<![CDATA[SOUS VIDE]]>I must say that I am really liking the Sous Vide style of cooking lately. Makes incredible chicken. I used last months sale BBQ sauce and wow.!
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]]>https://waltonsdev.nodebb.com/topic/2579/sous-videRSS for NodeThu, 10 Sep 2026 19:34:32 GMTThu, 20 Aug 2020 19:43:05 GMT60<![CDATA[Reply to SOUS VIDE on Thu, 03 Feb 2022 03:04:16 GMT]]>HerbcoFood said in SOUS VIDE:

twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.

Pics are needed of the patio, Please! Before, during and after.

]]>https://waltonsdev.nodebb.com/post/67559https://waltonsdev.nodebb.com/post/67559Thu, 03 Feb 2022 03:04:16 GMT<![CDATA[Reply to SOUS VIDE on Wed, 02 Feb 2022 14:27:56 GMT]]>twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.

]]>https://waltonsdev.nodebb.com/post/67409https://waltonsdev.nodebb.com/post/67409Wed, 02 Feb 2022 14:27:56 GMT<![CDATA[Reply to SOUS VIDE on Wed, 02 Feb 2022 14:26:38 GMT]]>HerbcoFood do you sear the outside or how are you finishing it off after SV?

]]>https://waltonsdev.nodebb.com/post/67408https://waltonsdev.nodebb.com/post/67408Wed, 02 Feb 2022 14:26:38 GMT<![CDATA[Reply to SOUS VIDE on Wed, 02 Feb 2022 14:20:08 GMT]]>lkrfletcher that is a great looking meal

]]>https://waltonsdev.nodebb.com/post/67406https://waltonsdev.nodebb.com/post/67406Wed, 02 Feb 2022 14:20:08 GMT<![CDATA[Reply to SOUS VIDE on Wed, 02 Feb 2022 14:07:53 GMT]]>Last night I confirmed that a pork loin cooked at 135° for 2.5 hours is the magic number.

]]>https://waltonsdev.nodebb.com/post/67402https://waltonsdev.nodebb.com/post/67402Wed, 02 Feb 2022 14:07:53 GMT<![CDATA[Reply to SOUS VIDE on Thu, 03 Sep 2020 13:00:12 GMT]]>Chef My brother says that they make crispy tid bits to snack on. My mom uses a pressure cooker to make her stock and it works well.

]]>https://waltonsdev.nodebb.com/post/21684https://waltonsdev.nodebb.com/post/21684Thu, 03 Sep 2020 13:00:12 GMT<![CDATA[Reply to SOUS VIDE on Thu, 03 Sep 2020 12:52:22 GMT]]>YooperDog I was thinking of trying to pressure cook a batch to see if that gets a better flavor extraction. Have done the simmering for many years and love a good stock, but glad to hear about the chicken feet thing. I think that would be a great way to go for masa when making tamales.

]]>https://waltonsdev.nodebb.com/post/21683https://waltonsdev.nodebb.com/post/21683Thu, 03 Sep 2020 12:52:22 GMT<![CDATA[Reply to SOUS VIDE on Thu, 03 Sep 2020 13:11:08 GMT]]>Chef my brother passed along, Barely simmer and a spider will keep them together just enough to cool and toss in corn starch before frying until crispy and seasoning with salt pepper and garlic.

]]>https://waltonsdev.nodebb.com/post/21679https://waltonsdev.nodebb.com/post/21679Thu, 03 Sep 2020 13:11:08 GMT<![CDATA[Reply to SOUS VIDE on Thu, 03 Sep 2020 04:42:45 GMT]]>Chef I just fill up my stock pot until it looks about right, add the feet, aromatics and water and let it simmer.

]]>https://waltonsdev.nodebb.com/post/21678https://waltonsdev.nodebb.com/post/21678Thu, 03 Sep 2020 04:42:45 GMT<![CDATA[Reply to SOUS VIDE on Thu, 03 Sep 2020 04:37:22 GMT]]>Chef

30-40 % feet to other parts gives you a nice bodied stock

Oriental grocery store is a good place to look, maybe a food Co Op. I have seen them at Walmart and my go to butcher shop.

]]>https://waltonsdev.nodebb.com/post/21677https://waltonsdev.nodebb.com/post/21677Thu, 03 Sep 2020 04:37:22 GMT<![CDATA[Reply to SOUS VIDE on Thu, 03 Sep 2020 03:09:40 GMT]]>Okay, I’m narrowing in on a source of chicken feet. About what percent feet to backbone would you guys recommend?

]]>https://waltonsdev.nodebb.com/post/21674https://waltonsdev.nodebb.com/post/21674Thu, 03 Sep 2020 03:09:40 GMT<![CDATA[Reply to SOUS VIDE on Sat, 12 Sep 2020 19:42:20 GMT]]>catsun After you remove the feet from the bird you peel off the outer skin/shell on the foot. Sometimes the nail comes off along with the skin, or you can trim them off if they bother you. You would then soak and scrub them to remove any additional debris. After that rinse, dry and freeze them if not using soon. Hope that helps.

]]>https://waltonsdev.nodebb.com/post/21669https://waltonsdev.nodebb.com/post/21669Sat, 12 Sep 2020 19:42:20 GMT<![CDATA[Reply to SOUS VIDE on Wed, 02 Sep 2020 00:55:34 GMT]]>catsun Don’t have an answer to the chicken feet, but welcome aboard

]]>https://waltonsdev.nodebb.com/post/21628https://waltonsdev.nodebb.com/post/21628Wed, 02 Sep 2020 00:55:34 GMT<![CDATA[Reply to SOUS VIDE on Tue, 01 Sep 2020 23:33:28 GMT]]>I raise chickens for eggs. We are just coming up to our first need to slaughter. How do you clean and prep the the feet for use. Sorry for the basic questions this is my first time on this site.

]]>https://waltonsdev.nodebb.com/post/21623https://waltonsdev.nodebb.com/post/21623Tue, 01 Sep 2020 23:33:28 GMT<![CDATA[Reply to SOUS VIDE on Tue, 01 Sep 2020 23:30:35 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21622https://waltonsdev.nodebb.com/post/21622Tue, 01 Sep 2020 23:30:35 GMT<![CDATA[Reply to SOUS VIDE on Tue, 01 Sep 2020 15:25:15 GMT]]>YooperDog I completely agree. Chicken feet are absolutely dreamy in a stock.

]]>https://waltonsdev.nodebb.com/post/21599https://waltonsdev.nodebb.com/post/21599Tue, 01 Sep 2020 15:25:15 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 23:54:10 GMT]]>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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]]>https://waltonsdev.nodebb.com/post/21543https://waltonsdev.nodebb.com/post/21543Mon, 31 Aug 2020 23:54:10 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 21:31:07 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21528https://waltonsdev.nodebb.com/post/21528Mon, 31 Aug 2020 21:31:07 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 21:24:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21527https://waltonsdev.nodebb.com/post/21527Mon, 31 Aug 2020 21:24:08 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 21:00:50 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21526https://waltonsdev.nodebb.com/post/21526Mon, 31 Aug 2020 21:00:50 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 20:55:40 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21525https://waltonsdev.nodebb.com/post/21525Mon, 31 Aug 2020 20:55:40 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 20:51:29 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21524https://waltonsdev.nodebb.com/post/21524Mon, 31 Aug 2020 20:51:29 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 12:24:08 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/21482https://waltonsdev.nodebb.com/post/21482Mon, 31 Aug 2020 12:24:08 GMT<![CDATA[Reply to SOUS VIDE on Mon, 31 Aug 2020 00:01:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21423https://waltonsdev.nodebb.com/post/21423Mon, 31 Aug 2020 00:01:56 GMT