"----How long to cook at what temp. please!-----" First, food safety: USA pork may be different than French pork. Check French food safety references to determine safe temperature. For 1/4" meat timing is not that important. an hour, two hours, three hours ---that's the beauty of sous vide, meat will not be over cooked. Once cooked, it can go into freezer until your are ready to eat. While frozen, sous vide at the same temperature for 1/2 hour, one hour, etc. just before serving. Then pan fry. Better yet, get a propane torch to brown. Don't forget, there will be some juicy in the bag for making a wonderful sauce. dcarch

Made chicken breasts yesterday, after some research. It's the reason I bought the sous vide. I will be raising chickens this year, but I've never ever eaten chicken breast that I truly enjoyed. It's dry and it's stringy, no matter how it is prepared or by whom. 149 F, 2 hours, skin on. Cooked with salt, pepper, fresh thyme. Wrapped one with a slice of bacon, added avocado oil to the other. Sliced and served under a sauce/topping of butter, onion, lime, many mushrooms, spinach, tarragon, melted cheese, wine. I'm a fan!!! I even enjoyed the test slice I topped with nothing.

Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!

First try at leftovers from the freezer the other day, a pork loin roast, worked perfectly. Nice to have hot leftovers without overcooking. Less success, again, with steaks. Figured I’d try it on my kids without them knowing anything. 1.25” strips, a bit of salt, bit of avocado oil. 132° for about an hour, pan seared. As opposed to my typical pan sear, rest, oven. My daughter immediately picked up on something being different. “The juice doesn’t taste right.” I asked my son if his was ok. “Not as good as normal but it’s fine.” That was as much descriptive as I got from them. Add them to the list, as my wife never likes it either, complains about the texture. Can’t say SV steak is idiot-proof because this idiot has yet to nail it.