<![CDATA[Sous Vide Protein]]>Had to try these new shakers I got from Excalibur. Lined up some chicken breasts and a couple small pork chops. Sous Vide at 145 for 2 hours. Time will tell.
Feedback coming soon

sous.jpg

]]>https://waltonsdev.nodebb.com/topic/4358/sous-vide-proteinRSS for NodeThu, 10 Sep 2026 20:45:16 GMTWed, 06 Oct 2021 15:43:27 GMT60<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 21:53:15 GMT]]>Ok sounds great thank you

]]>https://waltonsdev.nodebb.com/post/50256https://waltonsdev.nodebb.com/post/50256Thu, 07 Oct 2021 21:53:15 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 21:34:50 GMT]]>samspade ! I break down most of my seasoning recipes by “part”. It doesn’t matter what device you use for the 1 “part”. Just use the same device for the complete recipe (shotglass, 1/3 cup holder, teaspoon, non-measured cup, etc.
Creole/Cajun type seasoning
Paprika (any type including smoked will do) 2.5
Garlic powder 2
Black pepper 2
Cayenne pepper 2
Salt 1
Dried leaf oregano 1
Onion powder 1
Dried thyme 1
You can adjust the black pepper and cayenne up or down to your level of “heat”. Just have fun.

]]>https://waltonsdev.nodebb.com/post/50248https://waltonsdev.nodebb.com/post/50248Thu, 07 Oct 2021 21:34:50 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 19:52:51 GMT]]>zbigjeff you cant say I’ve got a recipe… and not give us a look at it.

]]>https://waltonsdev.nodebb.com/post/50230https://waltonsdev.nodebb.com/post/50230Thu, 07 Oct 2021 19:52:51 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 16:11:49 GMT]]>HerbcoFood The “salty” issue is one reason I create my own “cajun” or “creole” seasoning. I like salt to be in the background. But, not “in my face”.

]]>https://waltonsdev.nodebb.com/post/50200https://waltonsdev.nodebb.com/post/50200Thu, 07 Oct 2021 16:11:49 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 15:43:17 GMT]]>Dr_Pain said in Sous Vide Protein:

Nunu’s Cajun seasoning

No, right now I have Cajun Ninja that I have been decently happy with. I haven’t gone crazy with it as I have a small child that also feeds for free up in here. So I don’t want her not to be able to enjoy the same foods with us because I think she is an adult.

]]>https://waltonsdev.nodebb.com/post/50192https://waltonsdev.nodebb.com/post/50192Thu, 07 Oct 2021 15:43:17 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 15:40:41 GMT]]>HerbcoFood said in Sous Vide Protein:

lkrfletcher said in Sous Vide Protein:

UPDATE - So the pork chops which I originally tasted were fantastic. I used a cajun seasoning on them. Not Excalibur. Last night when I tried the Chicken, I served both versions for dinner. I have to be honest here, they were both overwhelmingly salty. The flavor was there, but TBH, each was hard to finish. Perhaps I over seasoned.

That is one of the problems I have with finding a good cajun seasoning, is that they are extremely easy to over salt. There is one that I like that I am hoping to get some next month. It’s called Slap Dat, the guy is out of Lafayette, LA and is also a deer processor. There are some places you can get it online. So far it’s the best I’ve found that isn’t near as heavy on the salt.

Have you tried Nunu’s Cajun seasoning?? I know the family that started Tony Chachere and always had the same complaints TOO SALTY!! I guess the average product is made for the consumers that are not use to spice. They season based on salt which is enough spice for them but underwhelming for me. I would rather a saltless seasoning so I can spice it up and then I can add just the right about of seasoning. Nunu’s have a good spice blend and less salt than Tony’s. My go-to for my family that don’t tolerate spices as much as me but like spices more than the average American. For my taste buds I usually just make up a modified batch with my own seasoning blend

]]>https://waltonsdev.nodebb.com/post/50191https://waltonsdev.nodebb.com/post/50191Thu, 07 Oct 2021 15:40:41 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 15:34:19 GMT]]>lkrfletcher said in Sous Vide Protein:

UPDATE - So the pork chops which I originally tasted were fantastic. I used a cajun seasoning on them. Not Excalibur. Last night when I tried the Chicken, I served both versions for dinner. I have to be honest here, they were both overwhelmingly salty. The flavor was there, but TBH, each was hard to finish. Perhaps I over seasoned.

That is one of the problems I have with finding a good cajun seasoning, is that they are extremely easy to over salt. There is one that I like that I am hoping to get some next month. It’s called Slap Dat, the guy is out of Lafayette, LA and is also a deer processor. There are some places you can get it online. So far it’s the best I’ve found that isn’t near as heavy on the salt.

]]>https://waltonsdev.nodebb.com/post/50188https://waltonsdev.nodebb.com/post/50188Thu, 07 Oct 2021 15:34:19 GMT<![CDATA[Reply to Sous Vide Protein on Thu, 07 Oct 2021 15:13:44 GMT]]>UPDATE - So the pork chops which I originally tasted were fantastic. I used a cajun seasoning on them. Not Excalibur. Last night when I tried the Chicken, I served both versions for dinner. I have to be honest here, they were both overwhelmingly salty. The flavor was there, but TBH, each was hard to finish. Perhaps I over seasoned.

]]>https://waltonsdev.nodebb.com/post/50180https://waltonsdev.nodebb.com/post/50180Thu, 07 Oct 2021 15:13:44 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 20:28:54 GMT]]>lkrfletcher Yeah MAN!!! I had that combo a couple weeks ago and it was perfect. How many can say they had that combo in the last year? I’ll bet NOT MANY.

]]>https://waltonsdev.nodebb.com/post/50101https://waltonsdev.nodebb.com/post/50101Wed, 06 Oct 2021 20:28:54 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 18:30:06 GMT]]>Do you sear them at all or just right out of the water?

]]>https://waltonsdev.nodebb.com/post/50080https://waltonsdev.nodebb.com/post/50080Wed, 06 Oct 2021 18:30:06 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 18:16:57 GMT]]>These came out so tender and tasty. Yum!

]]>https://waltonsdev.nodebb.com/post/50076https://waltonsdev.nodebb.com/post/50076Wed, 06 Oct 2021 18:16:57 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 18:15:48 GMT]]>lkrfletcher Weird I had that yesterday for lunch.

]]>https://waltonsdev.nodebb.com/post/50075https://waltonsdev.nodebb.com/post/50075Wed, 06 Oct 2021 18:15:48 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 18:09:30 GMT]]>Update - Just pulled them. They look awesome. Pork chops and eggs for lunch. Yeah Man!

Sous.jpg

]]>https://waltonsdev.nodebb.com/post/50074https://waltonsdev.nodebb.com/post/50074Wed, 06 Oct 2021 18:09:30 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 16:46:42 GMT]]>bocephus - Yes. Keeps them separated and submerged.

]]>https://waltonsdev.nodebb.com/post/50067https://waltonsdev.nodebb.com/post/50067Wed, 06 Oct 2021 16:46:42 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 16:45:06 GMT]]>lkrfletcher Do you use the rack they are on in your sous vide?

]]>https://waltonsdev.nodebb.com/post/50065https://waltonsdev.nodebb.com/post/50065Wed, 06 Oct 2021 16:45:06 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 15:48:37 GMT]]>Please let us know! I normally make my own concoction but I’ve heard great things about Excalibur and need to get on the bandwagon

]]>https://waltonsdev.nodebb.com/post/50058https://waltonsdev.nodebb.com/post/50058Wed, 06 Oct 2021 15:48:37 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 15:48:27 GMT]]>lkrfletcher said in Sous Vide Protein:

HerbcoFood - You got that right. I love the Sous Vide!

A cut of meat cooked perfectly every time is underrated.

]]>https://waltonsdev.nodebb.com/post/50057https://waltonsdev.nodebb.com/post/50057Wed, 06 Oct 2021 15:48:27 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 15:46:11 GMT]]>HerbcoFood - You got that right. I love the Sous Vide!

]]>https://waltonsdev.nodebb.com/post/50056https://waltonsdev.nodebb.com/post/50056Wed, 06 Oct 2021 15:46:11 GMT<![CDATA[Reply to Sous Vide Protein on Wed, 06 Oct 2021 15:44:58 GMT]]>I decided that 145° is the perfect temp on pork in the sous vide.

]]>https://waltonsdev.nodebb.com/post/50054https://waltonsdev.nodebb.com/post/50054Wed, 06 Oct 2021 15:44:58 GMT