Sous vide question
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twilliams wow, that looks awesome. Hard to believe chicken could be that juicy. Where did you get the recipe
kyle right on the Anova App
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Sous Vide project #3, chicken thighs with white wine pan sauce with the chicken broth
kyletwilliams Glad to see you are putting that new Sous Vide machine to great use. I have seen it in Sam’s twice now & have really been tempted, other than thinking I might like using one of my heavy pots as the vessel vs the provided container. I am really glad to see it is working good for you & holding up. How do you like the flavor from the final Sous Vide product? Is it more intense?
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twilliams Glad to see you are putting that new Sous Vide machine to great use. I have seen it in Sam’s twice now & have really been tempted, other than thinking I might like using one of my heavy pots as the vessel vs the provided container. I am really glad to see it is working good for you & holding up. How do you like the flavor from the final Sous Vide product? Is it more intense?
calldoctoday I’m my experience the Sous vide does not create the flavors, it’s what you put into it for seasoning. When I do this chicken again I’m gonna try injecting maybe a butter garlic marinade. It’s not that it was lacking flavor from the seasoning or pan sauce but I think it could be bumped up a bit. What I am noticing is the juiciness and the tenderness of the meat. It’s night and day from other methods.
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calldoctoday I’m my experience the Sous vide does not create the flavors, it’s what you put into it for seasoning. When I do this chicken again I’m gonna try injecting maybe a butter garlic marinade. It’s not that it was lacking flavor from the seasoning or pan sauce but I think it could be bumped up a bit. What I am noticing is the juiciness and the tenderness of the meat. It’s night and day from other methods.
twilliams Thanks, I understand. What I was referring to though & wondering about was since you are putting the herbs & spices into the package & then vacuum packing it before sous viding it low & slow & long, if that maybe drew the flavors into the meat more intensely.
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twilliams Thanks, I understand. What I was referring to though & wondering about was since you are putting the herbs & spices into the package & then vacuum packing it before sous viding it low & slow & long, if that maybe drew the flavors into the meat more intensely.
calldoctoday oh yes I think so
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calldoctoday oh yes I think so
twilliams Thank you, that is nice to know. I wonder too then if the process then requires less herbs & spices to get a real good flavor or if the intensity is that much better & something you want to keep. I would seem to want to keep the most intense flavor, but that is probably something you have to experiment with.
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twilliams Thank you, that is nice to know. I wonder too then if the process then requires less herbs & spices to get a real good flavor or if the intensity is that much better & something you want to keep. I would seem to want to keep the most intense flavor, but that is probably something you have to experiment with.
calldoctoday Tex_77 may be a better one to ask, I think he has a lot more experience cooking both methods
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twilliams Thank you, that is nice to know. I wonder too then if the process then requires less herbs & spices to get a real good flavor or if the intensity is that much better & something you want to keep. I would seem to want to keep the most intense flavor, but that is probably something you have to experiment with.
calldoctoday i season my food the same in a sous vide, as i do cooking by other methods.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday i season my food the same in a sous vide, as i do cooking by other methods.
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Sous Vide project #3, chicken thighs with white wine pan sauce with the chicken broth
kyletwilliams that looks awesome. Gonna have to try that one out.
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Tex_77 so does that mean you season then cook in bag for SV? And do you feel it has a stronger season flavor in SV vs other cooking methods or no difference?
twilliams season cook in sous vide, season again lightly sear. Probably a little stronger seasoning flavor because I do it twice.
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twilliams Thank you, that is nice to know. I wonder too then if the process then requires less herbs & spices to get a real good flavor or if the intensity is that much better & something you want to keep. I would seem to want to keep the most intense flavor, but that is probably something you have to experiment with.
calldoctoday I haven’t experimented much with different additions to the bag but if you go watch if you go watch sousvide everything on YouTube I know Guga has done tons of experiments and adding liquid and certain things seem to dilute the flavors. Don’t remember exactly eat all they were because I have been lacking on my sous vide cooking for quite a while. Hopefully that will change. You will learn a lot of things about sous vide. One thing though is in his early days he never saved the juice from the bag to make sauce. He saves it all now
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calldoctoday I haven’t experimented much with different additions to the bag but if you go watch if you go watch sousvide everything on YouTube I know Guga has done tons of experiments and adding liquid and certain things seem to dilute the flavors. Don’t remember exactly eat all they were because I have been lacking on my sous vide cooking for quite a while. Hopefully that will change. You will learn a lot of things about sous vide. One thing though is in his early days he never saved the juice from the bag to make sauce. He saves it all now
Randie N I would think the juice would be great for gravy or au jus.
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Sous Vide project #3, chicken thighs with white wine pan sauce with the chicken broth
kyletwilliams your chicken
looks good 
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calldoctoday I haven’t experimented much with different additions to the bag but if you go watch if you go watch sousvide everything on YouTube I know Guga has done tons of experiments and adding liquid and certain things seem to dilute the flavors. Don’t remember exactly eat all they were because I have been lacking on my sous vide cooking for quite a while. Hopefully that will change. You will learn a lot of things about sous vide. One thing though is in his early days he never saved the juice from the bag to make sauce. He saves it all now
Randie N Thank you, I will look into that as it sounds interesting. Merry Christmas to you & your family. Bah Humbug!
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zbigjeff Its a new tool that I am learning what its good for. I still love to cook the old fashion way, but I think it will have its place in my kitchen
kyle HerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.
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