Beef, lamb, sometimes pork. I have a daily meal of a cheap, tough cut of meat cooked for 48 hours at 150F.

Sous vide is generally not a bacterial growth risk above 140F. At 150F throughout, you get decent pasteurization in under two minutes. Two days of that is such extreme overkill that I'm concerned about the nutritional effect of over cooking.

The Food Saver style vacuum sealers fail fast for me, so I bought a $400 chamber sealer, and I'm on year 5 with it.

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Nathanael_M 4 days ago | parent [-]

I think I love you? This is great. Do you have them running in arrays of 3? What’s your favourite cut? What’s the best cost:deliciousness cut? What bags do you use to minimize plastic leeching?

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delichon 4 days ago | parent [-]

It's just me, so I only need one running at a time. Every day I take one serving out and put another one in. I clean the tank about once per week, or if something breaks. My favorite is short ribs, my daily drivers are chuck roast or shank. The prices have skyrocketed in the last few years. I buy in bulk on sale and portion it into bags with a chamber style vacuum sealer. It goes straight from the freezer into the tank.

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Nathanael_M 4 days ago | parent [-]

Do you take pride in knowing that you eat cooler than anyone else, because you should.

Short rib is shocking where I am. Even chuck is pushing past $15 a pound.

What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.

	▲	delichon 4 days ago \| parent [-]
		Chuck on sale is now $8 a pound, more than double since Covid started. I am eating less of it and more ground beef, pork and eggs. I crisp it up in an air fryer before serving. Here's the full ingredient list: meat, butter, salt. After five years I still look forward to every repeat. I just replaced an air fryer that lasted two years of daily use, a personal record. I was ready to replace it anyway, because they accumulate grease where you can't clean, and the smell gets interesting.