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 Post subject: Sous Vide Chicken
PostPosted: Feb 22nd, '16, 15:58 
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Location: St. Louis, MO USA




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


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 Post subject: Re: Sous Vide Chicken
PostPosted: Feb 23rd, '16, 05:16 
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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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 Post subject: Re: Sous Vide Chicken
PostPosted: Feb 29th, '16, 19:32 
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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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