ChiefsPlanet - View Single Post - Food and Drink New cooking methods ... sous vide

Groves · 03-31-2019, 08:51 PM

We sous vide our chicken breasts in batches of 10-15lbs. Just pulled a batch, 149F 2hrs. Plastic cooler.

Then a huge chuck roast went in. Will yank it after 18hrs at 155. So yummy.

Our SV has really changed a lot in our kitchen.

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03-31-2019, 08:51 PM	#824
Groves Turning the Corner Join Date: Dec 2006 Location: Springfield, Missouri Casino cash: $1968541	We sous vide our chicken breasts in batches of 10-15lbs. Just pulled a batch, 149F 2hrs. Plastic cooler. Then a huge chuck roast went in. Will yank it after 18hrs at 155. So yummy. Our SV has really changed a lot in our kitchen. Sent from my iPhone using Tapatalk
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