Sous Vide Thread

Makes a great hard boiled egg

 

Not saying it doesn't, but you can hardboil them at 165

 

How long? Does the tight and loose white set fully?

 

Sous vide egg Bible

http://www.seriouseats.com/recipes/2013/10/sous-vide-soft-poached-eggs.html

 

That’s the method I used for poached

I’ll try 165 next time for boiled egg. 45-60 minutes?

 

I usually leave them in there an hour because I'm almost always cooking them for later. I imagine 45 minutes is plenty

 

How do they peel? I found them difficult to peel with the egg breaking up.

 

Just like any other hardboiled egg salt and a cold water bath makes them easier. I don't notice a difference between them and regular ones in a pot

 

I cook a lot of whole chicken and I’ve had two come out like pure rubber. Cooked then the same as I always do. I can’t explain it other than just a bad chicken?? I mean I couldn’t even cut it with a knife.

I put the thermapen in occasionally if I’ve got a big cut in the bath and it’s always within a degree. It’s very accurate.

 

coworker has this issue and says that he just sears his wife's steak for ~45 seconds longer on each side and it cooks through enough for her liking. think he does 80 seconds a side for his and 2min/side for hers

 

Sous vide fried pork chop with a lemon basil parmesan cream sauce.

 

looks goddamn amazing

did two pork chops with homemade apple butter, salt, pepper, and rosemary. about to finish with a sear.

 

Costco ribeyes from the freezer, thawed and cooked at 127* for two hours, seared over charcoal.

 

Outstanding!

 

Those are some lovely grill marks fish.

 

Did you thaw before the water bath or throw them in frozen? I've done frozen chicken breasts and pork chops before, but never a steak. I have a couple of filets in the freezer the wife wants me to cook tonight

 

Straight in always works for me

 

I thawed them first, cut open up the bags, seasoned, and then resealed. I've also never done a steak straight from the freezer to the bath.

 

I usually prep steaks when I buy them and add any seasoning or marinade, and then freeze them. I just dropped a frozen Ribeye in the water and will let it sit for a couple hours. The water warms the steak up and thaws it out. When I am ready I can turn on the Sous Vide and let it cook for a few hours even if I am not home. I don't think there is any quality difference if it is thawed or frozen as it is still going to the same temp at the end.

 

I plan on trying this after our next Costco run.

 

I’ve done this with fish and chicken but not steak. Not really sure why, guess I will on my next large steak purchase.

 

I have a big piece of a Ribeye roast that I cooked at Christmas vacuum sealed and frozen. Gonna sous vide that bitch this week sometime

 

Got two huge Sam's club chicken breasts in for tonight and the week. One is taco seasoned, other is garlic pepper and lime.

 

fish, straight from the freezer made no noticeable difference

 

time and temp?

 

129 for 2 hours, seared in cast iron and basted with butter

 

According to the Flavor Bible it is a typical combination, especially black trumpet, button, chantrelles, cremini, morels and oysters. I would just add that Oregon Pinot Noir would be a killer pairing as it goes well with both.

 

I need a rock solid starter kit that is down to a science. I need this 99% for chicken breast. Please show me what I need to make this happen. I need juicy breast!

 

Just need the device, plastic bags and chicken to get started. You can build from there.

 

Chicken thighs, very good skin crisped up nicely.

Good pan sauce, stock, butter, soy, lemon.

 

Still don’t love chicken with my joule, don’t know what the deal is.

 

Same.Tried it 3 times now. Don't understand the hype.

 

What are you guys seasoning the chicken with?

 

Yeah, more curious why the others are not getting results. Hell, I occasionally don't even season the chicken until I sear it off and it still turns out perfect. Most of the time when I am freezing it I don't put anything in the bag with the chicken.

 

Maybe some people just like over cooked chicken. People like over cooked steak

 

Team sous vide chicken all the way. No easier way to cook it, and it ends up moist every time. Makes unbelievable chicken salad.

 

recipe?

 

I'm a Kenji fanboi so I use his recipe. But you could use any chicken salad recipe...just cook the chicken sous vide prior to chopping it up.

 

I don’t like overcooked chicken but my sv chicken always comes out rubbery

 

Salt, pepper, garlic, thyme/rosemary, and lemon in a vacuum sealed bag.

I'm going to scale it back and just throw some cajun seasoning on the chicken and see how that goes. After my dishwasher is replaced, though. It broke a week ago and I am too lazy to wash all my dishes by hand so I've just started eating out every meal.

Also thinking it might be this.

 

Time and Temp?

 

I’ve gotten both perfectly cooked moist chicken and rubbery chicken so can confirm that both of these happen. No change in time or temp either

 

The only time I got fucked up chicken was when I left it on the grill too long and it flared up and got burned. That was my own fault. Sous Vide did its job.

 

Sounds like people need to start logging where they got the chicken and who the producer was