TIME AND TEMPS.

[muebe]

Meat: 2 Skinless and Boneless Chicken Breasts

Thickness: 1in to 2in

Weight: 10z each

Pre-seasoned: WOW, Hickory Smoked Salt, and vac sealed with some butter

Water Bath Temp: 146F

Total Time: 3 hours

Finish Cook: none

Doneness: just under medium

Taste: Outstanding

Texture: Moist, Tender, and Juicy





Used some chicken for my Cesar Salad...

[muebe]

Meat: Brisket(flat)

Thickness: 2in to 2 1/2in

Weight: 4.45lbs

Pre-Seasoned: Zach's Brisket Rub

Pre-cook/smoke: Memphis Pellet Grill/Cookin Pellets Perfect Mix/210F/upper rack/4 hours

Water Bath Temp: 135F

Total Time: 45 hours

Finish Cook: 2 minute per side skillet sear

Doneness: Medium

Taste: Very good

Texture: Tender but dry

Was much better the next day after being sliced, bagged, and place back into juices overnight in the refrigerator. Cold smoking would have worked better IMHO. Also maybe an ice bath after Sous Vide and overnight rest in fridge to recover juices. Meat much better following day

[spuds]

Food cooked: 2 Sirloin Steaks,Select Grade. 35 ounces
Thickness:+/- 1 in. 
Time:2  hr
SV Temp: 131F
Doneness:Rare,juicy.
Fluid loss: 2.5 ounces from a 15.25 ounce steak
Taste: All beef,no spices
Texture: Firm grain and tender

Additional-rare,juicy,tender.Excellent texture.Spent 5 hours in bag in refer before sear and cutting.Again,color a little off in kitchen,thats a white plate.





2 days later the second one,went into stir-fry

[ACW3]

Boneless ribeye steak about 1+" thick.

Cooked at 124 degrees F. for about 70 minutes.

Needed more sous vide time because it took the temp longer than expected to reach the programmed temp.

Great flavor.  Tenderness not quite there.  Next time!

[teesquare]

Large chicken breasts-

Thickness: 2'' at the thickest part

Cooked @ 145 for 3 hours.

For the record - I loathe boneless, skinless chicken breasts.... I would rather boil and eat an old tennis shoe....   *BUT* - the texture, and taste of this chicken breast was entirely positive. I did pre-season it - but not so much that it would hide the chicken. The moisture content was almost "thigh-like" even tho it was completely cooked. You could easilypull it apart - but it was not mushy, mealy or grainy. Good, meaty texture.

Photos coming.

[teesquare]

36 Hour London Broil-

2.53 lb top sirloin  approx. 2-1/4" thick.- sold as London Broil. REALY lean. No visible fat.

Applied W.O.W. and M-3 - vacuum bagged and left in the fridge for 3 days.

Temp: 124F for first 24 hours. 128F for last 12 hours.

Cooked to med-rare.

Screaming hot 1 minute cast iron pan sear on each side. Pictures coming....