I’ve done Sous vide chicken (we were not crazy about the texture), and steak that was then seared after (thumbs up).

Don't ya hate planning to lose power!?...hoping for crispy chicken skin for you tomorrow....and remember you can always use a blow torch!!
When I hear predictions of nasty weather, I always think to myself...well I can always use the grill....but who wants to grill in a foot of blowing snow?!

Poultry can be done different ways for different textures. I don't have time to search out the link right now, but there's a website where they list temperatures for if you want that rare texture, or more like roasted. I've done turkey breasts that way, and while they're softer than roasted, because moister, they still have a proper roasted texture.

The plastic is my least favorite part. Theoretically, you could engineer something out of a natural material that would work as well. IIRC, the concept of sous vide predates plastic by a hundred years or more. Or you could do en paillote inside the bag. Or you might even try those silicone reusable pouches, though that wouldn't be vacuum sealed. You can use the water/air displacement method with those. If you're using plastic, make sure you use sous vide bags. They're a cooking quality bag, which freezer bags aren't usually.

I can't help on the sous vide, as I've only had pork chops done that way and they were kind of "mushy". My stepson has a sous vide cooker and uses it occasionally, he says he likes it best for steak, which then gets seared on the grill. He says it is better for some things than it is for others, which I think is true for pretty much every cooking method.

I hope your chicken is perfect and your power stays on!

Annie

artemis_ma, I have been doing SV for a very long time. I am sure you will find it a very useful cooking tool for many situations.

I have a slab of corned beef in my SV cooker now. I will be cooking it for 72 hours. I too hope that power will not be out. 12+ inches of snow is predicted for tonight for my area.

I do have a generator, but it is not going to run nonstop for 72 hours.

dcarch

I also sous vide all the time. Food that is mushy has been cooked for too long.

Your chicken will be very cooked at that temperature. You may want to try 149f for 2 hours. Especially when you're going to brown after as that's more cooking. Perhaps for cold in salads a bit higher. Keep a chart of everything you cook. I use 2 different sous vide cookers and they are very different so much of it is trial and error.

Once you get used to it, you'll find yourself using it more and more. Wonderful for batch cooking and freezing. My favourite website is Chefsteps.com.

Think of it as the time you cook determines the tenderness and the temperature the degree of doneness. That's why things get mushy if they're left too long.

if SousVide proteins are mealy/mushy/that tacky squeaky texture, blame the chef.

serious eats chicken

Definitely a learning curve and a bit of research involved. And the quality of the meats has to be considered.

I batch cook chicken. 140º one 1/2 - two 1/2 hours for finishing under the broiler or skillet or grill. 145º 2-3 hours for chicken salads. Most chicken salads, even skinless, I like to glaze and give a quick caramelization under the broiler. Especially Asian style. Batch cook meaning 3-4 meals at a time while I'm at it. 2 or 3 of that goes into the freezer.

Traditional whole roast chicken in the oven more often this time of year.

Pork is by far superior Sous Vide and originally why I purchased. All cuts.

Steaks I prefer the way I've done for years...cast iron skillet.

Nearly 2 inches of snow out there so far... still have power. Anyhow, I tried one of the four thighs last night... it was actually pretty good! Curiosity and all. The other three have been put away in case of need...

I am going to try steak (a small grass fed ribeye, 11 ounces, 1.25 inches thick, which is as thick as I could find one) in it late morning, our snow fall doesn't get heavy until this afternoon. Although I suspect I'll like steak better on the skillet or grill than sous vide.

I plan to cook that at 129 for medium rare for an hour, then sear high in skillet. Seasoning with a little salt, pepper and garlic powder. Maybe some thyme, but I don't have any fresh.

I can't wait for my generator to be installed! And I need to purchase a grill for the new home, the old grill was simply not worth moving it here with me.

I do appreciate the advice to record everything I do... interesting that one sous vide machine will behave different than others.

Probably a mix of personal preference and method. I’ve done beef cuts like short rib with success, but have never preferred a SV steak over my regular methods no matter what time and temp I’ve tried. Can’t sneak it past my wife either, so I know it’s not psychological. Will definitely SV corned beef next week. Best method I’ve tried. Chicken breasts at 145 (140 too extreme for my taste) for less than an hour, really moist and good texture, but haven’t caught on as a regular method for me. Not worth the extra step for what should be a meal to throw together in minutes. Pork - really good. Unlike beef, I won’t eat pork done slightly less than to my liking, so having a method to control that perfectly without risking overcooking is nice. I use it mainly for thick chops. Minimum times per charts.

Question - I’ve never bought vacuum sealer bags specifically intended for SV. Are they textured, like Foodsaver bags? I hate seeing the texture stamped into my food.

Following because I'd like to have a sous vide eventually. For those of you experiencing bad weather, stay safe and warm!

Do wait to purchase around Father's Day or a cyber day. My Anova was 99$ a few years ago Fathers Day.

All brands should work very similar. I recommend checking the water temp with your thermometer. Mine always tests spot on.

I have SV'd steak rare in small portions for the freezer. Handy for a quick KoreanNoodleBowl. Easy to slice cardstock thin partially frozen.

Weather lately has kept us from the mountains to pick up our meat order.

Only 3 inches snow so far here as well. Still 20,000 without power from last Friday's storm. We put in a transfer switch after Storm Sandy. Tragic not having power.

Huge thanks sleevendog, I've made a note on my calendar for Cyber day... have a huge wish list for after the reno, but I will never pass up savings! The Anova was the one I've had my eye on.

I have SV'd steak rare in small portions for the freezer. Handy for a quick KoreanNoodleBowl. Easy to slice cardstock thin partially frozen

Great info there. I so enjoyed the Pho Ga, and want to make the beef version but feel I will make it tough. I also freeze components (and whole meals) to more easily/quickly prepare.

artimas_ma, update if/when you can : )

Hope everyone keeps their power! We are on the rain/snow line for now and it’s been snowing casually but not sticking. We will most likely get more later.

im going to try SV pork, hadn’t thought of that. We have an induction cooktop that can either function independently, or is controlled by a temperature sensor that goes into the water bath (so no circulation but exact temperature control). It has worked pretty well and it’s nice to have one induction device.

Still online and currently cooking the ribeye on the sous vide. Starting later than I planned. I am doing 1 hour at 131 F. I really do believe I won't care for beef steaks this way, but should try it out once. I got this Gourmia for $10 less on Amazon because apparently people don't want a gold-colored sous vide. I don't care about its color.

Snow about 4-5 inches out there right now. It is now starting to be rather intensely white out however.

Okay, verdict. SV ribeye at 131 F, for 1 hour, then seared on the stove top in 1 tablespoon Kerrygold butter + 1 tablespoon avocado oil. It is very good, but I think for steaks of beef I'd skip the SV step, unless I have the op to do the final sear on the charcoal grill.

Wow.. snow coming down fast and furious now... looks like about 6 inches out there atm.

Stay safe, sounds like a whopper developing where you are! (ETA: "wicked big stahm")

I really like the chart, Islay! I'll set my own up.

The chicken thighs were to perfection, and as you say, the tender steak will be best in other methods. Didn't dislike it but would prefer it pan cooked or grilled. I will be trying some tougher meats next week. I also plan on trying chicken breast - a cut that normally does not appeal to me because it gets too dry too quickly. But since I will start raising my own chickens this year, I don't want to have to turn some of that into cat food, and having that at a standard internal temperature will help a LOT.

My methodology sources have been Serious Eats, and the You Tube channel, Sous Vide Everything. I also downloaded the app from Joule, as the photos are perfect. Unfortunately my cell phone has gone missing (and by now has lost its charge) so I'm temporarily without that.

Snowfall update: at least 16 inches, but probably under 20. But not by much.

Lost (land) phone and internet connection briefly yesterday, but power remained.

Ice cream sous vide??? (Just noticed that!)

One of the best feature of SV is that you can cook directly from frozen, no need for thawing. Thick meat, thin meat, makes no difference.

I have SV'ed the entire frozen turkey. There is one problem of SV'ing a frozen turkey. The giblets will be cooked inside in a bag in the turkey.

dcarch

For the ice cream, it's the custard part that You cook sous vide so the finished ice cream is so smooth and good.

A thick steak can benefit from sous vide. Rib of beef, for example.

A couple of weeks ago my son cooked some pulled pork with his and it was great.

An entirely SVd turkey! (I'd have to find a bigger pot...)

Sounds very Beanesque!

I could not quite get the hang of "boiled in a bag" steaks even if they are seared after. I did discover a reusable turkey bag to be used in an oven and tried it for steaks at 220d roasting. Sear then cook. You can even use a meat thermometer.

"---I could not quite get the hang of "boiled in a bag" steaks even if they are seared after.---"

Often when you order a steak in a restaurant, that is how your steak will be cooked.

dcarch

I’m also just starting with SV. So far we like chicken breast. I set the cooker to 149 and aim for 1.5 to 2 hours. Pork chops are on my list to try.

Pork chops are great as you'll never get a dry one. I like to get nice thick ones and stuff them. Mushrooms, chestnuts cooked up with some shallot and garlic, parsley......

Now that sounds good. I tried lamb sausage, mushroom, wild rice and pear that was excellent.

I initially bought my Anova just for pork. And tempering chocolate.

And of course the holding power. Perfectly cooked and tender juicy, NOT mushy, then holds that perfection for a couple hours while tending to other things or if dinner is stalled for a hour or two....no rushing to get things perfectly timed. It is ready when we are.

Made chicken breasts yesterday, after some research. It's the reason I bought the sous vide. I will be raising chickens this year, but I've never ever eaten chicken breast that I truly enjoyed. It's dry and it's stringy, no matter how it is prepared or by whom.

149 F, 2 hours, skin on. Cooked with salt, pepper, fresh thyme. Wrapped one with a slice of bacon, added avocado oil to the other. Sliced and served under a sauce/topping of butter, onion, lime, many mushrooms, spinach, tarragon, melted cheese, wine.

I'm a fan!!! I even enjoyed the test slice I topped with nothing.