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Originally posted by BigPiney
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Beck to the drawing board.Ain't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM! -
I think that applies to everything but chicken. Really I don't know. I'm a total noob.Originally posted by falafel View PostComment
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The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)
Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.
Here's the serious eats "complete guide" to chicken.
https://www.seriouseats.com/2015/07/...en-breast.htmlComment
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We did sous vide chicken breasts yesterday. 145 degrees for 2-3 hrs. Texture was great.Originally posted by Eddie View Post"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creeksterComment
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I'll have to try that. 140 was just a little too sushi'ish to me.Originally posted by Jeff Lebowski View PostComment
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This is the guide I followed the first time I did chicken, boy it still sucked. [emoji25]Originally posted by Eddie View PostAin't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM!Comment
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I always thought sous vide was pretty much fool proof. Guess not.Comment
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Not if there's a big enough fool.Originally posted by SCcoug View Post"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96Comment
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Originally posted by smokymountainrain View Post
"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96Comment
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Mrs. D picked up some decent looking bone-in strip steaks yesterday, and I cooked them today. Just used Montreal seasoning. Came out perfectly. My BIL borrows my cast-iron skillet a couple weeks ago and hasn’t returned it yet
, so I cranked the grill up to 600 and finished them there. You pretty much have to be an idiot to not get perfect protein from this thing.
Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese. --Coach FinstockComment
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use your le creuset brehOriginally posted by Donuthole View PostMrs. D picked up some decent looking bone-in strip steaks yesterday, and I cooked them today. Just used Montreal seasoning. Came out perfectly. My BIL borrows my cast-iron skillet a couple weeks ago and hasn’t returned it yet, so I cranked the grill up to 600 and finished them there. You pretty much have to be an idiot to not get perfect protein from this thing.
Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.Comment
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Not going to bite.Ain't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM!Comment
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Because the chicken is too dry?Originally posted by falafel View Post"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96Comment
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My latest obsession is regular chuck roast at 136 for 24-36 hrs. It's amazing what the sous vide can do. My latest trick is to refrigerate to cool it down in order to be able to sear longer without worry of overcooking the middle. I also just read about the mayo sear. I might try that next.Comment
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