detroitwalt
Superstar
This sous vide cooker is about to be my new favorite gadget. This is my attempt cooking with it. Going to try chicken breast tomorrow.
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This sous vide cooker is about to be my new favorite gadget. This is my attempt cooking with it. Going to try chicken breast tomorrow.
Wait, how'd you cook it, just boiled? Or grilled?
detroitwalt
Superstar
Short answer-basically it was boiled.
Technically it isn't boiling because the water never reaches boiling temperature. Steak is medium rare at 129* so that's what I set the temp for. Once it heats up, submerge the meat for about 40 minutes(time varies depending on what you're cooking). After the set amount of time I could've eaten it right away. Instead I seared the outside for a couple minutes for color and extra flavor.
I need to try that. Looks good. Where did you get the temp gauge?
detroitwalt
Superstar
It isn't a gauge, it actually heats the water up. That's what does the cooking. The stove wasn't on.
http://anovaculinary.com/anova-prec...OJDCg7aTIG0c1K_zXDwkp34vMbruPifvxShoCzpHw_wcB
This sous vide cooker is about to be my new favorite gadget. This is my attempt cooking with it. Going to try chicken breast tomorrow.
I need to get myself one of those. I didn't realize it would work with a zip lock bag.
holy shyt this might change the game
detroitwalt
Superstar
Yeah, u just leave 1 corner open while submerging the rest and the water pressure forces the last bit of air out before you zip up the corner. fukk buying a vacuum sealer and those expensive ass bags
I need to get myself one of those. I didn't realize it would work with a zip lock bag.
This sous vide cooker is about to be my new favorite gadget. This is my attempt cooking with it. Going to try chicken breast tomorrow.
oh god I want one of these bad boys so baaadddd
Any Coli chefs feel like throwing out an invite? I cant cook for shyt
if you lived in augusta, yeah man you can slide through. I'm whipping on world famous chicken salad for my daughters and I. Last time I cooked, the damn heathens ate it all before I can even get any.
My “Soul Food Pizza”.. chipotle ketchup, Lusty Monk & tangy diced hot cherry pepper base on grilled pita bread.. topped with smoked collard green, pulled pork & bacon..
fried catfish & grits, with raspberry creme cheese, grilled onions & mushroom sauce..
crab cakes & mozzarella, on avocado aioli w/bacon bits.. dressed with Arugula, diced tomatoes & drizzled with honey lemon balsamic..
if you lived in augusta, yeah man you can slide through. I'm whipping on world famous chicken salad for my daughters and I. Last time I cooked, the damn heathens ate it all before I can even get any.
Back to that cooking instrument thing, have you tried it with fish?
Double post
detroitwalt
Superstar
Did you mean to quote me? I haven't tried with fish yet but I did do 2 bone-in chicken breast the other day. Came out so damn tender. Put them under the broiler for a couple minutes to crisp up the skin and give it some color. Forgot to take pictures tho.
Back to that cooking instrument thing, have you tried it with fish?
I just found a copycat recipe for El Pollo Loco's marinade. Can't wait to try that this weekend.