Sous-Vide Questions

NEWB_IN_NOLA

I received an Anova for Christmas, but have been to busy to really use it.  I do not have a vacuum sealer yet (still debating between getting the VP-112 chamber sealer by vacmaster or just starting with a cheap foodsaver type vacuum machine and saving for a better chamber sealer later), however I do have some ziploc freezer bags (blue box) which I have read can be used for now.

My question is what should I try out first?  I have done eggs in shell already, so looking to do a protein.  Suggestions would be greatly appreciated.

Raymont

Chicken Breast - SV followed dusting of rub and then egg'd for a little sear. IMO it is the best chicken I've ever had.

NEWB_IN_NOLA

Bone-in, skin-on i presume?  Everything I have read says 140 F for 1-2 hrs for chicken breast.  Is that what you go?

Skiddymarker

Hard/firm/root veggies are also very good. Our favourites are carrots and brussel sprouts. Super easy and done in 60 minutes.  

caliking

I have tried  chicken breasts, ribeyes, and lamb chops so far. The lamb chops were the best, then the chicken. I need to optimize SV steaks. I think the lamb chops were done at 132°F x 24hrs. They were deelish.

http://www.flickr.com/photos/113537677@N08/11881577755/

NEWB_IN_NOLA

Skiddymarker said:

Hard/firm/root veggies are also very good. Our favourites are carrots and brussel sprouts. Super easy and done in 60 minutes.  

What temperature do you do for carrots?  Do you season them or just toss them in with butter?

I will also have to try lamb chops.

Canugghead

Congrats on the Anova.  I did rolled up turkey breast logs tonight, 140F for three hours, came out well, don't worry if you don't have your sealer yet, Ziploc bag will work. 

http://eggheadforum.com/discussion/1161274/modernist-cuisine-home-sous-vide-turkey-breast-logs/

Raymont

Good size chicken breasts - with no bone @ 160-165 for 2-4 hours. Costco has good ones. They come out so amazingly juicy. (compared to grilling direct which can lead to overcook/dryness)

FearlessTheEggNoob

Raymont said:

Good size chicken breasts - with no bone @ 160-165 for 2-4 hours. Costco has good ones. They come out so amazingly juicy. (compared to grilling direct which can lead to overcook/dryness)

Do you brine them beforehand?