Sous Vide Cooking Question

The pre seasoned Tri-tip roasts from Sam's or Kroger are by far the best things I've done.

Don’t get me wrong I like the steak using this method, but not much of a difference from the reverse sear method. I think my family does not like the texture when using the sous vide. Might try a tri tip. Did a chuck roast and made a poor man’s prime rib and liked it.

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I think my family does not like the texture when using the sous vide.

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The finished texture shouldn't really be much different than reverse sear. I think it sounds like you're either cooking at too low of a temperature or for too long. For most steaks, 2 hours is about the maximum time needed.

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The finished texture shouldn't really be much different than reverse sear.

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I definitely notice a difference in texture in steaks, but it doesn't bother me all that much unless it's just in the water too long. I err on the lower side of the cooking time when I do a steak.

Haven't noticed a difference in pork chops.

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My wife and one of my kids prefer the reverse sear method for steaks

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Yeah I don't use it for steaks. I do find it works great for leaner meats such as poultry and certain cuts of pork. One thing that is tricky is trying to impart flavor when using sous vide. Have to heavily season before or when your putting in the bag.

Sear whole tenderloin on grill2 mins side and vacumn seal with coating of montreal steak seasonings and sous vide for 3 hrs at 135...take it out and open and pat dry then sear it quickly again let set...wonderful med rare...

I think pork shines the best with SV. Tenderloins, pork loin, thick chops are all great. I finish those in a pan with a little butter for better browning.

I like to buy a 2-3 pound bone in ribeye. SV at 137 for 90-120 minutes. Then get the grill up to around 500-600 degrees and sear the meat. Perfectly cooked and still has a bit of the grill flavor. Not as good as the reverse sear and cooked 100% on the grill but much easier and more consistent. I also do smaller cuts in SV and finish on the stove in a cast iron pan when I don't feel like messing with the grill due to rain, heat or overall laziness.

The most common thing I do is chicken breast. I eat salad for dinner at least 4 times a week. On Mondays I put a pack of chicken breasts in the SV when I get home from work for 45 minutes to an hour at 150 degrees. No seasoning on it because my wife will eat some of it and we have our own preferences. Then I just chop up a half a breast (or more depending on overall size) and toss that in the salad. My wife will eat the other chicken with her meals and just needs to add a little seasoning after the fact. Not a gourmet meal but very practical with almost no real work or worries of screwing it up.

I mostly use the Sous Vide for weekday meals with the occasional steak or pork chop thrown in.

I do 145 for about 1.5-2 hours. I use boneless and skinless so I dont sear.

Sous vide makes some damn good chicken breasts

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whole pork loin roasts are great.

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Yep. I buy entire loins and cut into 6-8" chunks. SV at 135 for 3-4 hrs then sear and slice.