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Sous Vide first time
JMCXL
Posts: 1,524
I must start off by saying I am ver breaks all the Forun rules.y sorry NO PICTURES, I know that breaks all the Forun rules.
So, for my birthday I got an Anova WIFI and gave it a shot tonight. A friend has one and said his final product lacks taste.
I cooked chicken breast and seasoned them with Salt, Pepper and Rosemary. Cooked at 150 for about 1hr 20 minutes.
Chicken was moist but as I feared they lacked flavor (my wife and son dipped it in Honey Mustard sauce).
For anyone that uses a Sous Vide any pointers. I thought I went on the heavy side of salt and pepper.
a side note: the chicken breast were thick and not sure if that had something to do with it
So, for my birthday I got an Anova WIFI and gave it a shot tonight. A friend has one and said his final product lacks taste.
I cooked chicken breast and seasoned them with Salt, Pepper and Rosemary. Cooked at 150 for about 1hr 20 minutes.
Chicken was moist but as I feared they lacked flavor (my wife and son dipped it in Honey Mustard sauce).
For anyone that uses a Sous Vide any pointers. I thought I went on the heavy side of salt and pepper.
a side note: the chicken breast were thick and not sure if that had something to do with it
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
Comments
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Did you sear or torch them before or after the sous vide? If only SV, and no sear or torch, you are missing the Maillard reaction that adds heaps of flavor.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Sorry I did end with a searNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Breasts are bland - as noted above, sear in a CI pan (or torch) for 30 seconds or so, you do not need a lot of seasoning. Drop in the bag with a touch of oil and into the SV, I like 145ºF for an hour. Remove and sear again to finish to 150ºF.
The pre sear adds flavour on everything meaty, steaks, chops (pork or lamb), chicken breast, fish etc...
EDIT - check out ChefSteps for this treatment on a pork chop then apply to whatever....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Lamb or beef will knock their socks off! I only do chicken because it's easy
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Lemon slices added to a sous vide bag of chicken breasts works wonders.
(and the resulting liquid in the bag makes a delicious sauce) -
You might want to check out this website (http://www.molecularrecipes.com/sous-vide-class/preparing-food/) which states:
Generally it's always better to salt meat before cooking: the salt penetrates into the meat and helps to tenderize and flavor the entire cut.
Sous vide, however, doesn't work that way.
If you salt food before cooking it sous vide, holding the food at low temperature for a long time inadvertently cures the food, resulting in a more dense texture
When cooking sous vide, it is therefore generally better to add salt after the sous vide cooking phase.
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thanks for the info, will check out the linkNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
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