Samantha Brooks

Sous-Vide Specialist

Carnivore since 2022 · Portland, Oregon · 4 posts

Samantha is an immersion-circulator obsessive who runs a small sous-vide cookery YouTube channel. She covers sous-vide content here — short ribs at 165°F for 24 hours, pork loin at 131°F for 3 hours, the time-and-temperature math that separates great sous-vide from boiled meat. Carnivore since 2022 for hashimoto's management.

Expertise

sous videbeef cutsautoimmune

Recipes by Samantha

Sliced flat iron steak on a wooden cutting board, rosy medium-rare interior visible, butter pat on top, salt flakes scattered

Flat Iron Steak (Pan-Seared, 8 Minutes)

Flat iron is a 6-8 oz shoulder steak with ribeye-level tenderness at $8-12/lb. Pan-sear 3-4 min/side. 27g protein, 13g fat per 100g cooked.

Sliced sous vide pork loin on a wooden cutting board, deep golden seared crust, edge-to-edge pink interior, half-inch slabs fanned out, sous vide bag visible on the side

Sous Vide Pork Loin (140°F for 4 Hours)

3-lb pork loin sous vide at 140°F for 4 hours, then seared in cast iron. Salt only. Edge-to-edge pink, USDA-safe, juicier than oven-roast.

Bone-in beef short ribs after 72-hour sous vide and final sear, deep brown crust on the outside, rosy medium-rare interior, fork pulling apart the tender meat

Sous Vide Short Ribs (72 Hours at 135°F)

Beef short ribs sous vide at 135°F for 72 hours — converts tough connective tissue while keeping the meat at medium-rare. Salt only. The wow-the-guests dish.

Sliced sous vide pork tenderloin on a wooden cutting board, deep golden crust, edge-to-edge slight pink interior, half-inch medallions fanned out, butter glistening

Sous Vide Pork Tenderloin (140°F for 90 Minutes)

1-1.5 lb pork tenderloin sous vide at 140°F for 90 minutes, then seared. Salt only. The leanest pork cut, cooked perfectly without drying.

Browse all 50contributing editors →