Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sous vide and Dizzy Pig

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.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
·

Comments

  • nolaeggheadnolaegghead Posts: 14,203
    yay!  There's a learning curve, like a stall, ya just gotta power through it.  Nice!
    ______________________________________________
    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 

    ·
  • gdenbygdenby Posts: 4,514
    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.
    ·
  • GrannyX4, did you finish on the egg or eat straight from the SV?
    ·
  • GrannyX4GrannyX4 Posts: 1,458
    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.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • beteezbeteez Posts: 367
    Tsunami Spin & Butter with my boneless skinless
    ·
  • paqmanpaqman Posts: 1,655
    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?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    ·
  • GrannyX4GrannyX4 Posts: 1,458
    Paqman, I cook jumbo eggs at 168 for 45 minutes.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
Sign In or Register to comment.