The WiFi Anova Drummie cook

tropics said:

 
I don't see me gettin a SV any time soon.

Richie

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Xray said:

Sorry to hear it didn't work out for you, Case. Hopefully this weekend I'll get the chance to make something.

As for the chicken drummies, I never would have thought to Sous Vide them. Even with a smoker 325+ or a hot grill, I never find the skin to be crispy enough for my liking. When it's fried then it's okay for me.

I guess it's safe to say I'm not a fan of the skin, so I will probably only ever try chicken breast, in the SV.

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Browneyesvictim said:

 
For those of us (you)  that really know, and are experienced, and are able to get the IT correct and a proper sear through traditional methods there is marginal benefit, but it is another tool in the tool box. There are tradeoffs. What I find is most useful and shines the most for me with Sous Vide is the "set-it-and-forget-it" ability while I am free to do other things. Its kind of like a crock-pot; some of the best meals can come out of a crock-pot and are way convenient... but there are limitation, and I wouldn't want it that way for every meal.

I didn't buy an Anova because it felt like another cooking fad and no way was I going to pay what they want for them just to find out I had no use for it.  I did want to try it though, so I built a PID controller for about $40. I ran a rice cooker with water in it, and put an aquarium bubble stone in it, and VIOLA! I have precise remote thermometers to keep an eye on things if I need.

Now that same controller is going to get me going with dry curing. Will still use it for Sous Vide once in a while, but I may pick up an Anova at some point. The price has come down some and there are sales.

Chase- If you put a whole roast like a tri-tip in, it will benefit from a longer cook period than doing a minimum short one to reach IT. It gives it that perfect almost fall-apart tenderness of a good slow roast but at the perfect pink and juicy doneness. Mmmm... I hear horseradish calling...

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dls1 said:

 
DS,

Sorry that your maiden voyage didn't work out too well. After reading and re-reading your notes, and looking at your photos I'm not surprised at the outcome, and I think there are a couple reasons for that.

First, and in my opinion, I think you cooked the chicken far too high, and for far too long. Personally, I would have gone at a temperature of 150°F for 2, maybe 3, hours. As an alternative, go 165°F for 1 to 2 hours. You could start the drumsticks and breasts at the same time, or add the breasts mid way through. At the low end of each range, check everything to see if the texture is to your liking, and if not, carry on for another hour.

You said that you followed guidance of Kenji-Lopez Alt who I'm familiar with. Whenever I'm doing some new with sous vide I usually refer to his material, and that of a couple others. In his presentations regarding cooking something sous vide he typically provides a description with photos and comments of the results from cooking the item at several different times and temperatures. Regarding drumsticks, as well as thighs, his comments are,

- 150°F for 1-4 hours. Very juicy and firm. Cuts somewhat steak like on the low end of the cooking time.

- 165°F for 1-4 hours. Very juicy and completely tender.

- 165°F for 4-8 hours. Moderately juicy with a shreddable and pull off the bone texture. Becomes more like braised chicken starting around the 4 hour point.

Everyone has their own preference for taste and texture, and only you know what that is for yourself and your family. Keep experimenting until you hit the sweet spot, and then one of the true values of sous vide kicks in. You can repeat yourself with 100% consistent precision every time.

Second, though I don't recall mention of it in your notes, it appears from your photos that you actually cooked the chicken in the white sauce that you used for the marinade. If that was the case, I think you were probably doomed from the start when cooking sous vide, and your comments about it being like a boiled or stewed chicken are appropriate. Also, the skin probably would have, for the most part, disintegrated.

Sauces such as that are prepared for finishing and serving, and occasionally, used as a marinade. When used as a marinade, it's cleaned of the marinade before cooking. Try it again, and reserve the sauce for finishing on the grill or stove top, or in the broiler.

Good luck.

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SmokeyMose said:

The only chicken I've made with mine was thighs, but I just cooked with SPOG and browned after and they were good. The recipes I've seen deal with the sauces after the meat is cooked. Cooking in the sauce just turned it to mush. You've shown us that drummys aren't a Sous Vide thing thank you! I'm loving this new method, but it has its limitations.
I think you'll like the TT. Just remember it only cooks the meat through, you need to sear the outside...
The Flatiron steak I made was incredible. Cook & sear.
Thanks for the informative post!

Dan

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