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Two days ago, I decided to try cooking chicken in my sous vide. I bought two boneless, skinless chicken breasts, and cut them both into four-ounce portions. They were seasoned with McCormick brand 'Montreal Chicken' seasoning, along with dried thyme, oregano and parsley.
Into the sous vide they went at 146 degrees Fahrenheit for an hour, and it occurred to me that I didn't want to finish the process just yet. So as soon as the sous vide was over, the bags containing the chicken were placed in ice water for 20 minutes to stop cooking, then put in the fridge.
Yesterday, I warmed the sous vide up to 140 degrees; when it was ready the chicken (still in their bags) went in for 20 minutes to warm up.
Critique: The chicken turned out delicious, very tender and juicy. My only quibbles are: 1) I should have kept it in the warming water for 30 minutes instead of 20, 2) I should have seared it for a bit longer, and 3) a bit of salt and pepper at the end wouldn't have gone amiss.
Still, I got that figured out.
Into the sous vide they went at 146 degrees Fahrenheit for an hour, and it occurred to me that I didn't want to finish the process just yet. So as soon as the sous vide was over, the bags containing the chicken were placed in ice water for 20 minutes to stop cooking, then put in the fridge.
Yesterday, I warmed the sous vide up to 140 degrees; when it was ready the chicken (still in their bags) went in for 20 minutes to warm up.
Critique: The chicken turned out delicious, very tender and juicy. My only quibbles are: 1) I should have kept it in the warming water for 30 minutes instead of 20, 2) I should have seared it for a bit longer, and 3) a bit of salt and pepper at the end wouldn't have gone amiss.
Still, I got that figured out.
Category Photography / Tutorials
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File Size 94.8 kB
Listed in Folders
So, who is this Sue Videy and why is she cooking you dinner? Are you going to make an announcement?
I wasn't aware you could stop and restart the process; my reading hasn't shown that yet (I've got other things to research online, unless you want to write 7,500 words on the 100 Years War for some lazystupid student).
I wasn't aware you could stop and restart the process; my reading hasn't shown that yet (I've got other things to research online, unless you want to write 7,500 words on the 100 Years War for some lazy
Yeah, you can stop the cooking process by putting it in an ice water bath (sort of like when you blanch green beans).
Sue Veede's a great gal. A former free diver, she can hold her breath for eight full minutes. She's a character in an upcoming yiff story I'll be doing; her name was suggested by
eocostello.
Sue Veede's a great gal. A former free diver, she can hold her breath for eight full minutes. She's a character in an upcoming yiff story I'll be doing; her name was suggested by
eocostello. 
As Walt mentioned, stopping the process is definitely a thing.
In fact, it's one of the great assets of Sous Vide. Just portion out your items into individual meal amounts when you start. Open the one you want to eat that day and finish (sear, etc) as needed. Put the rest in ice water to get the temperature below the "critical zone" as quickly as possible. Then refrigerate or freeze those remaining portions until you'd like to eat them later.
You can use the Sous Vide to re-warm them straight from the freezer. Use a "serving temperature" water instead of the original cooking temperature. And make sure you use enough time to heat all the way to the middle (likely 30-45 minutes for most proteins). Then just finish those up exactly the same as if they'd been cooked fresh.
Going right from Sous Vide to freezer means the food is still vacuum packed, so less spoilage chance and no freezer burn. And the flavors are nearly indistinguishable from cooking it fresh.
The whole process means you can use "bulk prep" to make multiple meals in one session when you have time, and then just warm and finish any day you'd like a quick meal. Quite handy and quite tasty.
In fact, it's one of the great assets of Sous Vide. Just portion out your items into individual meal amounts when you start. Open the one you want to eat that day and finish (sear, etc) as needed. Put the rest in ice water to get the temperature below the "critical zone" as quickly as possible. Then refrigerate or freeze those remaining portions until you'd like to eat them later.
You can use the Sous Vide to re-warm them straight from the freezer. Use a "serving temperature" water instead of the original cooking temperature. And make sure you use enough time to heat all the way to the middle (likely 30-45 minutes for most proteins). Then just finish those up exactly the same as if they'd been cooked fresh.
Going right from Sous Vide to freezer means the food is still vacuum packed, so less spoilage chance and no freezer burn. And the flavors are nearly indistinguishable from cooking it fresh.
The whole process means you can use "bulk prep" to make multiple meals in one session when you have time, and then just warm and finish any day you'd like a quick meal. Quite handy and quite tasty.
Sounds like another tasty learning process!
Tender, juicy results with sous vide seems to be the common factor with nearly all the dishes wuff has prepared in them.
Going to use the sous vide to make some buttered parsley potatoes tomorrow for the shop, so accompany the Krautwickle wuff is creating for at a co-worker's request for their Birthday Party luncheon.
Wuff's discovered that potatoes work REALLY well in sous vide also! No boiling for mashed, etc., and tossing away a lot of the flavor and nutrients with the water. Vrghr has high hopes for the results tomorrow.
Tender, juicy results with sous vide seems to be the common factor with nearly all the dishes wuff has prepared in them.
Going to use the sous vide to make some buttered parsley potatoes tomorrow for the shop, so accompany the Krautwickle wuff is creating for at a co-worker's request for their Birthday Party luncheon.
Wuff's discovered that potatoes work REALLY well in sous vide also! No boiling for mashed, etc., and tossing away a lot of the flavor and nutrients with the water. Vrghr has high hopes for the results tomorrow.
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