Sous vide

pnoon · 11-30-2016, 07:47 PM

First cook is done. And I'm quite pleased.

Did a large boneless skinless chicken breast. It was already in the foodsaver bag with no herbs or seasoning. Also had a a 1-1.25" thick boneless pork loin chop that I used a dry rub on.
Cooked both at 145 for 90 minutes. Added salt and pepper to the chicken. Finished in a cast iron skillet.

The pork chop was tender and flavorful. Certainly not dry but not as juicy as I had expected. Maybe dial it down to 135-140 next time.
The chicken was fabulous! Even with just salt and pepper. Can't wait to try different herbs/seasonings for the next effort of chicken.

Going grocery shopping tomorrow. Have to get me some steak for the weekend.

And finish it with a Searzall.

I'm hooked.

11-30-2016, 07:47 PM	#11
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide First cook is done. And I'm quite pleased. Did a large boneless skinless chicken breast. It was already in the foodsaver bag with no herbs or seasoning. Also had a a 1-1.25" thick boneless pork loin chop that I used a dry rub on. Cooked both at 145 for 90 minutes. Added salt and pepper to the chicken. Finished in a cast iron skillet. The pork chop was tender and flavorful. Certainly not dry but not as juicy as I had expected. Maybe dial it down to 135-140 next time. The chicken was fabulous! Even with just salt and pepper. Can't wait to try different herbs/seasonings for the next effort of chicken. Going grocery shopping tomorrow. Have to get me some steak for the weekend. And finish it with a Searzall. I'm hooked. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode