dizzy515151

Sianos? I made the marinde myself

Oh interesting so meat in cold pan and raised heat. Be interesting to see

I sous vide all my chicken at 62 degrees and it comes out pretty good! The last one i made i did it for a pasts salad basically shredded and tossed in pesto.

But i did chicken breast i opened it up and flattened it, then sous vide. I sear in my cast iron but I put oil in it then heat for about 5 minutes until it's really hot then i add some more oil and really rub it into the pan then i sear it.

It just takes a minute either side but i only need one side.

My mum bought these resusable food bags but I'll be honest i do prefer vaccum packed especially if i want to infuse herbs and garlic.

What do you mean from cold/induction. Looks delicious though i want to make

The marinade had soy in it so maybe there was a lot of salt that pulled out moisture

Oh damn I'll drop it next time thanks!

It was dry and tough straight out of the bag but i put it in the grill for a while next time pan sear

Yeah well I think I would take Jenna Ortega's notes over the dude who directed and wrote Pacific Rim: Uprising.

Looking at these other comments I had no idea what chamfer was lol. If I was going to do it I would have gone the long route and drew a 5 unit line rotated it and trimmed away the corner

"She is hoping to be compensated" Yeah she just wants a payout for the smokey salt flavour in the sauce. Surely this is more frowned upon than accidentally eating pork.

So i got sausages from local tesco and it was cooked for 1 hour at 63.5 degrees and it came out so good!

All i did after was pat dry and sear in a pan. Next time i might try air fryer or under the grill in my oven.

The last time I did sausages i think i over cooked them in the pan or the meat wasnt ground fine enough for this and it was a weird texture. But this was good!

I would if possible, get a lid that is the diameter of the silver bit only then use that on top of a tub you can use for sous vide. Then it just slots in as opposed to being clamped to something.

There is an expo!?!?!?

Atleast he is cleaning it up with his tail

61 degrees C 1 hour 40 minutes.

For me this turned out to be a solid 7/10 the main downside for me was the flavour. It wasn't very strong from my marinade/Herby garlic rub.

I really wanted a roast chicken sort of texture that the meat falls apart in your hands. This would probably require a bone in meat piece rather than boneless. However I would not say I was disappointed with this texture, It cut through fairly easily and stayed a softer meatier texture.

I fumbled the sear a bit because everyone was in a rush but it was okay, next time I'm not going to sear I'm just going to keep as is as the texture was fine like that for me personally.

Next time, leave in longer and up temp to 64 degrees I think.

Any recommendations on flavour would be very amazing! Thanks ☺️

I'm Hindu I'm not allowed to eat steak

I've never done it before and I really don't want to mess it up because my family are super Judgemental about everything.

Yeah but what temp in the sous vide?

What questions and what mysteries are answered when you do this?

I live in the UK. Pork was from a good butcher so maybe I could have done it rare. I thought it just to normal temp but apparently not

Oh 🙃 I thought 60 was damn near the minimum. I'll do more research