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Author:	ROB_K [ Feb 22nd, '16, 15:58 ]
Post subject:	Sous Vide Chicken
Items Needed STC- 1000 Temp Controller Crock Pot Food Saver/ Seal-a-Meal Skillet Spice to Taste Use Temp Controller to maintain a temp of 74*C (165*F) Spice Chicken to taste and vacuum seal Cook submerged 4-8 Hours Remove chicken and move to ice bath for 10 minutes Remove chicken from back and remove gelled juices Skillet with little amount of oil to sear the meat to taste(Make it look better) To Make the Glaze Plate chicken and add gelled juices to skillet add pat of putter Add wine or favorite alcohol to skillet to deglaze skillet Add the glaze to chicken Attachments: Image2 (800x450).jpg [ 176.42 KiB | Viewed 7984 times ] Image3 (800x450).jpg [ 212.79 KiB | Viewed 7984 times ] Image4 (800x450).jpg [ 209.99 KiB | Viewed 7984 times ]

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Author:	Titus [ Feb 23rd, '16, 05:16 ]
Post subject:	Re: Sous Vide Chicken
Hi Rob I am a great fan of Su Vide cooking. One of our favorites is brisket steaks. Prepare the meat in the Sous Vide system of your choice. Cool and press. Then slice according to taste and flash on a hot barbecue with seasoning, say soy sauce etc, to taste. I have not yet been able to persuade my wife but: hot tub whole pig! That would be a party!

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Author:	ROB_K [ Feb 29th, '16, 19:32 ]
Post subject:	Re: Sous Vide Chicken
I have done chicken breasts, hamburgers and scrambled eggs so far. All of the meats have been cheap cuts. Would be nice to do a brisket or a sirloin. Hamburger came in a tube, if it was fresh it could have been so much better.

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