Ossoi
Tranny Chaser
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Gravy's Cooking Thread
- Thread starter chaos
- Start date
I have not, has chaos? Remember this is chaos who recently diagnosed himself as gluten free.
chaos
Buzzfeed Editor
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I didn't diagnose myself as anything bro I'll fucking cut you.
But yeah, the chicken breasts actually taste pretty good. Sous vide, finish them in a pan quickly with olive oil, tons of salt and pepper. I eat it with a salad pretty much every day for lunch. Easy, healthy lunch. I don't eat it cold... Alton would probably audibly gasp if he saw, but I leave my lunch in my thermal lunchbox on my desk, it's about room temp by lunchtime. Yeah whatevs, I know. But hot chicken on a salad would be no bueno, so would cold.
But yeah, the chicken breasts actually taste pretty good. Sous vide, finish them in a pan quickly with olive oil, tons of salt and pepper. I eat it with a salad pretty much every day for lunch. Easy, healthy lunch. I don't eat it cold... Alton would probably audibly gasp if he saw, but I leave my lunch in my thermal lunchbox on my desk, it's about room temp by lunchtime. Yeah whatevs, I know. But hot chicken on a salad would be no bueno, so would cold.
Ossoi
Tranny Chaser
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so you sous vide the chicken every morning and then let it cool down naturally? I prep my food the day before, so no way I can leave it outside the fridge all night
Soygen
The Dirty Dozen For the Price of One
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You can still do that. New cooking methods don't stop old ones from existing.
chaos
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I sous vide for about 40 minutes to an hour at 140, finish in the pan with olive oil, cut the chicken breasts up, and individually pack them for each day that way I just have to throw some salad in a bowl, get some vinaigrette, and go. It's usually easier than grilling, especially if the chicken is frozen (which it usually is because I suck at planning). Tastes great too, it isn't some flavorless mush I have to endure.
Soygen
The Dirty Dozen For the Price of One
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I cook fish with it almost every night and it's far easier and less messy than any other method; not to mention it cooks it perfectly with almost no interaction or paying attention. It can be very practical. It's basically 10 minutes of prep on Sunday and I have 5 seasoned fillets, vacuum sealed and ready for the work week.
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I have an 18 pound pork butt in that will have been in for 48 hours by the time we eat it tomorrow. I'm looking forward to butt.
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So much butt.
I'm going to shred it up and make four or five different sauces for it. We're having a slider competition here, see: who can make the best. Categories include pork preparation, texture, sauce, and heat. I shall destroy the others.
I'm going to shred it up and make four or five different sauces for it. We're having a slider competition here, see: who can make the best. Categories include pork preparation, texture, sauce, and heat. I shall destroy the others.
- 41,470
- 177,771
- 41,470
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