Author Topic: Hey Sous Vide people...  (Read 2041 times)

K Frame

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Re: Hey Sous Vide people...
« Reply #25 on: October 17, 2020, 07:41:30 PM »
Ok. Turkey tenderloin turned out great.

Had problems with the Brussels sprouts wanting to float. Think I'll skip veggies in the future and concentrate on meat.

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Perd Hapley

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Re: Hey Sous Vide people...
« Reply #26 on: October 17, 2020, 08:47:46 PM »
Think I'll skip veggies in the future and concentrate on meat.



Now you're talkin'.
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RoadKingLarry

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Re: Hey Sous Vide people...
« Reply #27 on: October 18, 2020, 01:41:20 AM »
Quote
Think I'll skip veggies in the future and concentrate on meat.


That's what she said.
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K Frame

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Re: Hey Sous Vide people...
« Reply #28 on: April 08, 2021, 01:57:21 PM »
Update to this...

When I first got it, I figured I'd use the sous vide stick maybe a couple of times a month.

Since I've restarted my diet, I'm using it a couple of times a week...

My go to lunch is oven roasted vegetables, 4 ounces of very thinly sliced skinless chicken breast, and Lite Toasted Sesame Asian salad dressing by Kraft.

I wasn't happy at all with how dry the chicken was when I was oven or pan roasting it or even poaching it, so I gave the SV stick a try, and I'm glad that I did. Tender, juicy, and wonderful. I throw the chicken breast into a freezer bag with some garlic and onion powders and either some salt or chicken base and run it at 150 for 2.5 to 3 hours.

I also did a pork tenderloin a few weeks ago with the SV stick and man did that turn out nicely, as well.

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BobR

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Re: Hey Sous Vide people...
« Reply #29 on: April 08, 2021, 02:37:20 PM »
^^^^

I was surprised at just a 10-20 degree difference in the sous vide will change the texture of the chicken. 150 is a good spot for chicken breasts.

bob

K Frame

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Re: Hey Sous Vide people...
« Reply #30 on: April 08, 2021, 03:38:09 PM »
^^^^

I was surprised at just a 10-20 degree difference in the sous vide will change the texture of the chicken. 150 is a good spot for chicken breasts.

bob

I was very surprised, too!

I tried them at 145 and they were almost mushy, so the next batch I did at 155. They were good, but on the cusp of drying out, so I backed off to 150... Sweet spot!
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