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    Sous Vide Boneless Chicken Breasts

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    • Posts: 16,025
      Thanks Cen-Tex. I could google it but you're a wealth of information. Will probably look into it. You're the Obi-wan of this forum....
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 4,858
      The Cen-Tex Smoker said:

      Nola could do a whole turkey if he wanted because he can choose the size of the bath. I could do the same turkey quartered up, but not whole because of the size limitations of a self contained unit

      Not really... I have the same unit as Nola. The only way to cook a whole turkey would be to use a vacuum chamber sealer and even then it would probably not be safe to cook because all parts of the piece of meat must be in contact with the water. The cavity that would result after sealing a whole turkey would be a nest for nasty bacteria to develop... Maybe sealing after spatchcocking the turkey could work. However, white meat and dark meat have different optimal cooking temperature and time. Cooking a whole turkey sous vide is pointless and probably dangerous. I found a video a few weeks ago. I'll try to find it and post it.

      ____________________
      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
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    • Posts: 42,109
      paqman said:
      show previous quotes
      Not really... I have the same unit as Nola. The only way to cook a whole turkey would be to use a vacuum chamber sealer and even then it would probably not be safe to cook because all parts of the piece of meat must be in contact with the water. The cavity that would result after sealing a whole turkey would be a nest for nasty bacteria to develop... Maybe sealing after spatchcocking the turkey could work. However, white meat and dark meat have different optimal cooking temperature and time. Cooking a whole turkey sous vide is pointless and probably dangerous. I found a video a few weeks ago. I'll try to find it and post it.
      Yeah, I've been doing my research.  Not because of the cavity, I figured out a solution for that (imagine a tube sock, pull it over the turkey and shove the end into the turkey.  But because of the reason of the dark versus breast cooking times.  I'm running an an experiment on a turkey cut in half....was going to start yesterday but got sidetracked.  Tonight I'm going to take one half and do a 24 hour cook at 160.  Hope the brining keeps the breast juicy (brining does that). 

      Then take the other half, and do the breast separate from the dark meat, standard temps/times so I have a benchmark to compare against.
      ______________________________________________
      I love lamp..
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    • Posts: 1,404
      One of my favorites is brining thick pork chops in an apple juice brine. After a day in the brine seal em up, put them in the water for about 4 hours or so and then finish them on the egg with a bit of cherry smoke, some sauce and nice marks from grill grates. They are moist, tender and you can taste all the flavours!
      In the bush just East of Cambridge,Ontario 
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    • Posts: 23,161
      paqman said:
      show previous quotes
      Not really... I have the same unit as Nola. The only way to cook a whole turkey would be to use a vacuum chamber sealer and even then it would probably not be safe to cook because all parts of the piece of meat must be in contact with the water. The cavity that would result after sealing a whole turkey would be a nest for nasty bacteria to develop... Maybe sealing after spatchcocking the turkey could work. However, white meat and dark meat have different optimal cooking temperature and time. Cooking a whole turkey sous vide is pointless and probably dangerous. I found a video a few weeks ago. I'll try to find it and post it.

      good point paq. I guess he could spatch it but you would have to have amuch larger sealer than is normally available
      Keepin' It Weird in The ATX FBTX
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    • Posts: 23,161
      henapple said:
      Thanks Cen-Tex. I could google it but you're a wealth of information. Will probably look into it. You're the Obi-wan of this forum....

      Not true. Obi Wan would never just make sh*t up the way I do :))
      Keepin' It Weird in The ATX FBTX
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    • Posts: 28,817

      Is this the one you guys reccommend? Want to pull the trigger today.

      http://cuisinetechnology.com/sousvide.php

      Steve 

      Caledon, ON

       

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    • Posts: 42,109
      Little Steven said:

      Is this the one you guys reccommend? Want to pull the trigger today.

      http://cuisinetechnology.com/sousvide.php

      Yep, that's the one pacman and I have.   There's another polyscience unit that's got the same heater power, half the pump size (which is already 5x too powerful) for $300 less.  Might be more practical.
      ______________________________________________
      I love lamp..
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    • Posts: 23,161
      nolaegghead said:
      show previous quotes
      Yep, that's the one pacman and I have.   There's another polyscience unit that's got the same heater power, half the pump size (which is already 5x too powerful) for $300 less.  Might be more practical.

      You don't need a lot of circulation for SV cooking. Save the money. Mine does nor circulate at all and it works perfectly
      Keepin' It Weird in The ATX FBTX
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    • Posts: 28,817

      Nah, you guys seem to research stuff pretty good. I'll go with the flow. Thanks

      Steve 

      Caledon, ON

       

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    • Posts: 42,109
      I like the power head because it stores nicely (comes with a nice soft storage case) and you can put it on a 40 quart cooler, or an 8 quart pot, depending on how much stuff you're SV-ing.
      ______________________________________________
      I love lamp..
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    • Posts: 23,161
      nolaegghead said:
      I like the power head because it stores nicely (comes with a nice soft storage case) and you can put it on a 40 quart cooler, or an 8 quart pot, depending on how much stuff you're SV-ing.

      agreed. Much more flexible
      Keepin' It Weird in The ATX FBTX
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    • Posts: 28,817
      I like the fact I don't have to leave it on the counter with all the other crap I don't use. She won't let me leave the foodsaver out but we have four assorted coffee/espresso/cappuccino things that never get used and the stinking ricemaker

      Steve 

      Caledon, ON

       

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    • Posts: 1,277
      Little Steven said:

      Is this the one you guys reccommend? Want to pull the trigger today.

      http://cuisinetechnology.com/sousvide.php


      That one is currently out of stock.
      Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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    • Posts: 42,109
      They sell them all over.  The prices is "fixed", so there's really no price competition, just shipping/tax.

      https://www.google.com/search?q=polyscience+sous+vide+professional&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=polyscience+sous+vide+professional&hl=en&safe=off&client=firefox-a&hs=REa&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=shop&sa=X&ei=v4WeUMnaFcfKqAGE4oC4CA&ved=0CAkQ_AUoAA&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=7ac3dfbb7266931&bpcl=38093640&biw=1630&bih=914
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      I love lamp..
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    • Posts: 28,817
      I have to order it in Canada. $525.00 + 13%

      Steve 

      Caledon, ON

       

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    • Posts: 4,858
      Little Steven said:

      I have to order it in Canada. $525.00 + 13%

      Where did you plan to order it from?

      ____________________
      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
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    • Posts: 28,817
      I don't remember but they have a Canadian office. Cederlane culinary and a couple of others have them

      Steve 

      Caledon, ON

       

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    • Posts: 1,053
      The Cen-Tex Smoker said:
      show previous quotes

      agreed. Much more flexible
      Centex - how big of a piece of meat can you fit in the Sous Vide Supreme?  Will a 8 pound prime rib fit?

      Two XL BGEs - So Happy!!!!

      Waunakee, WI

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    • Posts: 17
      I orderd this one: http://www.nomiku.com/
      A kickstarter project from some of the pepole behind the DIY SV scene.
      Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
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    • Posts: 23,161
      dlk7 said:
      show previous quotes
      Centex - how big of a piece of meat can you fit in the Sous Vide Supreme?  Will a 8 pound prime rib fit?
      I believe it should fit in the full size SVS. I have the smaller one and I've easily fit 3 2.5lb bone in ribeyes. The problem with an 8lb roast might be finding a bag and vacuum that can handle it. Might have to do 2 4lbers
      Keepin' It Weird in The ATX FBTX
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    • Posts: 23,161
      Frachlitz said:
      I orderd this one: http://www.nomiku.com/
      A kickstarter project from some of the pepole behind the DIY SV scene.
      That looks really cool
      Keepin' It Weird in The ATX FBTX
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    • Posts: 42,109
      Been eating sous vide turkey today and yesterday.  It's outstanding!

      For "oversized" stuff:
      You can cut a couple bags up and "seal" them together to make a larger bag.  Use an iron and some wax paper, or the sealer on your foodsaver.
      ______________________________________________
      I love lamp..
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    • Posts: 213
      nolaegghead said:
      show previous quotes
      Yeah, I've been doing my research.  Not because of the cavity, I figured out a solution for that (imagine a tube sock, pull it over the turkey and shove the end into the turkey.  But because of the reason of the dark versus breast cooking times.  I'm running an an experiment on a turkey cut in half....was going to start yesterday but got sidetracked.  Tonight I'm going to take one half and do a 24 hour cook at 160.  Hope the brining keeps the breast juicy (brining does that). 

      Then take the other half, and do the breast separate from the dark meat, standard temps/times so I have a benchmark to compare against.
      You don't necessarily have to cut up the turkey to cook it SV style. However you must use a liquid (like oil) to fill the cavity. We SVd this small pig using that technique. A vacuum sealer was not even required.
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    • Posts: 42,109
      I ended up splitting the dark and breast meat into two different batches.  The dark I cooked at 178F for 10 hours.  The white was done at 147 for 2.5 hours.  It was divine.   The dark meat was tender - all the stringy connective tissue turned into gelatin, and the bones literally pulled out.  The breast meat was incredibly juicy.  I'm going to do the same - brine, sous vide - for the big family dinner (about 30 people) at thanksgiving.  I'm just doing one turkey - we get to compare to a traditional turkey (plus there will be a big ham).
      ______________________________________________
      I love lamp..
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    • Posts: 492
      billybon said:
      show previous quotes
      You don't necessarily have to cut up the turkey to cook it SV style. However you must use a liquid (like oil) to fill the cavity. We SVd this small pig using that technique. A vacuum sealer was not even required.
      After you SV the pig, did you roast it off to crisp it up, etc?  That is hands down one of the coolest things I have seen in a while-
      Proud resident of Missoula, MT
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      Check out my book on Kamado cooking called Exclusively Kamado:
      http://bit.ly/kamadobook

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    • Posts: 213
      "After you SV the pig, did you roast it off to crisp it up, etc?  That is hands down one of the coolest things I have seen in a while-"

      After the SV cook, we put the pig in a rotisserie basket over coals to crisp up the skin.
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