Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: drholly on January 26, 2015, 06:54:17 PM
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Ok - moving from the egg to the bird... well boneless, skinless breast anyway.... Been busy with work, kids, stuff... ;) ;D
Made some pasta and hung to dry. ANOVA bringing the spa to temp. Breasts seasoned - S&P, lemon, basil and thyme. Then in the bags (my sealer is on the fritz, so using Zip-Locs with the water displacement method. Seems to work fine.)
Into the bath at 65*C for about 2 hours (depending on when everyone gets home.) Then some homemade Alfredo and garlic bread... simple...
Will add more later.
[attachments deleted after 6 months]
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Going to be a great dinner I suspect.
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Lemme know about the 2 hours...
Mine needed 3 hours for the texture everyone talks about.
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Looking good.
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Jack, actually it went 2 and 3/4 hours - between gymnastics and driver's ed... well things got a bit delayed. I am seeing this as a huge bonus for the SV system!
So I boiled the pasta, baked the bread, sautéed a mix of mushrooms, and made the Alfredo sauce (very simple - but use FRESHLY ground cheese.) Put it all together and dinner is ready! I do have to say that was some of the juiciest chicken I have ever had. Even my wife commented on it (that is a big thing... ;) ;D)
Pics attached....
[attachments deleted after 6 months]
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Oh yeah. That looks killer. You steal my pan?
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Lessons learned:
- Never dump your pasta water - I needed three ladles to get the sauce and noodles loose enough.
- Always, always, always grate your parmesan from a fresh block for the sauce - otherwise it will be gritty & stringy.
- Add some acid at the end - I like lemon juice - keeps things brighter and looser.
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Looks very tasty David! Good cook! One of the best points about sv cooking is how forgiving it is with delays.
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Oh yeah. That looks killer. You steal my pan?
My De Buyers are my favorite go to pans - heavy, but killer to cook with!
I have been practicing with a crepes pan - not perfect yet, but I am getting there.
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Looks great David!
One of the benefits I have experienced - perhaps the best benefit of SV cooking - is that it is difficult to overcook meats. We are cooking with SV at the target or finished temperature for longer periods of time than other more traditional methods.Once the meat reaches that degree of doneness at that temp, the SV tends to hold the meat - rather than continue to cook it to a greater degree of doneness.
So, if your target is 3 hours, 4 or even 5 hours will probably not change the outcome. If you left it an additional several hours - then - yes, you would find the meat texture would change - even though the color would remain the same. And - instead of it getting tough and dry as if you had over cooked it an an ambient/non-vaccumed environment, the result would be that the muscle fiber had lost some of its connective strength to adjacent fibers, and the meat would seem "mealy". Not mushy as if it had been chemical broken down ( like pineapple juice/papain can do )
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Oh yeah. That looks killer. You steal my pan?
My De Buyers are my favorite go to pans - heavy, but killer to cook with!
I have been practicing with a crepes pan - not perfect yet, but I am getting there.
They really are. Made my daughter a grilled cheese tonight. The bottom is slicker than my job stick pans
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Great David!
Now your getting your feet wet in the tub
Looks good!
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Jack, actually it went 2 and 3/4 hours - between gymnastics and driver's ed... well things got a bit delayed. I am seeing this as a huge bonus for the SV system!
So I boiled the pasta, baked the bread, sautéed a mix of mushrooms, and made the Alfredo sauce (very simple - but use FRESHLY ground cheese.) Put it all together and dinner is ready! I do have to say that was some of the juiciest chicken I have ever had. Even my wife commented on it (that is a big thing... ;) ;D)
Pics attached....
Besides the quality of the food that SV produces that is another advantage to it, no need to babysit it and if you're late it won't hurt. Wait until you use it to reheat previously cooked meals, that's another plus you'll be happy with. I like to reheat my cooked to rare beef to its original rare cooked temperature. Also when I do a batch of PBC chickens I vacuum seal all but the one we are eating, when it comes time to have another I reheat it in the SV @145F and it's just as tender and juicy as ever.
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Jack, actually it went 2 and 3/4 hours - between gymnastics and driver's ed... well things got a bit delayed. I am seeing this as a huge bonus for the SV system!
So I boiled the pasta, baked the bread, sautéed a mix of mushrooms, and made the Alfredo sauce (very simple - but use FRESHLY ground cheese.) Put it all together and dinner is ready! I do have to say that was some of the juiciest chicken I have ever had. Even my wife commented on it (that is a big thing... ;) ;D)
Pics attached....
Besides the quality of the food that SV produces that is another advantage to it, no need to babysit it and if you're late it won't hurt. Wait until you use it to reheat previously cooked meals, that's another plus you'll be happy with. I like to reheat my cooked to rare beef to its original rare cooked temperature. Also when I do a batch of PBC chickens I vacuum seal all but the one we are eating, when it comes time to have another I reheat it in the SV @145F and it's just as tender and juicy as ever.
Remember the old "boil in bag" dinners? Just kidding - sort of...
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Jack, actually it went 2 and 3/4 hours - between gymnastics and driver's ed... well things got a bit delayed. I am seeing this as a huge bonus for the SV system!
So I boiled the pasta, baked the bread, sautéed a mix of mushrooms, and made the Alfredo sauce (very simple - but use FRESHLY ground cheese.) Put it all together and dinner is ready! I do have to say that was some of the juiciest chicken I have ever had. Even my wife commented on it (that is a big thing... ;) ;D)
Pics attached....
Besides the quality of the food that SV produces that is another advantage to it, no need to babysit it and if you're late it won't hurt. Wait until you use it to reheat previously cooked meals, that's another plus you'll be happy with. I like to reheat my cooked to rare beef to its original rare cooked temperature. Also when I do a batch of PBC chickens I vacuum seal all but the one we are eating, when it comes time to have another I reheat it in the SV @145F and it's just as tender and juicy as ever.
Remember the old "boil in bag" dinners? Just kidding - sort of...
Yes I do and I'm glad that was a short lived era in my life. :P
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Question..what is the black stuff sprinkled on the chicken? doesn't look like black sesame seeds. tea? .☆´¯`•.¸¸. ི♥ྀ.
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Just the picture - it's basil ad thyme.