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Sous Vide Maiden Voyage

cazzycazzy Posts: 7,935
Tonight is the night!  Got some chicken breast going and I'm eager to see what all the fuss is about!   :D

image
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Just a hack that makes some $hitty BBQ...
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Comments

  • doubledouble Posts: 1,214
    As Cen-tex said a whilst back you will never want chicken any other way.
    Lynnwood WA
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  • cazzycazzy Posts: 7,935
    I imagine resting is still necessary after searing, right?
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    I imagine resting is still necessary after searing, right?

    not so much but it can't hurt

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  • doubledouble Posts: 1,214
    After the pork chops were done tonight an I saw your post it inspired me to fire up the sidekic again, wife is going away tomorrow with the kids to her sisters for a few days so I'm sending them off with some chicken breasts for tomorrow night. Also just realized it means I have 4 nights of bachelor cooking with my sidekic and egg! Damn and no alcohol ...
    Lynnwood WA
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  • cazzycazzy Posts: 7,935
    I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • doubledouble Posts: 1,214
    How long did you cook at what temp?
    My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    Lynnwood WA
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  • cazzy said:
    I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me

    just take a breath. do a chicken breast on the egg and do one SV and see which one is better

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  • cazzycazzy Posts: 7,935
    double said:

    How long did you cook at what temp?
    My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.

    147 for about 90 minutes.

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,935


    cazzy said:

    I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me




    just take a breath. do a chicken breast on the egg and do one SV and see which one is better

    It's my 1st attempt and 1st time I've eaten anything via SV. I'll figure it out!

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • Wow......My unit should be in this week.  Maybe it is best that I won't be too over confident.
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  • cazzycazzy Posts: 7,935

    Wow......My unit should be in this week.  Maybe it is best that I won't be too over confident.

    It's not that I didn't like it, just wasn't the texture I expected. I don't consider it a bad cook and it probably had to be out of this world to overcome the gloom that this Vikings game has put me in.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • GrannyX4GrannyX4 Posts: 1,458
    edited January 2013
    While we were in Yellow Stone all the food was sous vide. Elk, salmon, lamb was cooked to a medium rare and had a different texture. It wasn't offensive just different but I didn't have any poultry. Was it over cooked a little?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • cazzycazzy Posts: 7,935
    GrannyX4 said:

    While we were in Yellow Stone all the food was sous vide. Elk, salmon, lamb was cooked to a medium rare and had a different texture. It wasn't offensive just different but I didn't have and poultry. Was it over cooked a little?

    Not at all! It was super juicy and you could tell it was cooked very delicately.

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    147 for about 90 minutes.

    how did you finish?

    ·
  • cazzycazzy Posts: 7,935


    cazzy said:

    double said:

    How long did you cook at what temp?
    My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.

    147 for about 90 minutes.





    how did you finish?

    Pan sear.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    cazzy said:
    How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    147 for about 90 minutes.

    how did you finish?
    Pan sear.

    ok. try a side by side next time.

    ·
  • cazzycazzy Posts: 7,935
    cazzy said:
    cazzy said:
    How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    147 for about 90 minutes.

    how did you finish?
    Pan sear.

    ok. try a side by side next time.
    Aight, i'll try that.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,935
    Oh, so you know it happened.  

    image
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • GrannyX4GrannyX4 Posts: 1,458
    edited January 2013
    Cazzy, it looks wonderful.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
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