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Discussion Starter · #1 · (Edited)
Hi Everyone.
Got my new sous vide thingamajig and invited a couple to join us for dinner. I told them I was going to be experimenting on them with it. They had no clue what I was talking about; obviously, they don't read chef forums. Lol!
I would appreciate suggestions for cuts of meat/fish/etc. that lend themselves best to this type of cooking.
Thanks in advance!
 

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Discussion Starter · #10 ·
Morning glory, I got the smaller unit for under $100. It was $30 off to begin with and then they give you another percentage for being a first time customer. Just wait for the pop offer. Does not come up immediately. https://anovaculinary.com/

In answer to someday, Dad had a restaurant. I am a foodie - didn't like the food and taught myself scratch cooking as a kid. I wing it. Nothing savory comes out the same twice. No fun otherwise! Most of it is very good. We eat out lots. I can recreate dishes I like, but I'm not nearly as versatile as many of the home cooks here.

At best I eat meat as a condiment, but cook it because hubby wants it. So, no problem cooking meats for others. The wife of the couple I invited is also a foodie who is as interested in this new technique as I am. Sounds fun!

My real passion is dessert, not food.

You guys are amazing. I'm learning so much here - typically how much I don't know! Not sure what I'm serving yet, but will keep y'all posted.
 

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Discussion Starter · #11 ·
Azenjoys, that website you suggested is excellent! I will likely make chicken breasts.
BUT, if I make three or four breasts, do I stuff them into one zip bag or put three or four bags in the pot. That part was unclear to me. Need to re-read.
And your suggestion to temper chocolate in it is very interesting. So much more fun to make sweet stuff!
Thanks!
 

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Discussion Starter · #12 ·
I did it! Using Azenjoy's link, http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

Starting with an bone-in chicken breast with skin, I seasoned, bagged, and refrigerated the breast. I used LOTS of salt and pepper, a slice of lemon, and a clove of garlic.
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There were no directions in the appliance's box. I was instructed to download an app, which I did. Not terribly helpful to a total newbie, it had the same info as the website. Still no word on how big (the key word is "deep") the pot should be, and how many pieces could go in a bag at a time. The first pot was too shallow.
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I transferred to a much larger pot, and because the water was taking too long to heat, filled the second pot with hot tap water. So, we are starting at about 125 F. I waited, and waited... The temperature is going down! Finally I discovered that I had to push the start button again or a red arrow on the dial to circulate the water. Now it began to heat up. Duh...

It didn't take too long to get to 140 degrees. Maybe 15 minutes.

Could not for the life of me figure out how to get the app to time the cooking. Eventually I eventually found the setting, but well after the entire meal was cooked. The temperature dropped a little when I first immersed the bag, but ignoring that, I started timing. The bag was clipped it to the side of the pot to keep the agitator openings clear.
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After 1 1/2 hour, instructions to pat dry, debone, cool, and grill the chicken were followed. It looked awfully raw to me, but then again, I won't taste meat unless it is burnt. (The 4 kitties get the meat off the bone, so no waste. ;D )
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After 6 or 7 minutes on the grill (2 minutes longer than advised), it was ready. I will probably use a higher grill setting next time. I like browner.

My husband absolutely LOVED it. His one comment was that next time he would char it on both sides. (What can I say? I've spoiled him to prefer medium-well to well-done meat.) Nevertheless, it was very juicy and cooked through. It reminded him of food we are served when we eat at the local Community College culinary arts restaurant. (But they don't sous vide; I asked.) Not a meat-eater, I had one small bite and found it very tender.

Over-seasoning worked very well. The saltiness permeated throughout the meat. We love salt in this house. The lemon slice worked well too. The garlic clove could have been reduced. Next time: cook a little longer, maybe on the grill; two slices of lemon and half a clove. Or some other seasoning. And definitely burn that skin!
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