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Started By
Message
re: Sous Vide help
Posted on 12/4/17 at 8:04 pm to TH03
Posted on 12/4/17 at 8:04 pm to TH03
quote:
ous Vide help by TH03 Weird. Kenji shows at 140 you can go 1.5 to 4 hours. At 150 1 to 4 hours. So 142 should be fine in that 2 hour cook.
Exactly what I followed. It could have just been a tough-arse piece. I’ll give it another try and report out.
1
Posted on 12/4/17 at 8:08 pm to GeauxldMember
Chicken is actually one I have done with my anova yet.
Posted on 12/4/17 at 9:24 pm to GeauxldMember
LINK
This article was recommended on this board when I first got my sous vide. Pretty in depth on the science behind sous vide chicken breast. They also have other good recipes and scientific research on sous vide. You should check out the sous vide egg article.
This article was recommended on this board when I first got my sous vide. Pretty in depth on the science behind sous vide chicken breast. They also have other good recipes and scientific research on sous vide. You should check out the sous vide egg article.
Posted on 12/4/17 at 11:25 pm to GRTiger
As others have said, drop into an 50-50 ice-water bath for an hour to plunge the temp. Never put anything hot right into the fridge.
Also, to the person who cut their hand, welcome to the club. My fate was a cucumber. Someone here suggested using a guard, but you just can't when slicing a cuke.
Also be it known that it's a mandoline (not a mandolin, unless you're playing a lute) and in my opinion perhaps the most dangerous kitchen gadget there is. You don't merely get cut by them, they actually shave off a portion of your flesh and skin. Yes, I've been there. I will not use my mandoline again until I purchase a cut resistant glove.
Also, to the person who cut their hand, welcome to the club. My fate was a cucumber. Someone here suggested using a guard, but you just can't when slicing a cuke.
Also be it known that it's a mandoline (not a mandolin, unless you're playing a lute) and in my opinion perhaps the most dangerous kitchen gadget there is. You don't merely get cut by them, they actually shave off a portion of your flesh and skin. Yes, I've been there. I will not use my mandoline again until I purchase a cut resistant glove.
Posted on 12/4/17 at 11:29 pm to Degas
Thanks for all the help. My phone died at the hospital so I missed the ice bath tip, but we actually got out fairly quickly and the steaks had only been in the fridge about 30 minutes. Took them out and just went straight to the sear as they were still pretty warm. Came out great. Consider me a sous vide convert.
Posted on 12/4/17 at 11:56 pm to Degas
I ordered the joule so I guess I should pay attention.
And I waffle cut my thumb on a mandoline once. Looked like a big deep tic tac toe and hurt for 2 weeks. Makes me weak just remembering it.
And I waffle cut my thumb on a mandoline once. Looked like a big deep tic tac toe and hurt for 2 weeks. Makes me weak just remembering it.
Posted on 12/5/17 at 12:14 am to Martini
Mine was an emergency room visit. 
Posted on 12/5/17 at 11:16 am to GRTiger
quote:
My wife sliced her fingers open on the mandolin right as I was dropping them in
quote:
Trying to think of ways to salvage them.
I like where your head is at.
Chicken breast are on of my absolute favorites to sous vide.
As for the rubbery chicken. Were they fresh or frozen. If frozen did you completely defrost them?
Posted on 12/5/17 at 11:33 am to Janky
I've had good results with chicken breasts, cut up chicken fajita-style, and skin-on chicken thighs.
Super juicy and tender.
Super juicy and tender.
Posted on 12/5/17 at 12:18 pm to Janky
quote:
Were they fresh or frozen. If frozen did you completely defrost them?
Previously frozen, but fully thawed.
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