sous vide

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  1. chopsaw

    Pops brined / deepfried / bone in chicken thighs .

    I put the thighs in Pop's brine minus the brown sugar but added 1/2 cup of salt free cajun seasoning .  In the brine 6 days .  SV 154.5 for 3 hours .  Pulled out of sv dried off . I used Louisianna chicken fry coating . Its a wet paste then dry mix  to cover the paste .  Into deep fryer...
  2. SmokinAl

    PRIME RIB, SMOKED, SOUS VIDE, & TORCHED, AN EXPERIMENT

    I had a couple of PR's in the freezer & have been wanting to SV one. But I wanted to get a smokey flavor & a crust on the outside. I also wanted to have it be fork tender. Well this experiment was a success. I started with a 2 bone Angus Choice PR cut from the chuck end. Here we go: I...
  3. chopsaw

    SV " fried " chicken breast

    Bought the Anova a few weeks ago . Wanted to try this . 3 boneless skinless breast cut the small end off , and pounded the large end to about the same thickness . Simple  garlic salt and black pepper . In the bath @ 145 for 2 hours or so . Then double dip in seasoned flour and into a hot pan...
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