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Started By
Message
1
Posted on 1/3/17 at 8:15 pm to golfntiger32
I would go to Costco and buy a couple of prime rib eye caps to try.
Posted on 1/3/17 at 8:22 pm to Salmon
quote:
You pull the steak when the center reads the correct temp, but everything outside of the center is a higher temp
Lol and your sv meat is exactly the same once you sear it genius. Just don't get all the benefits that's all. It's a psycological phenomenon
This post was edited on 1/3/17 at 8:25 pm
Posted on 1/3/17 at 8:25 pm to Howyouluhdat
Post a pic of your steak and compare it to a SV steak. You may be right, but the color will tell.
Posted on 1/3/17 at 8:32 pm to Howyouluhdat
You continue to demonstrate utter ignorance
Posted on 1/3/17 at 8:34 pm to Salmon
quote:
You continue to demonstrate utter ignorance
Well then school me Salmon. Would love to hear it
Posted on 1/3/17 at 8:54 pm to Topwater Trout
quote:Look up kick ash basket. Best thing I've bought for my egg in a while
I sometimes encounter a problem getting the temp up on the egg...if the ashes clog up the vents...that is why i asked
Posted on 1/3/17 at 8:58 pm to Janky
quote:I can't wait to try this
would go to Costco and buy a couple of prime rib eye caps to try.
Posted on 1/3/17 at 9:00 pm to Howyouluhdat
quote:Please go play on I-10.. or post a pic of a thick steak you've cooked that is perfectly done to your liking from end to end. No thick gray bars of leather.
Lol and your sv meat is exactly the same once you sear it genius. Just don't get all the benefits that's all. It's a psycological phenomenon
Posted on 1/3/17 at 9:04 pm to Uncle JackD
So I bought the choice NY Strips at Costco, went in to get the Ribeye Cap, but they didnt have any out. I went Monday morning at opening. They usually have them, but for $5.99/ LB that was some damn good eatin steak. Still got 4 left in the freezer. Got 5- 1.5 inch thick steaks for $29.99
Posted on 1/3/17 at 9:08 pm to golfntiger32
Question for SV vets... I want to do several chicken breasts to eat for dinner throughout week. I'm thinking of doing individual packs, refrigerating them, and throwing in a skillet or pit each meal. They should last 5 days in fridge, right?
Do you have a better route?
ETA: Can't wait to try this.
LINK
Do you have a better route?
ETA: Can't wait to try this.
LINK
This post was edited on 1/3/17 at 9:10 pm
Posted on 1/3/17 at 9:21 pm to Uncle JackD
As far as the fried chicken goes, i did thighs the other day and the skin did not crisp in the fry. The meat was freaking awesome but that skin was something aweful.
Now that technique worked like a dream with tenderloins. Cooked sous vide with louisiana hot sauce then flash fried for about a minute. Wow. The best chicken tenders ive ever eaten. The texture of the flesh was amazing.
Now that technique worked like a dream with tenderloins. Cooked sous vide with louisiana hot sauce then flash fried for about a minute. Wow. The best chicken tenders ive ever eaten. The texture of the flesh was amazing.
Posted on 1/3/17 at 9:21 pm to Uncle JackD
Funny you mention that. I was watching worst cooks in America and one of the finalist did a version of this. The judge was a fried chicken king and loved it.
Posted on 1/3/17 at 9:24 pm to Janky
Maybe this weekend I'll give it a shot. Wings Would be incredibly easy.
This post was edited on 1/3/17 at 9:25 pm
Posted on 1/3/17 at 9:32 pm to Uncle JackD
Going to be cold as crap this weekend. I think my next cook is going to be a 48hr Corned Beef for Reubens eiher Sat or Sunday.
Posted on 1/3/17 at 9:40 pm to Uncle JackD
I did 6 boneless chicken breasts last night. Just seasoned them with poultry magic and sealed them in a bag. 146 F for 2 hours and tossed them on my searing element on the gas grill. Ate two with a Caesar salad last night and had some tonight with capresi salad.
Posted on 1/3/17 at 10:30 pm to Uncle JackD
quote:I've done this a couple times, but not stretched it out 5 days, simply because it hasn't lasted that long or I'm not eating chicken breasts 5 days in row. I don't see why it wouldn't make it that long assuming it was handled properly.
I want to do several chicken breasts to eat for dinner throughout week. I'm thinking of doing individual packs, refrigerating them, and throwing in a skillet or pit each meal. They should last 5 days in fridge, right?
I've SV'd 3 racks of ribs, seared one after finishing and then froze the other 2 for a later date.
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