Sous vide Chicken.


 
Wolgast

Wolgast

TVWBB Olympian
Just got my "SWID" controller from france. And the tank is from the same place. So i thought about a benchmark for the first cook. Some of you dont fancy B/S less chicken breasts. But i do. And i think i can "perfect" em on any cooking vessle out there. So my first try is Breast´s 4 way. just to se how the flavours grow under the cooking time and so on.

Here We go:

Chicken 4 ways: 1* Salt/pepper...2* Leeks/garlic(powder)...3* Webers kickin´chicken...4* Seared over a chimney with CI grates.(salt/pepper)

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All vacced up. First time trying this foodsaver out aswell. One of these needed to be put in a bigger bag. But thats me trying to save some cm off the roll. (dammit)
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The unit can support tanks to 50L..This is a 24L one.
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140f for 3 hours...
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Out of the bags.
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Pan seared the salt and pepper one(1min/side in a screaming hot CI pan) Used my propane burner on the Bird rub one.
The others left undone.

The thing ive read is the seassoning will be bold...A Little is the way to go. Cant really say that any of em was to mutch,actually to little. Witch one was best?...Hum a hard one ppl i loved the seared one....Combined with the fresh leek/garlic one....But then again all were good!

And juicy:
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Served with a potatoe gratain. But hwo cares about sides when you have Protein like this!
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Awesome! I will be in love with the Super´low´n´slow! Tonight some Sirloin steaks SV Style.

Thanks for your time!
 
Paul Kastner said:
What is a "SWID" controller "?
Click to expand...

That is just the name of the temp controller.(many different ones out there) Sous vide in french means "under pressure"(if im not false informed) And really has nothing to do with the water bath controller. But the key to cooking like this is to have a relaxed cooking inviorment for the protein. And its from "edge to edge" perfect. Think about it. Your temp is to "Perfect the meat from edge to edge" The time is to pasteurize the meat. So it will be safe. Minimum muscle tightning in the meat. I know Jeff & Geir have had some awesome post´s bout this. Thats were the thoughts were born. I will post a sirloin steak later tonight or tomorrow. But this is my first try. So some fails will show up im sure!.

*edit* The key to this cooking is that the controller holds the water in 0.1c +- to the set temp. I have seen pre smoked briskets(3h really low) then vacced and SV UP to 48H. Resault picture perfect. Taste...Well cant comment on that. But it sure looks good.
 
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Wow! I'm going to start calling you the mad scientist, but only if you keep posting these beautiful cooks!
 
Nice Daniel! It looks like you invested in a quality sv rig. Quit playing with bscb and drop some meat in there!
 
Well it looks great but way to complicated for me to handle! Not sure your last post was even in English!
 
Daniel nice photos! That chicken looks incredibly moist. Okay if you were taking requests for a 5th way I'd take one brined in pickle juice then breaded and deep fried for a minute or two after it comes out of the sous vide cooker. I've always wanted to try doing that but don't have a sous vide cooker...yet
 
Thanks ppl. i thought i got this SV thingy figured. But my sirloin(even if it was the best of this cut i ever had) is below my thoughts. WHY? well it doesent have the right Look to it. Will be calibrating my rig. I followed a time/temp fron another site. And it was fork tender/Juicy *** no0thing else...And gray? 133f for 2h...That should put me in the medium/rare part. But hey :mad:

Ok here we go:

Sirloin steaks
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Salt/pepper/garlic/thyme and some butter.
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Out of the bags
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After a HOT 45 sec/side sear
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Wait for it! Wait...Now!
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*** is this? I thought there should be a medium rare from side to side? Dont get me wrong...It was the most tender/juicy ryggbiff i enver eaten. But whats wrong with the color?

Served:
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A well good eats non the less. Might wanna add that the steaks was fork tender. And a blast to eat. But i wanna have that WOW factor from edge to edge!

Back to the drawing board. Thanks for your time.
 
Fork tender steak works for me, no matter the color!
And the BSCB's all looked outstanding!

Daniel, I have to say, it all looks more like a science project than cooking:p
But good eating results are what really matter.
 
Dan, did you rest the steaks prior to searing? They were pretty thin and if they were 133*F when you seared them, it wouldn't take much heat to push them over into well done. If they were starting cold, searing alone should get the inside to med without the sous vide step. I usually don't bother with sv for a steak thinner than 3 cm, and find standard operating procedure (bring to room temp, sear, indirect to finish) is simpler and has equal results. Also, I might suggest backing off on your temp. I just did some steaks at 127* and it was about perfect (pink and juicy).
 
Thats true on so many points jeff. And i dident really let the steaks cool down before the sear. After looking around a bit more i can se that the 133 was to high to start with. Found this: Douglas Baldwin's book

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I found the temp table @ sous vide supreme. But i guess i need to look at more solid info next time...Witch will be really soon. I need a rematch. Bout the thickness: I dident really think that had a bad effect on any SV cooking couse of the even temp. But your right. I need to buy a peice and cut it up myself couse these were verry thin. Will report back!
 
I`ve cooked rather thin pieces of meat several times at the same temp as you, Daniel, and I have never had one turn out grey. I've used a "jet engine" and a weed- burner at the same time to sear..
I`m sure you will have lots of fun with your new toy!
Regarding rather tender meats, don`t overdo the cooking time. You`ll end up with meat that can be almost like liver in the structure of the meat. Been there, done that.
On the other hand, I had a rather large party before I went to the Canarias where I`m writing this, and for the first time in my life I managed to serve perfect medium rare beefs to 15 guests at once. It`s a wonderful tool when you have many guests.

I think Mr. Biesinger has the right answer on why your meat turned grey. I have also made a whole leg of lamb. It turned out fantastic.

Just before I left, I got hold of miso, and I`m looking forward to make 36 hour ribs when I return home.

Regarding suggested temps and cooking times found in different books and sources on the net, you will have to adjust some of them. My cooker is as accurate as it they come, but I tried to cook some carrots using the temps and time from a blog. They were not tasty at all, but I tried once more, this time looking up several sources which suggested a few degrees higher temperature, and the carrots were wonderful, sort if both raw and cooked at the same time, and full of taste.

It should be so simple as to dial in the temperature and cooking time, but for me I think there must be small differences between taste of the operator, the different cookers and also the raw materials that tells me that a few test- runs are needed before the meals are perfect.
 
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