First cook - Suggestions?

[ronman451]

The Anova Bluetooth is on the way... The Amazon Prime Day deal was too good to pass up ($75).

Any suggestions for my first Sous Vide experience?

[sschorr]

One of the best ever in our souls vide cooks - double cut pro chops, bone in is fine.  Lightly seasoned salt and pepper.  155 for 2-3 hours.  Reverse sear in very hot cat iron or on a griddle.  Smear a large dollop of apricot preserves and dig in.  Serve with side(s) of choice.  We like garlic mashed potatoes and/or spinach.

[RAD]

I am by no means an expert. Only a couple of cooks under my belt, but this was the best chicken I think I've ever had.

http://www.letstalkbbq.com/index.php?topic=22825.0

[Ka Honu]

I have to agree with RAD. We don't sous vide that much chicken overall but it's a great starting point for a couple of reasons - it's both quick and easy.

But wait; there's more! For many people, chicken breasts aren't usually that easy to prepare perfectly by other methods (often either undercooked or too dry, etc.). Because they're pretty much a no-brainer with sous vide they show the circulator off to its best advantage and will convince the most skeptical spouse that you made a brilliant purchase. SWMBO still calls it "boiling meat" but after the initial chicken demo she says it affectionately.

Just sayin'...

[Tailgating is my game]

Steak......but I always say that

[ronman451]

So I decided on a couple of boneless skinless chicken breasts. Seasoned with some Pit Barrel All Purpose Rub and a bit of olive oil.


Into the pot at 145 degrees for 90 minutes. Lots of advice regarding time and temp. This seemed like a good place to start for my first cook...


After a quick sear in the pan, 1 minute per side.


And the plate.

Texture and moisture were good. I wasn't wild about my seasoning choice! Overall, a decent first try.

[tlg4942]

It looks very good.  I haven’t used my sv much. I need to give this a try.

[Roget]

Great first cook.