".... I'm pretty careful about pre-salting food when cooking sous-vide, as it can have undesirable effects..... "
You left us hanging with this comment, please elaborate.
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Sous Vide Question on a Smoker Forum
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Originally posted by MarKoz View PostI sprinkled 3 large chicken breast halves with Kosher salt and a liberal amount of my home-made Chili powder. I vacuum sealed them and plopped them in the water. I cooked them at 158 degrees for 2.5 hours (they were partly frozen when I immersed them). When they were done I seared them in a hot pan in an oil and butter combination.
The results were terrible! The texture of the meat was as if it was boiled and it was flavourless. Nearly half a cup of liquid rendered out of the meat into the cooking pouch - that was tasty so I poured it on the meat.
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According to this chart, you may have cooked it a bit too long at a temp that was too high: https://www.evernote.com/l/AEgAB5ojI...vofUUWfiscXg3A
I haven't done chicken, but I've never had a better steak than one of the recent ribeyes I used sous vide on & then seared on the grill with AmazingGrates turned upside down. Here's a site with a ton of advice and recipes that I highly recommend:
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
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Sous Vide Question on a Smoker Forum
I was intrigued by Meathead's mention of Sous Vide machines in the Meat Temperature Guide. The idea of getting meat to a desired doneness and being able to hold it there without overcooking appealed to me, so I bought one.
I sprinkled 3 large chicken breast halves with Kosher salt and a liberal amount of my home-made Chili powder. I vacuum sealed them and plopped them in the water. I cooked them at 158 degrees for 2.5 hours (they were partly frozen when I immersed them). When they were done I seared them in a hot pan in an oil and butter combination.
The results were terrible! The texture of the meat was as if it was boiled and it was flavourless. Nearly half a cup of liquid rendered out of the meat into the cooking pouch - that was tasty so I poured it on the meat.
I have heard good things about sous vide but my first impression was so poor I am thinking of returning it. Does anyone know if I did something wrong?Tags: None
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