First cook in the hot tub

[Jaxon]

Unfortunately their are no pictures available...I didn't take any because it wasn't very picturesque.

All right, I tried the chicken at 149* for an hour or so...2 S B breast portions - one seasoned with Lawry's before the bath; the other nekkid.

Thick chicken with the Lawry's tasted great - the other was "okay".  Both were about the same texture, etc as the get on a grill - somewhat disappointing to me, but Deb thought it was real good.

I'll chalk this one up to inexperience and press on.  I have a N Y Strip in the bag for a swim tomorrow, so stay tuned for further developments.

There IS a learning curve.

just sayin'...

[ACW3]

You are right, there is a learning curve, albeit a really tasty one!!  Keep plugging along.  It gets better and better.  Copy some of the cooks that have already been done.  I did.  Builds the confidence.

Art

[drholly]

Jaxon, I am looking forward to your posts (I will share mine when they are available.) I am sure there is a learning curve - always is. I look forward to learning together!

Cheers,

David

[Jaxon]

I hope you get yours soon David...I'm gonna need some help.

Seriously though, I am not discouraged at all.  The steak tomorrow should be killer.
I  am very impressed with the Anova...very well made and very easy to use.

 

[muebe]

Jaxon when I do boneless/skinless chicken breasts I use a temp of 146F.

How thick were they. 2 inch thick breasts I do for 3 hours.

3 degrees does not sound like much but in the Sous Vide world it can be.

[Jaxon]

I flattened them to about 3/4" and bagged separately.
They were about 1/2 lb each.
There was a 3rd one, but not enough room for it in the first batch.

After supper I put it in at 146 for 2 hours, then into an ice bath before putting together in the fridge.  Before I open the bag, I can put it back in to cook for a while if you think I need to.

[muebe]

Jaxon at 3/4 thickness 2 hours should be fine.

[Las Vegan Cajun]

M2C.....I don't flatten my chicken breast they are skinless-boneless, vacuum sealed at original thickness, SV @ 145 for a minimum of 90 minutes, have gone up to 3 hours.  Remove from bag, brown butter in CI skilltet, sear breast for about 45 seconds a side in the browned butter.

[HighOnSmoke]

Very nice first cook Jaxon! I also do chicken breasts at 146 degrees for 3 to 4 hours. They come
out much different, in my case, then what I would get from grilling them.

[Pam Gould]

Very nice first cook Jaxon! I also do chicken breasts at 146 degrees for 3 to 4 hours. They come
out much different, in my case, then what I would get from grilling them.

Mike..is that how you did them at the gathering for the fajitas? they were excellent.  I have a file of all this SV things people are making.
Best chicken breasts I ever ate. I usually go wtih thighs..will be some killer thighs in my future too. Too cold to do it outside but I think I can handle them inside.  Pam  .☆´¯`•.¸¸. ི♥ྀ. 

[HighOnSmoke]

Very nice first cook Jaxon! I also do chicken breasts at 146 degrees for 3 to 4 hours. They come
out much different, in my case, then what I would get from grilling them.

Mike..is that how you did them at the gathering for the fajitas? they were excellent.  I have a file of all this SV things people are making.
Best chicken breasts I ever ate. I usually go wtih thighs..will be some killer thighs in my future too. Too cold to do it outside but I think I can handle them inside.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

It sure was Pam!

[Jaxon]

Thanks for the tips...

I'll keep Temps down to  146  and extend the time.