New Sous Vide

g8golfer

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? 

JohnInCarolina

Unless you have Dolly Parton sized chicken tits, the temperature will be 146 after an hour.

bgebrent

Congrats brother.  +1 on what John said.  You can go 90 min without ill effect.  Then sear it off.  Have fun!

g8golfer

Dolly Parton chicken breast would be awesome 

JohnInCarolina

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.  

bgebrent

And?

blind99

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. 

YukonRon

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.

bgebrent

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.

g8golfer

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. 

bgebrent

Welcome aboard.

lkapigian

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 ? 

bgebrent

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.

YukonRon

35-5! Go Cats.

lkapigian

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?

Skiddymarker

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.

bgebrent

^^^+1

lkapigian

Skiddymarker said:

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