OK, I've decided to venture forth and see about this Sue Veed type cooking.
Since I cook for my Little Buddy every day anyway, (because he's 14, and has only one tooth),
I usually boil a boneless chicken thigh (frozen) in water for 25 minutes. Them cut it fine so he can lick it up and swallow it. I give him other stuff along with it, rice, green beans, some chopped up Jerky...
But today I'd like to get my feet wet with Sous Vide by bagging his chicken portion, and taking it to 140 for a time, 1 1/2 - 4 hours.
So to try it out, I have a big pot of water, setting at 140°, over a low gas burner, with 3 thermometers in it. The Taylor has an alarm and it is nagging me with periodic alarms set at 140°.
A Poor Man's Sous Vide. An experiment, and if he turns up his nose at it, I can blanch or boil it anyway. But wanted to try something new.
So far, so good.... ;)
Since I cook for my Little Buddy every day anyway, (because he's 14, and has only one tooth),
I usually boil a boneless chicken thigh (frozen) in water for 25 minutes. Them cut it fine so he can lick it up and swallow it. I give him other stuff along with it, rice, green beans, some chopped up Jerky...
But today I'd like to get my feet wet with Sous Vide by bagging his chicken portion, and taking it to 140 for a time, 1 1/2 - 4 hours.
So to try it out, I have a big pot of water, setting at 140°, over a low gas burner, with 3 thermometers in it. The Taylor has an alarm and it is nagging me with periodic alarms set at 140°.
A Poor Man's Sous Vide. An experiment, and if he turns up his nose at it, I can blanch or boil it anyway. But wanted to try something new.
So far, so good.... ;)