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Author Topic: Mike, Mike Mike...Guess what day it is!!!  (Read 5823 times)

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Offline Jaxon

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Mike, Mike Mike...Guess what day it is!!!
« Reply #-1 on: January 21, 2015, 09:47:30 PM »
Isn't it Wednesday in Brooklyn Park?
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Offline teesquare

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Re: Mike, Mike Mike...Guess what day it is!!!
« on: January 21, 2015, 09:57:05 PM »
What a coincidence!!! It is Wednesday at my house too! :D :D :D

O.K. Doc....I know Jack is talking to you....show and tell! ;D
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Offline ACW3

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #1 on: January 21, 2015, 10:34:40 PM »
We know it's "HUMP DAY"!!  What's in the pool?  Camel back?

Art
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Offline drholly

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #2 on: January 21, 2015, 10:41:13 PM »
Got a box today...  ;D ;D ;D

But stuck on webinar... no chance to prepare anything...  :'( :'( :'(

Stay tuned - thinking chicken for chicken alfredo with home made noodles...  :P :P :P



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Offline drholly

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #3 on: January 21, 2015, 11:02:17 PM »
Ok, I admit, it is driving me crazy! I just remembered that Rocky has a gymnastics meet tomorrow and I have a meeting - so, it is likely to be a very late dinner. I have to admit, I really am not a big fan of alfredo sauce, but my wife and daughters are... and I need to win them over. They also love my home made noodles.

The one thing I have always found in most chicken pasta dishes is that the chicken is dry and stringy - needs a ton of sauce to make it palatable. I am so looking forward to what the ANOVA can do... I am betting that some noodles, a bit of olive oil, parmesan, S&P, and maybe a little crushed red pepper with SV chicken might just be the ticket for me.

Maybe breakfast?????

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Offline Las Vegan Cajun

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #4 on: January 21, 2015, 11:26:05 PM »
David.....I bet you are going to be a culinary hero at your home with that recipe.  Looking forward to seeing the final results.  ;)
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Offline Jaxon

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #5 on: January 22, 2015, 07:57:02 AM »
149 is too high... That was my first try & disappointed
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Offline drholly

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #6 on: January 22, 2015, 11:12:31 AM »
Quote from: Jaxon on January 22, 2015, 07:57:02 AM
149 is too high... That was my first try & disappointed

I've seen suggestions as low as 140 and as high as 149. Most at 140 suggest that it is an interesting texture (not sure my family will buy that) and given your experience, I m thinking about 145. What do you think?
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Offline teesquare

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #7 on: January 22, 2015, 11:20:17 AM »
Quote from: drholly on January 22, 2015, 11:12:31 AM
Quote from: Jaxon on January 22, 2015, 07:57:02 AM
149 is too high... That was my first try & disappointed

I've seen suggestions as low as 140 and as high as 149. Most at 140 suggest that it is an interesting texture (not sure my family will buy that) and given your experience, I m thinking about 145. What do you think?

I have cooked chicken breasts at 145F for 2-3 hours and been happy with the tenderness. They were not mushy* and were as moist and juicy as you can imagine.

* be mindful of what you season with - anything containing papain, or "tenderizers" can potentially breakdown the muscle tissue to the point of being "mushy".
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Offline drholly

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #8 on: January 22, 2015, 11:24:10 AM »
Quote from: teesquare on January 22, 2015, 11:20:17 AM
Quote from: drholly on January 22, 2015, 11:12:31 AM
Quote from: Jaxon on January 22, 2015, 07:57:02 AM
149 is too high... That was my first try & disappointed

I've seen suggestions as low as 140 and as high as 149. Most at 140 suggest that it is an interesting texture (not sure my family will buy that) and given your experience, I m thinking about 145. What do you think?

I have cooked chicken breasts at 145F for 2-3 hours and been happy with the tenderness. They were not mushy* and were as moist and juicy as you can imagine.

* be mindful of what you season with - anything containing papain, or "tenderizers" can potentially breakdown the muscle tissue to the point of being "mushy".

Thank for that reminder, Tim!
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Offline Las Vegan Cajun

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #9 on: January 22, 2015, 12:02:39 PM »
145F has been the ideal SV temp for me with S/B chicken breast, 90 minutes minimum, typically they are in the bath 2-3 hours with great results.
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Offline drholly

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #10 on: January 22, 2015, 12:04:16 PM »
Quote from: Las Vegan Cajun on January 22, 2015, 12:02:39 PM
145F has been the ideal SV temp for me with S/B chicken breast, 90 minutes minimum, typically they are in the bath 2-3 hours with great results.

Thanks, LVC.
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Offline muebe

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #11 on: January 22, 2015, 01:51:29 PM »
David they come out great at 145F!

Hit them with some WOW before bagging. You don't need much. You won't be dissappointed!
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Offline drholly

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #12 on: January 22, 2015, 01:53:14 PM »
Quote from: muebe on January 22, 2015, 01:51:29 PM
David they come out great at 145F!

Hit them with some WOW before bagging. You don't need much. You won't be dissappointed!

Thanks muebe!
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Offline Las Vegan Cajun

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Re: Mike, Mike Mike...Guess what day it is!!!
« Reply #13 on: January 22, 2015, 04:21:22 PM »
Quote from: drholly on January 22, 2015, 01:53:14 PM
Quote from: muebe on January 22, 2015, 01:51:29 PM
David they come out great at 145F!

Hit them with some WOW before bagging. You don't need much. You won't be dissappointed!

Thanks muebe!

Thanks for the tip on using WOW,  might have to try that with a little butter too, and maybe drop or two of hot sauce. ;)
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