:thumb:

Just got my Anova. First cook advice? Suggestions?

Chicken breast at 145.

Salmon at 125.

Pork at 140.

48hr chuck roast

Been busy so I finally got around to my first cook. Did chicken hind-quarters. Didn't take FMB's advice and cooked it at 152° with olive oil.

It was a disaster. Used Chefsteps recipe, and either it completely took on the flavor of the EVOO, or was completely flavorless, can't really tell.

We'll give it a go with pork and beef, but right now I'm feeling pretty unimpressed.

Is turkey as bad as chicken with this thing?

I've never done chicken quarters. Note my suggestion was for chicken breast at 145. It's the best chicken you'll have texture-wise. Season it up however you like - butter, garlic, salt, pepper, thyme, etc.

Dark meat chicken needs longer and hotter, IMO.

Heating EVOO destroys it's flavor. Try butter.

Did you sear after cooking or before?

After. Big mess honestly. Would probably use the broiler in the future.

the only chicken I've bothered with is fried chicken, and it's delicious.

The sous vide fried chicken?

I did scallops this weekend. Big Kodiak scallops. 140 for 30 minutes and a quick sear. Served with a garlic lime mayonnaise, diced heirloom tomatoes and a bit of basil. 2011 Argyle rose sparkling.

Scallops were perfect. Not rubbery and not underdone. Can't hold scallops like you can steak so you have to be more careful with watching the time.

yup

Awesome! :thumb:

I really liked it when I made it.

Just tried a sous vide burger. Very good. Super juicy, very tender.

https://www.chefsteps.com/activities...-fried-chicken


Edit: Nevermind. Saw you've tried it yourself.

Yep, same one I did. :thumb: