Sous Vide: Recipes, Techniques & Equipment, 2011 in Cooking Posted February 15, 2011 Just bought a Sous Vide supreme and have used it a few times. Very happy with the results so far. I have so many questions. I am receiving Mr. Baldwins book any day now and am looking forward to learning more about this technique. Just a quick question if anybody can help me out. The other day I made flank steaks @ 134 degrees F for about 24-25hrs. What do you do with the juices in the bag? I felt terrible dumping them down the drain. I was a little concerned with food safety issues. The steak was amazing anyway even without a sauce but I was just wondering if the juices can be used for a jus or gravy. Love all the informative posts about sous vide. Thanks for all the hard work.