Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Sous Vide marinating chicken. Cook in marinade?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Sous Vide marinating chicken. Cook in marinade?

    We are doing some skinless chicken breasts that are marinating in a soy based liquid called Hoover Sauce for Loise, Miss.Are we ok to go ahead and cook the meat in the brining mixture? Understand the mixture would have to be discarded after they reached 154 degrees and cook down clean marinade fo a basting sauce when the sear starts. Thanks!

    #2
    Yeah, you'll be fine. You don't need liquid in the SV though. But it wont hurt at all and might enhance the flavors.

    Comment


      #3
      You'll be fine - I would only caution against using an acidic marinade. Acids are usually in marinades to tenderize the meat but sous vide already more or less handles that part for you, using an acid based marinade can really over-do it. In that case, I'd either remove the acid from the marinade (if making it myself) or if using a store-bought marinade, I'd marinade, then remove from the marinade and re-pack without the marinade before cooking.

      Comment


        #4
        I would add a very small amount of the Hoover Sauce to the bag. Maybe like a tablespoon per breast, maybe less. Just enough to coat them.

        The Hoover Sauce will not penetrate the chicken. That's now how SV works. It will coat the exterior, and dilute with some chicken protein juice. You could clarify that purge and reapply. It's been pasteurized by the cooking... Or, you could just apply more HS from the bottle before searing, if that's the plan. There's enough sugar in the HS that it should caramelize with proper finishing.

        Comment


        • JimLinebarger
          JimLinebarger commented
          Editing a comment
          2 things:
          1. Good to see you again.

          2. If you put too much liquid in the bag would it be more poaching than SVing?

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I'm not sure there's a difference between poaching and sous vide with liquid, tbh. Poaching is generally very gentle cooking, same method of heat transfer.

          If I sous vide with a bunch of oil in the bag, the product is very similar to confit, and confit is just poached in fat, so... Distinction without difference?

        #5
        Thanks so much for the advice!!!

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Finally, A Great Portable Pellet Smoker


        Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailed†review


        GrillGrates Take Gas Grills To The Infrared†Zone


        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker


        The Pit Barrel Cooker May Be Too Easy


        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special