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re: Sold on sous vide chicken w/ pics
Posted on 1/5/17 at 8:25 pm to ZoneLiftGMC
Posted on 1/5/17 at 8:25 pm to ZoneLiftGMC
quote:
ll of the back and forth on here over the last couple of days convinced me to buy one of these things and try it out.
It really is fun. Be prepared for a couple of let downs here and there but also be ready to say "what have i been eating all these years?"
0
Posted on 1/5/17 at 8:28 pm to ZoneLiftGMC
quote:
All of the back and forth on here over the last couple of days convinced me to buy one of these things and try it out.
I think I'm gonna pull the trigger on one soon, too.
Posted on 1/5/17 at 8:31 pm to Janky
You're such a follow-the-leader copycat, Janky .. 
This post was edited on 1/5/17 at 8:32 pm
Posted on 1/5/17 at 8:37 pm to Epic Cajun
The chicken breasts do look great but I'm still not quite sold on the Sous vide deal. I haven't seen anything come out of there that I can't replicate with 1/4 - 1/2 the cooking time. The main thing in all of this is watching your internal temps on whatever meat you're cooking.
The trick (if you want to call it that) is learning how to arrive at your desired internal temp and outside texture/color/char at the same time. This all comes down to knowing your cooking device, be it a bbq pit, convection oven, etc.
JMHO. Again...not knocking the sous vide. I really enjoy seeing the pics of what you guys are doing. Just not for me.
The trick (if you want to call it that) is learning how to arrive at your desired internal temp and outside texture/color/char at the same time. This all comes down to knowing your cooking device, be it a bbq pit, convection oven, etc.
JMHO. Again...not knocking the sous vide. I really enjoy seeing the pics of what you guys are doing. Just not for me.
Posted on 1/5/17 at 9:31 pm to GeauxTigers0107
Just from what I've seen, there are definitely things that a pit or a stove do better (hamburgers being on top of that list). I just got mine so I am using it on everything I can but it will wear off eventually and I will pull it out at appropriate times for two or three things. Thanks for intelligently offering a dissenting opinion without a negative attitude!!
Posted on 1/5/17 at 9:34 pm to Jibbajabba
quote:
Just from what I've seen, there are definitely things that a pit or a stove do better (hamburgers being on top of that list).
Something makes me think you have never had a sous vide hamburger that was finished in cast iron.
Hamburgers are one of my favorite things to sous vide.
Posted on 1/5/17 at 9:38 pm to ruzil
I did them a couple days ago and they turned out like cardboard. I am full well prepared to admit that I cannot bring myself to eat medium rare hamburger. If that is where the sous vide burger shines then the fault is mine for not enjoying it. When I cooked mine to a medium well, the flavor was good but the texture was off putting.
Posted on 1/5/17 at 9:39 pm to ruzil
Yes. Burgers are great SOUS VIDE.
Posted on 1/5/17 at 10:14 pm to Jax-Tiger
quote:
Biggest mistakes people make when grilling chicken is that they cook it at a temp that is too high
Chicken can handle higher heats.
Posted on 1/5/17 at 10:14 pm to Jax-Tiger
quote:
Biggest mistakes people make when grilling chicken is that they cook it at a temp that is too high
Chicken can handle high heats.
Posted on 1/5/17 at 10:33 pm to Janky
I just vaccum sealed an old pair of doc martens. Going to set them on 120 for about 3 weeks and see what's what.
Posted on 1/5/17 at 10:39 pm to Jibbajabba
quote:
When I cooked mine to a medium well, the flavor was good but the texture was off putting.
First, cook them medium rare and when you vac seal, take care not to compress the patty too much (or you can use the ziplok method to avoid compressed meat).
Posted on 1/6/17 at 3:15 am to Jibbajabba
You're exposing them to too much heat for too long.
A better method would be to SV to M-MR and finish on the grill or pan to MW.
A better method would be to SV to M-MR and finish on the grill or pan to MW.
Posted on 1/6/17 at 6:26 am to Jibbajabba
quote:
These things were huge!
Can you see the juice?
Go buy an Iverstine Farms chicken.
Posted on 1/6/17 at 6:44 am to Jibbajabba
Those look good.
I've done breasts a few times at either 140 or 145 for about 2.5 hrs with just S&P and sometimes a basil leaf, olive oil, or pat of butter. Then brown quickly on grill or cast iron pan.
All turned out very good. Great to go with a Caesar salad.
I've done breasts a few times at either 140 or 145 for about 2.5 hrs with just S&P and sometimes a basil leaf, olive oil, or pat of butter. Then brown quickly on grill or cast iron pan.
All turned out very good. Great to go with a Caesar salad.
Posted on 1/6/17 at 7:16 am to BigDropper
quote:
A better method would be to SV to M-MR and finish on the grill or pan to MW.
What I dont understand, and what keeping me from buying a SV, is if you have to sear it first, or finish it in cast iron or on the grill, what's the point? Why can't you just cook it on the grill or cast iron?
Does it come down to being a "set it and forget it?" the official selling video for the SV pitches specifically to people who overcook or undercook food. I really don't have that problem.
This post was edited on 1/6/17 at 7:17 am
Posted on 1/6/17 at 7:30 am to Breesus
From what I can tell, the SV lets you cook your meat to the peefect temperature throughout the entire piece. A steak, for example, is MR throughout, not just the center.
You get a great sear on the outside and no gray meat in the middle.
You get a great sear on the outside and no gray meat in the middle.
This post was edited on 1/6/17 at 7:31 am
Posted on 1/6/17 at 7:37 am to Breesus
quote:
is if you have to sear it first, or finish it in cast iron or on the grill, what's the point? Why can't you just cook it on the grill or cast iron?
precise temp control for the entire piece of meat, not just the center
also being able to safely and confidently eat pork and chicken at lower temps
but the "set it and forget it" part is nice as well, I know that whatever I have in the bath will never be overcooked, even if I let sit in the bath for an extra 10 minutes while I finish other things
I know it sounds backwards because of the long cooks, but it has made my weeknight cooking exponentially easier and less stressful
This post was edited on 1/6/17 at 7:40 am
Posted on 1/6/17 at 7:48 am to Salmon
quote:
precise temp control for the entire piece of meat, not just the center
Which is not the case when you sear it.
Posted on 1/6/17 at 7:48 am to Salmon
quote:
precise temp control for the entire piece of meat, not just the center
also being able to safely and confidently eat pork and chicken at lower temps
but the "set it and forget it" part is nice as well, I know that whatever I have in the bath will never be overcooked, even if I let sit in the bath for an extra 10 minutes while I finish other things
All of this.
It makes preparing a larger meal so much easier, because you can leave the main protein in the sous vide until right when you need it, and it won't overcook.
It's also great for getting an even cook throughout the entire cut of meat... other than the sear on the very outside layer every little piece is cooked to the exact same temperature.
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