SOUS VIDE
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lkrfletcher First, I like your profile image, very cool. 2nd, Bash Brothers has been pretty good on everything I have tried and I think I’ve at least tasted them all (some were just the sauce/rub on nothing) and 3rd how are you doing the chicken? I’ve done chicken twice sous vide and they were almost too moist. How long and at what temp are you grilling or pan searing them after they come out 4th…griddle top in the small uncooked veggies pick?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I seared them on my griddle. Maybe 30 seconds on each side. It was hot. 500 degrees. Picture kinda looks dry but I would say the chicken was near perfect.
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It did absorb a huge amount of flavor. I vacuum sealed them in my chamber vacuum. Liquid is not an issue with a chamber vac. Because the unit applies a vacuum to the entire chamber and not the bag alone. Check them out at Walton’s site. You can find info there.
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lkrfletcher Yes, chambered machines > than non chambered. If you do a lot of sealing you should absolutely invest in one for 2 reasons. 1 they do a better job and last longer but 2 the bags that you use for a chambered machine are far less expensive than the textured bags. If you do it a lot then you can make the cost difference and will end up saving you money.
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Thanks for the tip; I’ll have to look into those. I have been putting my food saver through the paces lately.
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lkrfletcher First, I like your profile image, very cool. 2nd, Bash Brothers has been pretty good on everything I have tried and I think I’ve at least tasted them all (some were just the sauce/rub on nothing) and 3rd how are you doing the chicken? I’ve done chicken twice sous vide and they were almost too moist. How long and at what temp are you grilling or pan searing them after they come out 4th…griddle top in the small uncooked veggies pick?
To get chicken right after sous vide I find the kamado north of 500 to be the best finish. You can cook the chicken to the lowest lethality temp/rare with sous vide and give yourself some room on the grill to get that perfect bbq crust.
We had a usda inspector give a talk one time and the only question I asked was which cut he would eat if he could only eat one the rest of his life and he said boneless chicken thighs skin on. He was right. I prefer them to breast now both whole and in other recipes. Bone in just adds cooking time.
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pr0wlunwoof Center cut ribeye for me…this needs a category or something…don’t anyone start this topic though, we have a new toy we’ve been playing with that this would be perfect for!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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pr0wlunwoof Center cut ribeye for me…this needs a category or something…don’t anyone start this topic though, we have a new toy we’ve been playing with that this would be perfect for!
Jonathon sorry he would probably agree with you, but I meant cut of chicken. He was a usda inspector at a local chicken processor Claxton poultry. He talked allot about the processing, but also distribution and markets. Apparently almost all chicken feet are frozen and shipped by container overseas to Asian markets.
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pr0wlunwoof We have a local asian supermarket which is where I go when I am looking for something “weird” and they have a ton of chicken feet! I am sure there are things we eat that others would gag at though!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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pr0wlunwoof We have a local asian supermarket which is where I go when I am looking for something “weird” and they have a ton of chicken feet! I am sure there are things we eat that others would gag at though!
Jonathon I use chicken feet in making my chicken stock. Makes a great way to add body to your stock, all that collagen creates a gelatin like stock when cooled.
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Jonathon I use chicken feet in making my chicken stock. Makes a great way to add body to your stock, all that collagen creates a gelatin like stock when cooled.
YooperDog I have heard of this before. Might have to see how to incorporate it in some of my recipes. Many people near me raise chickens so I should be able to get a source to try this.
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YooperDog I have heard of this before. Might have to see how to incorporate it in some of my recipes. Many people near me raise chickens so I should be able to get a source to try this.
Chef I can find my chicken feet at a few different stores and local butcher. They are already cleaned and ready to go. When it is butchering time here we do all cleaning and prep work before freezing them. Better than then store bought stock.
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Chef I can find my chicken feet at a few different stores and local butcher. They are already cleaned and ready to go. When it is butchering time here we do all cleaning and prep work before freezing them. Better than then store bought stock.
YooperDog Homemade stock is definitely the way to go. I try and save bones and put them through the pressure cooker to make stock. Gives a depth of flavor to soup and stews you just can’t find in a can.
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Chef I can find my chicken feet at a few different stores and local butcher. They are already cleaned and ready to go. When it is butchering time here we do all cleaning and prep work before freezing them. Better than then store bought stock.
YooperDog pr0wlunwoof I agree with the home made stock, I just use way more than I can generate. I supplement it with Minors chicken base, no msg added. Not a bad second place. Wish I knew a processor that I could get backbones, and other stuff to make more stock.
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I started using this in my italian beef recipe. I havent looked at ingredients, but its better than anything I can get locally. I actually roll the bottom round in it with the other herbs and then sous vide for 24-36 hours.
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Jonathon I use chicken feet in making my chicken stock. Makes a great way to add body to your stock, all that collagen creates a gelatin like stock when cooled.
YooperDog I completely agree. Chicken feet are absolutely dreamy in a stock.
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YooperDog pr0wlunwoof I agree with the home made stock, I just use way more than I can generate. I supplement it with Minors chicken base, no msg added. Not a bad second place. Wish I knew a processor that I could get backbones, and other stuff to make more stock.
Chef There is a chicken processor in Houston, TX. all they sell to private consumers is breast and back bones. The problem is I don’t know where you are so this information is probably not helpful. However, if you need the location etc. I will try and reconnect with them. If you are intrested you can email me. catsun@sbcglobal.net.
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