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Thread: Sous Vide cooking

  1. #331

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    Quote Originally Posted by falafel View Post
    Yeah but is that the cause or the problem?
    cause (depending on thickness). whole point is to get lots of color quick. also thighs >
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  2. #332

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    Quote Originally Posted by old_gregg View Post
    cause (depending on thickness). whole point is to get lots of color quick. also thighs >
    this guy gets it.
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  3. #333
    Major disappointment The_Tick's Avatar
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    Quote Originally Posted by falafel View Post
    Yeah but is that the cause or the problem?
    Chicken is $1.99 a lb. Buy some more and give it a shot.

    This isn't Prime Rib that you are working with here. Cheap to experiment.

  4. #334
    My Mic Sounds Nice falafel's Avatar
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    Quote Originally Posted by The_Tick View Post
    Chicken is $1.99 a lb. Buy some more and give it a shot.

    This isn't Prime Rib that you are working with here. Cheap to experiment.
    Yeah, I'll definitely give it another go.
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  5. #335
    Semper infra dignitatem PaloAltoCougar's Avatar
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    In two weeks we're hosting a dinner party for a bunch of friends from grade school and high school (we've stayed close over the years--apparently we were inept at developing new relationships). Anyway, I'm in charge of keeping the carnivores happy so I'm thinking of doing some tri-tips on the Traeger and I'm wondering about doing a bunch of chicken as well. I haven't done it before, but I'm thinking of putting lots of seasoned, marinated or brined chicken parts (legs, thighs and perhaps breasts) in the sous vide at 140 or so for 2-3 hours before the event, and then slapping them on the gas grill on high heat for a couple of minutes to brown them after the guests have arrived. It's much less labor intensive and easier than grilling them from the outset. Is this a bad idea? Any other suggestions?

  6. #336

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    no need to brine, my dude
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  7. #337
    Senior Member Eddie's Avatar
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    I'd be careful with "lots of seasoning" too. The first time I did chicken I put the same basic amount of seasoning on some chicken breasts as I would if I were throwing them on the grill, and the seasoning overpowered the chicken. To the point that no one really liked it.

    I think that having the seasoning locked into the bag while it cooks doesn't allow some of that flavor to dissipate, and it ends up concentrated. So I'd go a little lighter on the seasoning.

  8. #338
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Eddie View Post
    I'd be careful with "lots of seasoning" too. The first time I did chicken I put the same basic amount of seasoning on some chicken breasts as I would if I were throwing them on the grill, and the seasoning overpowered the chicken. To the point that no one really liked it.

    I think that having the seasoning locked into the bag while it cooks doesn't allow some of that flavor to dissipate, and it ends up concentrated. So I'd go a little lighter on the seasoning.
    Agreed. I typically season after searing.
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