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Started By
Message
Several hundred $ to spend on amazon
Posted on 1/22/26 at 10:24 am
Posted on 1/22/26 at 10:24 am
i posted this on ot but thinking it could go here as well for a completely different set of answers
i have $400 to spend on anazon
what would you buy? could be one item or several
i have $400 to spend on anazon
what would you buy? could be one item or several
This post was edited on 1/22/26 at 10:36 am
4
Posted on 1/22/26 at 10:40 am to CallinBatonRouge25
Chamber vacuum sealer
Posted on 1/22/26 at 10:41 am to CallinBatonRouge25
Thermoworks One Instant Read thermometer if you don't already have a good one.
It's life changing.
Pro tip, cook chicken breast to 150 internal, not 165, and never eat dry chicken again.
It's life changing.
Pro tip, cook chicken breast to 150 internal, not 165, and never eat dry chicken again.
Posted on 1/22/26 at 10:48 am to KosmoCramer
quote:
Pro tip, cook chicken breast to 150 internal, not 165, and never eat dry chicken again.
I usually pull at 160. But you got me curious and yes, it seems that you can still pull at 150 and it is safe to eat if baking a whole bird.
Thanks for sharing.
Posted on 1/22/26 at 10:50 am to SUB
You can do it for chicken breasts as well.
They merely have to be held at 150 for 2.7 minutes, which happens during carryover cooking.
They merely have to be held at 150 for 2.7 minutes, which happens during carryover cooking.
Posted on 1/22/26 at 10:55 am to LSUJML
quote:
Chamber vacuum sealer
i have a regular countertop vac sealer, is it a sig difference?
Posted on 1/22/26 at 10:56 am to KosmoCramer
quote:
Thermoworks One Instant Read thermometer if you don't already have a good one.
i have a thermopop, is it a major difference between the two?
yes I do usually pull around 150/155
This post was edited on 1/22/26 at 10:58 am
Posted on 1/22/26 at 10:59 am to KosmoCramer
quote:
They merely have to be held at 150 for 2.7 minutes, which happens during carryover cooking.
yes usually when it hits 150 i run a timer for 3 minutes then pull
have never gotten sick!
Posted on 1/22/26 at 11:03 am to CallinBatonRouge25
I used to have a thermopop, the Thermanpen One gives you a final reading much faster, and I believe it's more accurate but don't have empirical evidence on that.
Posted on 1/22/26 at 11:04 am to CallinBatonRouge25
Posted on 1/22/26 at 11:07 am to CallinBatonRouge25
quote:
i have a regular countertop vac sealer, is it a sig difference?
I just sealed 5, six-cup bags of homemade chicken stock last night in minutes. That's not possible with the cheap vac sealers.
Also, if you sous vide, the chamber vac gets ALL of the air out so they don't float.
I have the Avid Armor USV32 and it can handle 10 inch wide bags, not sure what the cheap vac sealers can do width wise.
This post was edited on 1/22/26 at 11:08 am
Posted on 1/22/26 at 11:35 am to CallinBatonRouge25
I would say that instead of getting something you don't have, upgrade something you do have
Because if you don't have it now you're probably not going to get much use out of it after you have it IMO
Because if you don't have it now you're probably not going to get much use out of it after you have it IMO
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