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sous vide chicken question

 Hey guys, I got my sous vide yesterday and decided to try some chicken breast. I did 140 for little over 2 hours, however they were anything but tender. Kinda stringy and hard to pull apart. You think they were completely done? I used my thermapen to check and it was 138.6 after the bag had been open a couple minutes. I realize this will have a learning curve like anything else. Any ideas? thanks

Comments

  • 147 is the number

  • FurallFurall Posts: 103
     Ok thanks Cen-Tex I have it warming back up to 147. Now if the 140 breast does not kill me.
  • nolaeggheadnolaegghead Posts: 15,450
    That's a safe temp.  You're cool.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • FurallFurall Posts: 103
     Thanks guys. 
  • nolaeggheadnolaegghead Posts: 15,450
    which one did you get?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • FurallFurall Posts: 103
    I picked up the supreme chef. It was the Black Friday special. When do you guys season your cooks? I put everything in the bag and can't really taste much.
  • nolaeggheadnolaegghead Posts: 15,450
    I season in the bag, then season again before I sear after sous vide cooking. 

    A trick is to not use any oil (including butter) in the bag.  The aromatics go in the oil and not the food.


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 15,450
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • i only season after. like you, i found it didn't add much. all my flavor comes in the final minutes during the sear

  • Two questions. Can you put frozen meat in the sous vide or do you thaw it out? And does the water need to come to temp before you put it in? I'm stoked the wife let slide I'm getting this for Christmas.
  • nolaeggheadnolaegghead Posts: 15,450
    Yes, I threw a frozen steak in a foodsaver bag directly in the water bath.  You can put it in before it's up to temperature, but you'll need to go a little longer minimum time in both cases, which is not a problem with sous vide.  Just be aware of the safety parameters - you don't want to do a steak at 125 for more than 4 hours, for example.  Getting anything over 130 and your in the safe zone.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^yeah, what he said

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