It's pretty thick. Sealed in the bag yesterday, without salt, at about 2". Late getting home, so tried pounding it flatter in the bag, and got her down to maybe 1 1/2". Coming up on 2 & 1/2 hours at 149.
What do you think?? Is that long enough for a thick boneless skinless breast? Had no luck on time tables for thicker than an inch.
Gotta get this thing finished and packaged for lunch tomorrow, then off to bed.
It wasn't as easy as doing it before I seal it. Can usually get them really flat that way. Was omly able to get abut a half inch reduction, somewhat because I was afraid of tearing the bag and didn't want to rebag, but I think the vacuum on it screwed with it too, as I did hit it pretty good.
Seared on the Hibachi, at about 450F (coal left over from Kalbi dinner). Not that great of a sear really, but cooked the quickly thrown together spices a bit I guess. Salt, N.M. Chili Powder, Black Pepper, and Cayenne. Cooling in the fridge, and will slice for sandwiches in the a.m.
I licked the plate. .. was in a hurry. Was quite spicy! Better after it cooled, on the spice. Thinking SV breast are best fresh, as a child sandwich. ... just fine, but nothing to write home about.
One thing I've heard about flattening chicken once the SV is done before searing is to place them in the fridge sandwiched between two plates or skillets or whatever, with something heavy on top. That will help press them to uniform flatness for a better finishing sear, as well as chill them down for less overcooking.
Thanks. I flattened before the bath. I think the coals had just cooled to much, and have heard searing is an art form after a SV. I'll give it another go soon. Did cool before the seat. Ruining cold water & in the freezer a bit.
Last edited by TheCountofQ; April 25, 2017, 06:25 PM.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
No. Not by name, until now. That seems more comprehensive than chefsteps charts. Thanks. I may have to take a few college courses to understand it all. ... :-D
I know what you mean!
I haven't read it all yet but those heating, cooling and pasteurization tables are really handy.
Even with my basic education I've learned a lot about food safety from reading some of it..
Over in the large sous vide groups on Facebook, half of what I do as a moderator is posting that link to make sure people are cooking safely. The other half is introducing people to the Sous Vide 101 section on Serious Eats, because J. Kenji Lopez-Alt goes into wonderful details about WHY he cooks at the temperature he does, showing moisture loss and texture at different temps. For people new to sous vide, it's very helpful to get a grasp on what happens when you cook that way.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
I agree!
Before anyone tries SV they should aquire at least some basic food safety knowledge. How I found Douglas's site many years ago? When I discovered Sous Vide i was really skeptical about cooking at such low temps so I did a lot of Googling.. It set my mind at ease and tought me lots.. I also learned lots from Seriouseats and also Chefsteps about SV...Both great resources.. SV done the wrong way can have really bad consequences especially for immunocompromised people such as the elderly or very young kiddies or people with illnesses....
Anyone reading this please remember: Pathogenic bacteria ( the really bad stuff! ) does not change the smell, appearance or taste of food. You cannot detect it just by smelling!
That is why so many people get food poisoning. If it smelled or tasted off they wouldn't have eaten it.
​​​​​​Always make sure your food is properly pasteurized.
Cook safely brothers and sisters!!! 👍
Well, I use the Food Lab plus Serious Eats for Sous vide information and currently have a flat that will be finished in the bath at 155* for 24Hrs, I'm going to let it cool and place in the refrigerator overnight and bark it up with some mesquite on the SNS in the morning. Pictures to follow.
Sweet. I've used those sites also. New to SV, I like the info all in one place at the link posted above. Not sure how cooking from frozen correlates with the pasteurization chart though. I've got a pork loin going now, and plan on searing tomorrow, after cooling tonight. May slice into steaks first.
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