OT- the real reason you want a Sous Vide- "Chicken Parm" in under 15 minutes

The Cen-Tex Smoker

And that includes prep and clean up. We do a batch of SV chicken breasts most Mondays and use them in various cooks throughout the week. I'm eating low carb to burn off the holiday goo so it's nice having quick proteins around the house. We did pizza night last Saturday (I had a salad) and we had some ingredients left. TFJ's homemade sauce, some fresh Mozz, and some basil. So tonight I seared a refrigerated sv Breast, put sauce on it, a little fresh Mozz and broiled until bubbly. The broil took about 6 minutes and I cleaned off the cutting board and counter top and put everything away with time to spare. The chicken was juicy and perfectly warm when it came out of the broiler. Try that with reheated grilled chicken!

cazzy

Looks legit.  I finally got my PolyScience from storage.     Very ready to do something...

caliking

Stupid simple but damn it looks good. I need to do more SV chix breasts. Great idea.

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was super simple but turned out really good for a 15 minute meal. We do 4-6 breasts most mondays. you can use them in anything. Fajitas one night, chicken parm the next, stir fry the next. 

The hero cooks are fun on the SV but it's really a great everyday tool to have in your kitchen. If you are one of those people who never has time to cook a good meal during the week...SV is for you. Drop a steak in when you go to work in the morning, pull it, sear it and eat it in under 5 minutes. rewarming chicken takes minutes and you can season it any way you like.

mikenb

Did you sear the chicken on the egg or in a pan? Just wondering how you got the nice looking brown crust on it. Great post, too.

Eggpharmer

What time and temp are you SVing the chicken? The last ones I did we're a little rubbery. Did them at 140 for about 2 hours. Thanks

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mikenb said:

Did you sear the chicken on the egg or in a pan? Just wondering how you got the nice looking brown crust on it. Great post, too.

Pan. 30 seconds a side.

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Eggpharmer said:

What time and temp are you SVing the chicken? The last ones I did we're a little rubbery. Did them at 140 for about 2 hours. Thanks

147 is the number for chicken Breasts. Use the charts, Luke!

1-4 hrs is good for breasts.

Eggpharmer

Thanks, Obi

EggObsessed

Cen-Tex:  I Googles several SV cooking charts, but didn't find any really great ones.  Would you mind posting links to your favorite "go to" SV charts?

Photo Egg

Fantastic step by step…thank you.

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Just realized the 1st photo of the clock didn't post. Think I did 2 pics of the unseasoned SV chicken instead. Damn phone. Anyway, I started. At 7:03 and finished with a clean kitchen at 7:17

EggObsessed

Cen-Tex:  Do you season your chicken before SVing?

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EggObsessed said:

Cen-Tex:  Do you season your chicken before SVing?

never. I like to be able to use it for whatever I want throughout the week. It takes flavor very well after the SV. My favorite is still just salt, pepper, sear. It works great for fajitas, stir fry, Mediterranean, Greek, bbq grilled chicken, whatever you want to do. It's also really, really good to use in chicken salad. The texture is perfect for it.

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EggObsessed said:

Cen-Tex:  I Googles several SV cooking charts, but didn't find any really great ones.  Would you mind posting links to your favorite "go to" SV charts?

Here is the one I use. It came with my SVS. It's taped up inside a cabinet door above the SV

EggObsessed

Did you mean to attach a link?  I need to find the booklet that came with my SVS!

DMW

@EggObsessed - Here's a good chart. There is also a PDF on there you can print out.

http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

grege345

The Cen-Tex Smoker said:

was super simple but turned out really good for a 15 minute meal. We do 4-6 breasts most mondays. you can use them in anything. Fajitas one night, chicken parm the next, stir fry the next. 

The hero cooks are fun on the SV but it's really a great everyday tool to have in your kitchen. If you are one of those people who never has time to cook a good meal during the week...SV is for you. Drop a steak in when you go to work in the morning, pull it, sear it and eat it in under 5 minutes. rewarming chicken takes minutes and you can season it any way you like.

Alright so my mind is made up I'm going to add sous vide to my cooking arsenal. This post makes it ez to take the leap. I know there a lot out there and I'm sure you have not tried them all. However can you recommend one? Personally I like the idea of the a nova with adjustable clamp. We are a family of 3and our mid week cooks are light. Thanks cen tex!

EggObsessed

@DMW:  Thanks so much for the link!  I'll print it up and place it near my SV machine.

grege345

Does anyone have the sansaire?

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EggObsessed said:

Did you mean to attach a link?  I need to find the booklet that came with my SVS!

Yeah- I guess it got blocked. Use DMW's. It's really good.

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grege345 said:

The Cen-Tex Smoker said:

was super simple but turned out really good for a 15 minute meal. We do 4-6 breasts most mondays. you can use them in anything. Fajitas one night, chicken parm the next, stir fry the next. 

The hero cooks are fun on the SV but it's really a great everyday tool to have in your kitchen. If you are one of those people who never has time to cook a good meal during the week...SV is for you. Drop a steak in when you go to work in the morning, pull it, sear it and eat it in under 5 minutes. rewarming chicken takes minutes and you can season it any way you like.

Alright so my mind is made up I'm going to add sous vide to my cooking arsenal. This post makes it ez to take the leap. I know there a lot out there and I'm sure you have not tried them all. However can you recommend one? Personally I like the idea of the a nova with adjustable clamp. We are a family of 3and our mid week cooks are light. Thanks cen tex!

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

I have the Sous Vide Supreme and the Gen 1 Annova. I prefer the SVS for everyday use by far. It's silent, you don't have to add water on long cooks, and there are no moving parts to wear out or clean. The immersion circulators are great because you can use different sized containers to cook in. Outside of that, they are loud, you have to add water every day (sometimes a few times a day) on longer cooks, and they have moving parts that need to be cleaned and they can wear out. If you are cooking for under 6, I recommend the SVS. I have used my Annova once for a large catering job we did. It kept a 45 gallon cooler of water hot for 5 hours. It was amazing. That being said, I have not used it once at home because the SVS is so simple (and quiet). 

After seeing all the cool circulators on here after I bought my SVS I actually thought I might have made a mistake by having a contained unit. I thought I was missing out on the fexibility of using larger or different containers to cook in. All said and done, I'm glad to have them both but the SVS ends up getting 95% of the work (and I have the small one). You can easily cook for 6 on the Demi that I have- probably 8-10 on the full size SVS. 

aem

grege345 said:

Does anyone have the sansaire?

I got one from their initial offering.  LOVE IT.  I typically use it in a stock pot but have tried it in a small ice chest with excellent results.  The longest cook I've done is a few hours - I haven't braved a 72 hour short rib cook yet.

NDG

@grege345 I have the Sansaire as well . . only done 4 cooks, but I Love it so far.  Easy to Use, Slick Controls and Feels like Quality.

llrickman

Just got my Xmas present a Anova precision last night made a 2" thick sirloin man that was good but next time instead of searing in a cast iron pan gonna do it on the egg

Tonight I'm doing a butternut squash soup with onion and Granny Smith apple

I can't wait to do more with it

grege345

Thanks cen tex. I know the SVS is not even an option. Swmbo is anti anything that stays on the countertop. We don't have a kitchen aide cuz she refuses to leave it on the counter. So it will have to be a sansaire type. :(

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grege345 said:

Thanks cen tex. I know the SVS is not even an option. Swmbo is anti anything that stays on the countertop. We don't have a kitchen aide cuz she refuses to leave it on the counter. So it will have to be a sansaire type. :(

now worries. You will enjoy either. We do put ours away when we aren't using it but we also have a dedicated appliance closet for all the toys