide often recommended for eggs instead of traditional boiling?
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by cookwithfem (602k points) in Eggs asked Jun 11 7 views
How can I store sous vide cooked eggs, and how long will they last?
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by cookwithfem (602k points) in Eggs asked Jun 11 8 views
Should I cool sous vide eggs in an ice bath before refrigerating, and why?
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by cookwithfem (602k points) in Eggs asked Jun 11 10 views
What happens if I mistakenly set the sous vide temperature much higher (like 75°C) for eggs?
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by cookwithfem (602k points) in Eggs asked Jun 11 9 views
Is it necessary to use a sous vide immersion circulator, or can I use a different heating method (like a water oven)?
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by cookwithfem (602k points) in Eggs asked Jun 11 9 views
How do I prevent sous vide eggs from overcooking if I accidentally leave them in too long?
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by cookwithfem (602k points) in Eggs asked Jun 11 10 views
If an egg floats in the sous vide water, is that a problem, and should I use weights?
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by cookwithfem (602k points) in Eggs asked Jun 11 11 views
Do I need to account for egg thickness or shape when setting sous vide time?
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by cookwithfem (602k points) in Eggs asked Jun 11 5 views
Should eggs be fully submerged during sous vide cooking, or is partial submersion okay?
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