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New Sous Vide

So I just got my new Sous Vide in and I wanted to give it a test run with some chicken breast. It says put temp at 146 for 1-4 hours. How do I know when the chicken is done? Just have to pull it and check the IT? 

Comments

  • JohnInCarolinaJohnInCarolina Posts: 11,573
    edited February 2017
    Unless you have Dolly Parton sized chicken tits, the temperature will be 146 after an hour.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • bgebrentbgebrent Posts: 16,468
    Congrats brother.  +1 on what John said.  You can go 90 min without ill effect.  Then sear it off.  Have fun!
    Sandy Springs & Dawsonville Ga
  • g8golferg8golfer Posts: 845
    Dolly Parton chicken breast would be awesome 
  • For what it's worth, many do chicken breasts a bit higher in temp - say 149.  The SV texture/moisture takes some getting used to.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • bgebrentbgebrent Posts: 16,468
    And?
    Sandy Springs & Dawsonville Ga
  • blind99blind99 Posts: 4,210
    bgebrent said:
    And?
    @bgebrent I'm kind of hoping he cooked them then coated them in lucky charms and deep fried them. Cuz that would be killer. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • YukonRonYukonRon Posts: 12,240
    blind99 said:
    bgebrent said:
    And?
    @bgebrent I'm kind of hoping he cooked them then coated them in lucky charms and deep fried them. Cuz that would be killer. 
    Best comment of the night.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bgebrentbgebrent Posts: 16,468
    YukonRon said:
    blind99 said:
    bgebrent said:
    And?
    @bgebrent I'm kind of hoping he cooked them then coated them in lucky charms and deep fried them. Cuz that would be killer. 
    Best comment of the night.
    Poor bastard is stuck in the surgeons lounge waiting for them to get the IV so he can go save a foot.  Probably.
    Sandy Springs & Dawsonville Ga
  • g8golferg8golfer Posts: 845
    They turned out awesome. I stuck them on the cast iron skillet and browned them up. Could be the juiciest chicken I have ever ate. 
  • bgebrentbgebrent Posts: 16,468
    Welcome aboard.
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 2,973
    Not to hijack your thread, but waiting to jump in with his question....Sous Vide Circulating VS Oven AKA water bath....I'd be more apt to do stock Sous Vide, but can that be done with a circulator ? 
    Visalia, Ca
  • bgebrentbgebrent Posts: 16,468
    lkapigian said:
    Not to hijack your thread, but waiting to jump in with his question....Sous Vide Circulating VS Oven AKA water bath....I'd be more apt to do stock Sous Vide, but can that be done with a circulator ? 
    Please clarify your question.
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 12,240
    35-5! Go Cats.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lkapigianlkapigian Posts: 2,973
    edited February 2017
    bgebrent said:
    lkapigian said:
    Not to hijack your thread, but waiting to jump in with his question....Sous Vide Circulating VS Oven AKA water bath....I'd be more apt to do stock Sous Vide, but can that be done with a circulator ? 
    Please clarify your question.
    Can you use a circulating Sous Vide to make a stock with the circulator directly in the stock? Would it jam up the pump/prop? Would a Sous Vide water oven be better suited for stocks and broths?
    Visalia, Ca
  • lkapigian said:
    bgebrent said:
    lkapigian said:
    Not to hijack your thread, but waiting to jump in with his question....Sous Vide Circulating VS Oven AKA water bath....I'd be more apt to do stock Sous Vide, but can that be done with a circulator ? 
    Please clarify your question.
    Can you use a circulating Sous Vide to make a stock with the circulator directly in the stock? Would it jam up the pump/prop? Would a Sous Vide water oven be better suited for stocks and broths?
    Sure you can make stock/broth with the circulator - once. Circulator sous vide in water only. If a bag breaks the entire unit should be removed, taken apart and cleaned to avoid overheating the coil and messing with the impeller. Stock pots and stove tops work best.
    Delta B.C. - Move over coffee, this is job for alcohol!
  • bgebrentbgebrent Posts: 16,468
    ^^^+1
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 2,973
    lkapigian said:
    bgebrent said:
    lkapigian said:
    Not to hijack your thread, but waiting to jump in with his question....Sous Vide Circulating VS Oven AKA water bath....I'd be more apt to do stock Sous Vide, but can that be done with a circulator ? 
    Please clarify your question.
    Can you use a circulating Sous Vide to make a stock with the circulator directly in the stock? Would it jam up the pump/prop? Would a Sous Vide water oven be better suited for stocks and broths?
    Sure you can make stock/broth with the circulator - once. Circulator sous vide in water only. If a bag breaks the entire unit should be removed, taken apart and cleaned to avoid overheating the coil and messing with the impeller. Stock pots and stove tops work best.
    Thank you..I guess that's my point/ question with a Sous Vide water oven there is no need to bag as there is no circulator to get damaged...trying to wrap my head around the pros and cons of an immersion circulator Sous Vide vs a water oven sous vide..less moving parts , but limited capacity
    Visalia, Ca
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