Cooking a Good Everything Else - Page 181 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

The reason for the difference is finished temperature is only part of the equation. Time at temperature affects texture too. The SV takes much longer to reach 65C than conventional methods so that impacts the texture.

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12-03-2015 , 01:49 PM

#4503

Bluegrassplayer

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Quote:

Originally Posted by potato

My leftovers, an improvised turkey ramen (kind of becoming a tradition for me, always helps to burn through the broth I inevitably make from the carcass)

Awesome idea and it looks like great execution. If I ever saw this offered on a menu somewhere I'd snap order it.

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12-03-2015 , 01:59 PM

#4504

Daddy Warbucks

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Quote:

Originally Posted by PartyGirlUK

I greatly prefer steamed chicken breast

...

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12-03-2015 , 02:27 PM

#4505

El Diablo

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DW,

I was just gonna pretend like that didn't happen.

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12-03-2015 , 03:29 PM

#4506

Rusemandingo

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Doing a baked mac and cheese tonight. Sauce from roux, breadcrumbs mixed in and layer on top, etc. I was wanting to have the whole thing ready to pop in the oven, minus the top layer of bread crumbs, then not put it in to bake for a few hours.

Is this doable? Should I make he sauce thicker or thinner than normal? Pasta more al dente? Assume should be in fridge in interim.

Any help appericated.

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12-03-2015 , 04:10 PM

#4507

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,800

Quote:

Originally Posted by Daddy Warbucks

...

Quote:

Originally Posted by El Diablo

DW,

I was just gonna pretend like that didn't happen.

for some reason i though daddy warbucks was the one that posted about the steamed chicken. so i was like, maybe thats good since he usually posts good stuff and knows what hes doing in the kitchen.

butnahh, just standard loldean. maybe thats how he cooked deansteak!

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12-03-2015 , 04:29 PM

#4508

El Diablo

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Ruse,

Totally doable. I've done that before with no problem at all, just making it exactly the same as normal. Definitely don't change the sauce at all. I remember reading somewhere that you should cook the pasta a little more al dente than normal because it'll absorb some extra liquid while it's sitting, but I didn't do that and didn't notice a difference.

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12-03-2015 , 04:33 PM

#4509

Daddy Warbucks

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Quote:

Originally Posted by Rusemandingo

I've enjoyed making this one in the past (results here), and it says you can keep it for days before baking, no adjustments needed

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

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12-03-2015 , 04:36 PM

#4510

Fabian

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So, uhm, how are you supposed to cook chicken breast if you don't steam it?

Asking for a friend.

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12-03-2015 , 04:44 PM

#4511

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

on the stove, in the oven, on the grill, sous vide

to name a few methods

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12-03-2015 , 05:01 PM

#4512

prana

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I can't remember ever steaming chicken breast. Oh wait. I was a line cook at Applebee's in the 90s and if we cut them into slices and they were raw they went on flat top with a cardboard tray over them with water sprayed inside. Yes I have partially steamed a breast I guess.

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12-03-2015 , 06:05 PM

#4513

Rusemandingo

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Quote:

Originally Posted by Daddy Warbucks

I've enjoyed making this one in the past (results here), and it says you can keep it for days before baking, no adjustments needed

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

sweet tyty. Trying to juggle Thurs night football at bar with roommate and dinner with gf after had me scrambling. Hopefully mine will turn out half as good as yours looks.

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12-03-2015 , 06:21 PM

#4514

Daddy Warbucks

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Are there any other meats that people are steaming/boiling? I didn't realise this was a thing for chicken except with bodybuilders!

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12-03-2015 , 06:24 PM

#4515

miajag

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never heard of steaming chicken other than in chinese cuisine. steaming/boiling meat does sound like a pretty english thing to do though, maybe that explains it

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12-03-2015 , 06:26 PM

#4516

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Steaming seems like the worst possible way to cook meat in terms of making it taste better. I don't know why people build those steam packages for fish either. My dad does it and it would be 10x better if he just grilled it.

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12-03-2015 , 06:42 PM

#4517

PartyGirlUK

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FYI my comment was more 'I really hate 65c sous vide chicken breast' than 'I love steamed chicken breast' BUT I do think it's not bad and it's pretty good to chuck in a salad when dieting. I brine it for an hour before with a BUNCH of 'aromatics' (e.g garlic, herbs) cos yes it needs flavour, then steam it gently and chop it up and put it in a salad.

Out of curiosity why do you think it's so much worse than baking? I'm talking about a skinless chicken breast that is getting cooked without fat ... why is baking/sous vide better? It is obviously not going to take as good as skin on dark meat ... but as DW alludes it's a diet food.

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12-03-2015 , 06:42 PM

#4518

PNHH

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It's decent in a thai chicken curry

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12-03-2015 , 06:45 PM

#4519

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Sous vide involves a sear at some point before or after to add flavor and make the texture more appealing. Baking involves browning the outside generally as well. Steaming can't brown the outside at all and usually involves 0 fat.

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12-03-2015 , 06:47 PM

#4520

prana

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I have never eaten steamed meat that I know of unless it is in a dish and I didn't notice.

When I worked at Applebee's and we did it I remember that those were usually the items that received complaints about rubbery chicken. Maybe that was the cooks who used the cardboard trays, water, and microwave. I can't remember.

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12-03-2015 , 06:48 PM

#4521

PartyGirlUK

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Well if you're searing after a sous vide presumably you're adding fat ... which you could also do after steaming. I really don't think it's as bad as you guys think. Regardless I just went to the supermarket and forgot to buy some chicken so the experiment will have to wait!

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12-03-2015 , 07:04 PM

#4522

cashy

we have welbeck

Join Date: Jan 2007 Posts: 29,767

sous viding chicken breast to 65C makes little sense to me as it is just way too high and you get better chicken in the pan very very easily. 58.5C is my prefered temperature. tried it with cook and chill now too as recommended for longer storage (as cold sandwich topping) and it's amazing

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12-04-2015 , 06:21 AM

#4523

thethethe

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Room temperature chicken ftw.

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12-04-2015 , 04:41 PM

#4524

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

60C is my go to. Any lower and it isn't safe.

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12-04-2015 , 07:25 PM

#4525

Boston Matrix

veteran

Join Date: Mar 2012 Posts: 2,325

I've become mildly obsessed with the "Cooking a good steak" thread recently. However I am currently defrosting a pork tenderloin fillet to cook tomorrow. Anyone know the best way to do this? I was thinking of rubbing it in olive oil & herbs (prob rosemary), roasting it in a low oven then searing it to finish in fat on a stovetop. Any better suggestions?

Last edited by Boston Matrix; 12-04-2015 at 07:33 PM.

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