Gravy's Cooking Thread

Soygen said:

I don't think you'd want to leave them in that long, but you can try. Here's a good egg write-up.

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

Click to expand...

The egg temps and consistencies he recommends I find... viscous and gross. Same thing with his chicken breast write up. His 145 degree recommendation makes the chicken spongy and off putting. It definitely keeps its moisture but it makes me gag.

I stopped trying to sous vide the eggs because they were taking too long and 13 minutes in a pot (put the eggs in the tap temp water when you turn the stove on) works well for me. As for chicken I just sous vide it at 155 for two hours and I find that to be a nice marriage of keeping the traditional chicken texture while retaining most of the moisture.

I like some of the stuff Kenji does, and especially like his Asian themed recipes but some of his sous vide experiment "findings" leave me scratching my head.

I'd rather use the resealable bags instead of my foodsaver to keep waste down, I find the resealable easier to reuse. I like to sous vide stuff but it takes forever and I feel bad wasting all that water and plastic.