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sous vide chicken question
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Furall
Posts: 124
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
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Ok thanks Cen-Tex I have it warming back up to 147. Now if the 140 breast does not kill me.
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That's a safe temp. You're cool.
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Thanks guys.
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which one did you get?
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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.
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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.
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Read the link in the original post, has some good info.
http://eggheadforum.com/discussion/1145647/sous-vide-steaks-just-some-very-good-info#latest
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i only season after. like you, i found it didn't add much. all my flavor comes in the final minutes during the searKeepin' It Weird in The ATX FBTX
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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.
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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.
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^yeah, what he saidKeepin' It Weird in The ATX FBTX
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