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Sous Vide Maiden Voyage
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cazzy
Posts: 9,136
Tonight is the night! Got some chicken breast going and I'm eager to see what all the fuss is about!
Just a hack that makes some $hitty BBQ....
Comments
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As Cen-tex said a whilst back you will never want chicken any other way.Lynnwood WA
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I imagine resting is still necessary after searing, right?Just a hack that makes some $hitty BBQ....
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cazzy said:I imagine resting is still necessary after searing, right?
not so much but it can't hurtKeepin' It Weird in The ATX FBTX -
After the pork chops were done tonight an I saw your post it inspired me to fire up the sidekic again, wife is going away tomorrow with the kids to her sisters for a few days so I'm sending them off with some chicken breasts for tomorrow night. Also just realized it means I have 4 nights of bachelor cooking with my sidekic and egg! Damn and no alcohol ...Lynnwood WA
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I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to meJust a hack that makes some $hitty BBQ....
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How long did you cook at what temp?
My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.Lynnwood WA -
cazzy said:I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me
just take a breath. do a chicken breast on the egg and do one SV and see which one is betterKeepin' It Weird in The ATX FBTX -
147 for about 90 minutes.double said:How long did you cook at what temp?
My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
Just a hack that makes some $hitty BBQ.... -
The Cen-Tex Smoker said:cazzy said:I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me
just take a breath. do a chicken breast on the egg and do one SV and see which one is better
It's my 1st attempt and 1st time I've eaten anything via SV. I'll figure it out!
Just a hack that makes some $hitty BBQ.... -
Wow......My unit should be in this week. Maybe it is best that I won't be too over confident.
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It's not that I didn't like it, just wasn't the texture I expected. I don't consider it a bad cook and it probably had to be out of this world to overcome the gloom that this Vikings game has put me in.rustypotts said:Wow......My unit should be in this week. Maybe it is best that I won't be too over confident.
Just a hack that makes some $hitty BBQ.... -
While we were in Yellow Stone all the food was sous vide. Elk, salmon, lamb was cooked to a medium rare and had a different texture. It wasn't offensive just different but I didn't have any poultry. Was it over cooked a little?Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Not at all! It was super juicy and you could tell it was cooked very delicately.GrannyX4 said:While we were in Yellow Stone all the food was sous vide. Elk, salmon, lamb was cooked to a medium rare and had a different texture. It wasn't offensive just different but I didn't have and poultry. Was it over cooked a little?
Just a hack that makes some $hitty BBQ.... -
cazzy said:
How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
147 for about 90 minutes.
how did you finish?Keepin' It Weird in The ATX FBTX -
Just a hack that makes some $hitty BBQ....
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The Cen-Tex Smoker said:Just a hack that makes some $hitty BBQ....
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Oh, so you know it happened.Just a hack that makes some $hitty BBQ....
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Cazzy, it looks wonderful.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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