I definitely have a Sous Vide Supreme on my want list but since I recently dropped about $700 on a VitaMix set at Costoc it will probably be a while. :D One dish that really fascinates me when prepared Sous Vide is Fried Chicken. Have you tried this before? I love experimenting with new techniques to improve fried chicken and this one is very promising. (My other favorite method is pressure cooker fried chicken but that's pretty dangerous if you don't have the right equipment!) To make Sous Vide Fried Chicken soak your chicken in a strong brine for 30-40 minutes, rinse and soak in seasoned buttermilk for 8-12 hours. Season the meat with your preferred spices, maybe a little hot sauce or fresh buttermilk. Put the chicken in vacuum bags and cook at 160F for an hour. At that point you can dry the meat, coat in seasoned flour and fry it. Alternatively you can chill the meat down in ice water and hold in the fridge for quick frying later. The benefit to that method is that you can do all of the prep work for fried chicken in advance. Also, there are no worries about undercooked centers or dried meat. The chicken stays incredibly moist and the flavors really penetrate the meat. It's great if you want to cook a large amount of fried chicken for a crowd in a short amount of time. It's also good if you want to fry chicken to order. One warning though, you might want to cook the chicken to 165 though since the USDA has recently revised their meat cooking guidelines. Here is a link that might be useful: Hacking Your Slow Cooker: D.I.Y. Sous Vide Setup

(aptosca will read your link later) DH says: There are several ways of doing this. Easiest is to set the oven to what ever temp you want. Put in a big heavy pot. Fill with water and cover. Take your food in a vacuum bag with spices etc, seal and put in water. Let sit and eat. There is no need to spend a lot of money on a temp controller, since the oven will do it. The large pot of water will maintain the temp stable. I am willing to try it however. Making an immersion bath with a temperature controller is quite easy. They can be bought on the used restaurant market not too expensive. basically a steam table. A crock pot can be converted to low temp cooking. I do worry about bacterial contamination however.

haha. I understand the concern. I have researched and their is no definitive answer to all 'food safe' plastics. Food safe plastics are made at a very high temp. Sous vide is low temp not anywhere near boiling. I'm more concerned with processed microwavable food itself with all the ingested chemicals, over the bag it is sold in. The container itself with all that very hot heat. The cereals are a concern over the bag they are sold in. The lining in a microwavable popcorn sack and the chemical tasting powdered cheese. But i don't buy any of that. Water bottles, soda cans, any canned food. None of that in my diet. No processed foods. No fast food. (exception is ShakeShack) : ) The other exception is sous vide once twice a month. We still prefer my steak method in a cast iron that was perfect long ago. But other proteins like skirt steak for a new-this-year Korean noodle bowl. Or Pho. Killer pork chops. Sous vide has opened up some better and easier meals. A nice tool that assists complicated many ingredient meals. That new car smell...talk about off-gassing. Plan on testing some ball jar methods. I have some wide but low 2inch high ones. Just need bit more cooking time.

Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!