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Tatoosh
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Post subject: Re: Sous Vide...ah me...  Posted: Mon Apr 30, 2012 12:03 am |
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Joined: Thu Mar 31, 2011 6:55 am
Posts: 516
Location: Cordillera, Luzon, Philippines
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Ziplock bag, Thermoworks Instant Read Thermometer aka Thermapen, slow cooker aka crock pot. High is usually 195F to 205F, monitor with thermapen and turn the unit off when close to target figure, back on when temp drops below target by 2 or 3 degrees. It is a pain, so I installed PID unit that works on gummy bears (see attached photo). Or your idea of 180 degree pot on a stove top or oven would be good. Oven's often allow up to 20F to 25F degrees variation before kicking in.
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Tatoosh aka Steve
Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines
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marygott
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Post subject: Re: Sous Vide...ah me... Posted: Mon Apr 30, 2012 12:15 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Such an adorable alternative energy source!
Mary
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Darcie
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Post subject: Re: Sous Vide...ah me... Posted: Mon Apr 30, 2012 12:54 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Tim wrote: ps: The restaurant is Harvest Cafe (google that) and worth a trip. I'm going back to drive the 2CV, the Elite or maybe the Elan. Good luck on your SV adventure. I would choose a Lotus to drive next time. The 2CV is like driving a tiny underpowered, under-steering truck. YMMV. 
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Da Bull Man
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Post subject: Re: Sous Vide...ah me... Posted: Mon Apr 30, 2012 1:40 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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Tim wrote: ps: The restaurant is Harvest Cafe (google that) and worth a trip. Hmmm, did, might have to make that one on my next trip to Decatur
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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Tim
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Post subject: Re: Sous Vide...ah me... Posted: Mon Apr 30, 2012 3:27 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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Darcie wrote: Tim wrote: I would choose a Lotus to drive next time. The 2CV is like driving a tiny underpowered, under-steering truck. YMMV. Darcie, Just to "add lightness" to your suggestion about the Elite or Elan. I suspect both these beautiful cars are say, less reliable than the 2CV. Frank, It would be well worth the 60 minute drive from Decatur. The sv pork belly was sublime, the quails breast (6 full) was delicious. Tim
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crystal
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Post subject: Re: Sous Vide...ah me... Posted: Sun Sep 15, 2013 12:14 pm |
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 390
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Late to the party, but I'm going to try chicken breast using the cooler method tonight.
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Amy
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Post subject: Re: Sous Vide...ah me... Posted: Sun Sep 15, 2013 12:46 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Hello my dear, Long time no see...and so good to see you.  SV chicken (IMO) can be hit or miss depending on how you finish. Beef and pork are my two faves using SV...and some seafood too. Whatcha makin'? xo Amy
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crystal
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Post subject: Re: Sous Vide...ah me... Posted: Sun Sep 15, 2013 1:25 pm |
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 390
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Hello to you! Miss you guys! I'm bastardizing a CI recipe, maybe one of Keri's? You use low heat to cook the chicken and higher to finish. It's marinaded, and a portion of the is reserved for a finishing sauce, so I thought it might translate well. Off topic alert! H is 6' and sounds like Barry White, though he can't sing  A is almost 10!!!!! And she acts like she's fifteen!
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Amy
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Post subject: Re: Sous Vide...ah me... Posted: Sun Sep 15, 2013 1:44 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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You are aging all of us my dear... The chicken does and doesn't translate that well. I find chicken breasts are the most subject to becoming too tender via SV. Smaller breasts do better. And airline chicken breasts have always worked exceedingly well for me. Just sear the heck out of them when they come out of their bath. A can't be ten...not possible.  Amy
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wino
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Post subject: Re: Sous Vide...ah me... Posted: Sun Sep 15, 2013 4:26 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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Coincidence? Currently, SVing three pork loin steaks with rendered bacon fat and seasonings - 135F for 3 hours.
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