Sous vide and Dizzy Pig

GrannyX4 · February 5

Finally, I cooked my first appetizing looking chicken breasts that were cooked perfectly to my liking with lots of flavor. I like to cook up a bunch of breasts, slice them thin and snack on them when I need a little nosh and for over my salad. Perfect! 144 for 1:40. In the bag I had 3 chicken breasts with 1/3 cup canola oil and a lot of Dizzy Pig jamacian fire walk. Yummy! They came out of the bag and looked appetizing without having to do anything else. Also mastered hard boiled eggs. Somewhere I was reading a guy asked "why" would someone cook them sous vide. Well, let me tell you the texture of the egg is so much better than I have been able to accomplish in my 40 some odd years of marriage and cooking. I am so happy to be finally getting a handle on cooking in hot water. Tomorrow is turkey breast.

nolaegghead · February 5

yay! There's a learning curve, like a stall, ya just gotta power through it. Nice!

gdenby · February 5

The thing that is astonishing, if perplexing, w. SV eggs is how different they come out depending on just a few degrees difference.

I love just set yolks, and mush them up into a sort of sauce. As I'm sure you will find, that is possible every time w. SV.

burr_baby33 · February 6

GrannyX4, did you finish on the egg or eat straight from the SV?

GrannyX4 · February 6

Nola - it was a big Yay! I was beginning to think I had made a BIG $500 mistake. Gdenby - I'm going to work on that one next. Creamy yolks with somewhat firm whites is what I'm going to strive for. Tomorrow. Burr - nope, they just came out of the bag and with Dizzy spices and oil they looked pretty good. Could have browned them but I was just going to slice them and store in the fridge to use on a need to eat basis.

beteez · February 8

Tsunami Spin & Butter with my boneless skinless

paqman · February 8

GrannyX4 said:

Finally, I cooked my first appetizing looking chicken breasts that were cooked perfectly to my liking with lots of flavor. I like to cook up a bunch of breasts, slice them thin and snack on them when I need a little nosh and for over my salad. Perfect! 144 for 1:40. In the bag I had 3 chicken breasts with 1/3 cup canola oil and a lot of Dizzy Pig jamacian fire walk. Yummy! They came out of the bag and looked appetizing without having to do anything else. Also mastered hard boiled eggs. Somewhere I was reading a guy asked "why" would someone cook them sous vide. Well, let me tell you the texture of the egg is so much better than I have been able to accomplish in my 40 some odd years of marriage and cooking. I am so happy to be finally getting a handle on cooking in hot water. Tomorrow is turkey breast.

What temp and how long are you cooking your hard boiled eggs?

GrannyX4 · February 8

Paqman, I cook jumbo eggs at 168 for 45 minutes.

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Sous vide and Dizzy Pig

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