Sous Vide Maiden Voyage

cazzy · January 6

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

double · January 6

As Cen-tex said a whilst back you will never want chicken any other way.

cazzy · January 6

I imagine resting is still necessary after searing, right?

The Cen-Tex Smoker · January 6

cazzy said:

I imagine resting is still necessary after searing, right?

not so much but it can't hurt

double · January 6

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 ...

cazzy · January 6

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

double · January 6

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.

The Cen-Tex Smoker · January 6

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

cazzy · January 6

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.

cazzy · January 6

The Cen-Tex Smoker said:

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!

rustypotts · January 6

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

cazzy · January 6

rustypotts said:
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.

GrannyX4 · January 6

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?

cazzy · January 6

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.

The Cen-Tex Smoker · January 6

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?

cazzy · January 6

The Cen-Tex Smoker said:

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.

The Cen-Tex Smoker · January 6

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.

cazzy · January 6

The Cen-Tex Smoker said:

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.

cazzy · January 6

Oh, so you know it happened.

GrannyX4 · January 6

Cazzy, it looks wonderful.

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