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OT- Sous Vide Dockside Chicken.....OMG

I just got my SV machine a few weeks ago and have been out of town for three weeks so I havent broken it in yet.  Tonight I made "Dockside Chicken"...http://svkitchen.com/?p=156. ; My wife, who is a hard sell,  just gushed over the stuff.  My thanks to all you guys who piqued my interest in SV cooking!

Comments

  • ChubbsChubbs Posts: 6,692
    edited February 2013
    I am interested in SV cooking, but don't have anywhere to put one of those huge tubs. Is it really worth the hype? I saw them using one on top chef for like 5 mins. Why 5 mins but hear of some of you doing days? Excuse the confusion on my end but I am several drinks deep
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • allsidallsid Posts: 492


    If space is an issue, just go with your pasta/crab boil pot, or a cooler-  I hope I did not just help you spend a bunch of your $
    Chubbs said:
    I am interested in SV cooking, but don't have anywhere to put one of those huge tubs. Is it really worth the hype? I saw them using one on top chef for like 5 mins. Why 5 mins but hear of some of you doing days? Excuse the confusion on my end but I am several drinks deep

    Proud resident of Missoula, MT
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  • Chubbs......I have a tiny kitchen so space was my first consideration.  I opted for a PolyScience rig.  http://cuisinetechnology.com/sousvide.php ; It is no bigger than a loaf of bread and like allsid I just use a stockpot I already have.  I put it on the counter in the Laundry room.  If I wanted to do a 48 hour cook I could put it out in the garage.  If it was really cold I could use an ice chest.  The thing is amazingly versatile that way.  There are several new sous vide units out that are very inexpensive.  The PolyScience rig is NOT one of them but it is a very heavy duty rig.
  • gdenbygdenby Posts: 5,208
    Chubbs said:
    I am interested in SV cooking, but don't have anywhere to put one of those huge tubs. Is it really worth the hype? I saw them using one on top chef for like 5 mins. Why 5 mins but hear of some of you doing days? Excuse the confusion on my end but I am several drinks deep
    Depends on what is being cooked. A thin fish fillet will be done very quickly. A section of beef short ribs can go 72 hours.

    The big deal is the precise temperature control. For instance, some fish should not be cooked hotter than 125F. That is guaranteed. A tough cut like short ribs can be held at med-rare temp for a few days until it is fall apart tender.

    Eggs can be done to just the right consistency for whatever use. I'm planning on making some hollandaise sauce. The exact temperature control will avoid over cooking the egg.

    Because the food is sealed in a pouch, flavors remain concentrated. I've found half the spice will give double the flavor.
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