![First time doing pork loin in the sous vide. 2.5lbs. 3 hrs in the bath. Seared on all sides. Rested for 10 min. Should it be this pink? : r/sousvide First time doing pork loin in the sous vide. 2.5lbs. 3 hrs in the bath. Seared on all sides. Rested for 10 min. Should it be this pink? : r/sousvide](https://preview.redd.it/zxleg9r5ymu71.jpg?width=640&crop=smart&auto=webp&s=a6c4f4f7d527709e76822bc8f134deed7add2748)
First time doing pork loin in the sous vide. 2.5lbs. 3 hrs in the bath. Seared on all sides. Rested for 10 min. Should it be this pink? : r/sousvide
![Sous vide prime rib at 135 for 6 hours, cold water bath, then 475 in the oven with compound butter for 15 min. I will probably go to 137-140 next time to Sous vide prime rib at 135 for 6 hours, cold water bath, then 475 in the oven with compound butter for 15 min. I will probably go to 137-140 next time to](https://www.diningandcooking.com/wp-content/uploads/2020/06/pqnbptra7t051.jpg)
Sous vide prime rib at 135 for 6 hours, cold water bath, then 475 in the oven with compound butter for 15 min. I will probably go to 137-140 next time to
America's Test Kitchen - Did you just get a sous vide immersion circulator? Here's a chart for cooking times for eggs. | Facebook
![First time cooking sous vide! Ribeye cap cooked for 2 hrs 15 min @ 135 F (57 C). Seared using the Beefer (infrared cooked @1500 F). : r/sousvide First time cooking sous vide! Ribeye cap cooked for 2 hrs 15 min @ 135 F (57 C). Seared using the Beefer (infrared cooked @1500 F). : r/sousvide](https://preview.redd.it/k7e64c9w5xt31.jpg?width=640&crop=smart&auto=webp&s=a7ea70e2dc48f39c4eaee41c5039a14ffc20f2d7)