What's Cooking?

[Lancer09]

Prepped dinner for last night this evening. Little worried how it's going to turn out but I think it'll be pretty good.

Chicken legs are vac sealed with some green onion, shallot, chili powder, paprika, lime zest, lime juice, garlic, S&P,  EVOO, and then a splash of Agave Nectar and Tequila.

Shooting for a nice Margarita Lime chicken leg and some cilantro rice. Hopping into the sous vide for 2 hours or so at 165 this evening while I have a work meeting and should be ready to sear up the skin when I get back!

Here it goes!

 

[BilletHead]

10 hours ago, Lancer09 said:

Prepped dinner for last night this evening. Little worried how it's going to turn out but I think it'll be pretty good.

Chicken legs are vac sealed with some green onion, shallot, chili powder, paprika, lime zest, lime juice, garlic, S&P,  EVOO, and then a splash of Agave Nectar and Tequila.

Shooting for a nice Margarita Lime chicken leg and some cilantro rice. Hopping into the sous vide for 2 hours or so at 165 this evening while I have a work meeting and should be ready to sear up the skin when I get back!

Here it goes!

 

 How was it lancer? I have been thinking about it all day,

  BilletHead

[Lancer09]

Legs were good, Underwhelmed with the rice but it was tasty.

I do think for the Sous Vide I'm going to stick bigger, flatter cuts of meat like the breast for chicken. Was kinda hard to get good sear on the legs after I cooked them. May also try a sear first next time then put a glaze of sorts in with the chicken.

I was also a little surprised about the temp of chicken. I cooked for a few hours at 165 to get it "hot enough" I don't think i quite needed to go that hot. I think 158-160 would have been plenty hot enough for those legs. 

[BilletHead]

   Thanks it helps the rest of us on the learning curve. I have been looking at different charts for pasteurizing times and temperatures. 

BilletHead

[ness]

3 hours ago, Lancer09 said:

Underwhelmed with the rice

Leave out the cilantro next time 😄

[Lancer09]

4 hours ago, BilletHead said:

   Thanks it helps the rest of us on the learning curve. I have been looking at different charts for pasteurizing times and temperatures. 

BilletHead

I really need to put a thermometer to the water and see. I feel like mine may be running a bit hot just based on the steaks AI did a while back. I see a ton of stuff saying 135 should be medium rare but they definitely weren't.

If I'm running a bit hot I may need to re-calibrate if I can. 

[BilletHead]

23 minutes ago, Lancer09 said:

I really need to put a thermometer to the water and see. I feel like mine may be running a bit hot just based on the steaks AI did a while back. I see a ton of stuff saying 135 should be medium rare but they definitely weren't.

If I'm running a bit hot I may need to re-calibrate if I can. 

     Lancer,

      I checked my unit right off the bat. Right on. Are you searing really, really quickly? I have had only once seared too slow and it changed my finished item a bit more than wanted. On the Prime rib I did it said to even let it sit and cool some before finishing the outside in the oven to prevent any change in doneness. Speaking of I have been shaving the leftover prime rib thin then heating some with sharp cheddar cheese. A bit of horseradish sauce on a bun and then piling on the hot meat and melted cheese. The best roast beef and cheddar sammies I have ever had!

    BilletHead

[snagged in outlet 3]

I did a ribeye last night the old fashioned way to a perfect medium rare while spooning hot butter and oil over it like a good Italian.  Real good eats.

Still not sold on Sous vide

[MOPanfisher]

BH, now that sounds tasty.  Snagged I am with ya, I do lie a steak cooked fast and hot on the grill or in a skillet.

[rps]

Continuing the Blue Apron experiment. Tonight was sweet nd sour stir fry with egg and peanuts.