New cooking methods ... sous vide
 

Chicken breast at 140-145 is the bee’s knees.

This morning’s experiment: baked potato.

Holy crap, that worked amazingly. Bagged the potato whole, cooked at 190F for a couple hours. Pulled it out of the bag, ribbed with oil and salt, popped in the air fryer for about 5 minutes to crisp the skin.

This thing is melt in your mouth. Almost like mashed potatoes inside a potato skin.

Do you sear before the bag? I normally do that after but I wonder if before and after would be much different.

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I usually do after.

That is a great idea. If you want steak and potatoes, do you think it would be bad for potatoes to wait while you sous vide the steaks? That is, sous vide the potatoes, then sous vide the steaks and air fry the potatoes after the 1-1.5 hours to sous vide the steaks?

This summer my sous vide project will be halibut. I’ll post about it.

New cooking methods ... sous vide
 

No idea. I imagine the potatoes would heat well in a hot oven to crisp the skin, even if they’re only lukewarm.

This is why should have 2 sous vides!

I really enjoy sous vide burgers. You can get ground sirloin, cook them at 130 degrees and they turn out amazing. I like to let them rest a little on some paper towels before searing in my cast iron skillet.

The daughter gave us a sous vide for Christmas but we haven't used it yet.

Why?

Families often exchange tangible items valued by other family members to commemorate the earthly birth of their religion's savior.

New cooking methods ... sous vide
 

Har.

Wife loves those egg cups.

No good reason. I watched my SIL make baby backs with it. He took a beer cooler and fitted it to hold the heater thingy. He 'cooked' them for what seemed like 2 days and then put them on the grill. They were awesome, although I'd take my smoker version first.

My biggest problem is what to use as the vessel. My biggest pot is a 9Q le creuset dutch oven. I usually do chicken for enchiladas in my pressure cooker but would like to try the sous vide method once.

Having trouble finding the post about egg cups you're referencing. I'm intrigued FMB! Intrigued!

Chicken thigh skin-on - even better! Cook that puppy in sous vide, then sear skin only until it's crisp (push down with spatula). I've never had skin so perfect & crisp.

It's in the 'What's for Dinner' thread, but you can just google 'Starbucks egg cup recipe.' There's tons of them out there, basically an omelette in a Mason jar and cooked in a Sous Vide, InstaPot or pressure cooker.

http://chiefsplanet.com/bb/showpost....ostcount=11815