Cooking a Good Everything Else - Page 440 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Char sui and steak don't sound like easing into sous vide to me. I think the 150f chicken breast is a great introduction. It's 1-step, idiot-proof, and results in something that can't really be achieved with any other cooking method.

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07-17-2018 , 07:47 PM

#10977

OmgGlutten!

Pooh-Bah

Join Date: Aug 2016 Posts: 5,273

ali g level respect for making your own bahn mi.

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07-17-2018 , 08:59 PM

#10978

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by zikzak

Could be but not gonna get me to suggest that. Chicken breast is like the Wonder Bread of meat.

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07-17-2018 , 09:09 PM

#10979

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

http://bonesuckin.com/ would definitely help a chicken breast.

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07-17-2018 , 09:26 PM

#10980

zikzak

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Join Date: Jul 2009 Posts: 22,198

Quote:

Originally Posted by KJS

Could be but not gonna get me to suggest that. Chicken breast is like the Wonder Bread of meat.

That's what makes the SV version so much of a revelation imo. It shows how a new cooking technique can drastically improve something familiar. Cooking a steak in a water bath makes it easier to get perfect results, but not inherently better ones, while cooking a chicken breast that way is miles better than any other readily available method.

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07-17-2018 , 10:38 PM

#10981

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by amoeba

a jet engine of a stovetop.

Lol, damn, you ain’t kidding

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07-17-2018 , 10:52 PM

#10982

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by zikzak

140f

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07-17-2018 , 10:57 PM

#10983

bowens

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 16,884

Thanks for the suggestions.

I’ve been checking out Serious Eats, of course. Any other suggestions are welcome. That Char Sui looks awesome. Going to have to check out if I can make/get a gluten free sauce (wife and kids are all celiac).

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07-18-2018 , 12:10 AM

#10984

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

So I had a knock off George Foreman grill in my cabinet that was literally unopened and got drunk the other night and busted it out. So far I have done a green chili tuna melt and then tonight used leftover rotessire chicken from yesterday with a little mayon green chili and pepper jack cheese and made a panini out of it and I'm downright shocked at how good it is. Definitely a new tool for me to use that is definitely low tech and old school but perfect for some leftovers thrown together on a sandwich.

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07-18-2018 , 12:11 AM

#10985

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Edit ^ currently drunk again ha

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07-18-2018 , 12:15 AM

#10986

grando1.0

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GF grill great for some things terrible for others

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07-18-2018 , 02:34 AM

#10987

El Diablo

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Join Date: Sep 2002 Posts: 70,770

New sous vide owners,

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Originally Posted by El Diablo

KJS,

My favorite sous vide links:

Super handy time and temp guide: https://www.chefsteps.com/activities...perature-guide

Char Siu:
https://www.chefsteps.com/activities...barbecued-pork

Short ribs:
Tons of different recipes for 24/48/72hr short ribs. This is a great primer to decide which time to look at recipes for:
https://www.chefsteps.com/activities...-ribs-your-way

Pork shoulder: http://www.seriouseats.com/2016/07/f...-shoulder.html

Carrots: http://www.seriouseats.com/recipes/2...ts-recipe.html

Brisket:
https://www.chefsteps.com/activities...smoked-brisket
http://www.seriouseats.com/recipes/2...as-recipe.html

Pork belly:
Tons of different recipes for this as well
http://www.seriouseats.com/recipes/2...rs-recipe.html

In addition to those, I’ve really gotten into SV pork loin (short cook) and St. Louis style ribs (long cook) lately, have posted recaps of both itt.

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07-18-2018 , 06:21 PM

#10988

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,784

Quote:

Originally Posted by zikzak

i have to respectfully disagree with your 'miles better' comment. we sous vide chicken breast all the time, mainly because of how easy it is to buy a lot of breasts, vac seal them, and pull out of the freezer to cook when we want them.
using a Thermoworks DOT alarm thermometer set to 154*(ish) while cooking in the oven at 375* yields almost identical results, especially after an overnight brine in a simple salt/sugar bath.

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07-18-2018 , 08:32 PM

#10989

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Leftover mac&cheese + eggs

Cookies, cookies&cream, chipwiches

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07-18-2018 , 11:23 PM

#10990

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by REDeYeS88

i have to respectfully disagree with your 'miles better' comment. we sous vide chicken breast all the time, mainly because of how easy it is to buy a lot of breasts, vac seal them, and pull out of the freezer to cook when we want them.

using a Thermoworks DOT alarm thermometer set to 154*(ish) while cooking in the oven at 375* yields almost identical results, especially after an overnight brine in a simple salt/sugar bath.

140f sous vide is miles better.

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07-18-2018 , 11:28 PM

#10991

JoltinJake

Pooh-Bah

Join Date: May 2004 Posts: 5,236

Thanks to all for the beginner sous vide tips, and to whoever posted the Amazon deal ITT.

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07-18-2018 , 11:45 PM

#10992

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by JackInDaCrak

140f sous vide is miles better.

How long for the bath?

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07-19-2018 , 12:05 AM

#10993

JackInDaCrak

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Join Date: Dec 2006 Posts: 9,148

2-4 hours ought to do it

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07-19-2018 , 02:36 AM

#10994

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Kjs,

90 minutes is plenty for 140 degree chicken breast.

https://www.seriouseats.com/2015/07/...en-breast.html

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07-19-2018 , 06:26 PM

#10995

bowens

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 16,884

Is the Anova app just crap, or is it me?

It struggles to connect to my WiFi and it likes to drop the Bluetooth connection at times.

Did my first steak tonight. 129 for an hour. Overdid it trying to get crust. I’ll get better though. Flavor was really, really good.

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07-19-2018 , 11:44 PM

#10996

froegg

old hand

Join Date: Jan 2011 Posts: 1,368

Quote:

Originally Posted by amoeba

This is my new favorite channel for Chinese cooking. Its too bad there's no english subs.

One cleaver, one wok, one ladle, and a jet engine of a stovetop.

Dude, that frog video...

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07-19-2018 , 11:48 PM

#10997

amoeba

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Join Date: Sep 2004 Posts: 20,431

Ah yeah, live frog killing was a common childhood scene for me so I kind of forgot how it could be disturbing to those not used to it.

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07-20-2018 , 12:18 AM

#10998

froegg

old hand

Join Date: Jan 2011 Posts: 1,368

I'm dumbfounded by his efficiency as much as I'm horrified.

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07-20-2018 , 12:59 AM

#10999

Da_Nit

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Join Date: Dec 2014 Posts: 9,383

Man Chinese kitchen setup as well as cooking, prep and technique is badass.

I want a huge wok and a tree stump looking cutting board and want to cut everything with a big cleaver.

My childhood hero, just wish he had a tree stump for a cutting board.

https://m.youtube.com/watch?v=qT9lKA5_bPI

Last edited by Da_Nit; 07-20-2018 at 01:08 AM.