(This post was last modified: 01-15-2023, 06:40 PM by ShadowsDad.)
I agree with you Marko and immediately took umbrage at what I saw in the still pic with the temps. It struck me that they had 140° as rare. Mine aren't that rare (as pictured) and I SV them at 128.8-129°F (despite what I wrote earlier when I misremembered). That doesn't mean that I don't like a black and blue steak once in awhile though.
I never saw the point of SVed chicken. I like the crispy skin* and I don't see that coming out of the SV bag. To make it crispy by some other means after SV seems to me that it would be cooked through by another method ( a 2nd cooking) since it takes time to drive out the water and crisp it up.
*Despite commonly held (false) beliefs put out by the merchants of lies, they would be the media and advertising, the fat in chicken skin is chemically similar to EVOO and isn't bad for us, just the opposite is true.
Edit: Freddy, the containers pictured earlier in the thread are valuable when SVing smaller quantities. When I SV larger quantities that won't fit in something like that, and I've cooked over 20 steaks at one time, I bought a cooler specifically for that purpose. I had to cut a corner out of the lid for my circulator, but the container works fine and it's insulated to help with efficiency. When I SV the Canadian bacon I mentioned earlier I'll have 3 largish pieces of pork loin, I'll use the cooler, as I did when SVing the most recent Roast Beef for cold cuts and the 36 hour cook.
I never saw the point of SVed chicken. I like the crispy skin* and I don't see that coming out of the SV bag. To make it crispy by some other means after SV seems to me that it would be cooked through by another method ( a 2nd cooking) since it takes time to drive out the water and crisp it up.
*Despite commonly held (false) beliefs put out by the merchants of lies, they would be the media and advertising, the fat in chicken skin is chemically similar to EVOO and isn't bad for us, just the opposite is true.
Edit: Freddy, the containers pictured earlier in the thread are valuable when SVing smaller quantities. When I SV larger quantities that won't fit in something like that, and I've cooked over 20 steaks at one time, I bought a cooler specifically for that purpose. I had to cut a corner out of the lid for my circulator, but the container works fine and it's insulated to help with efficiency. When I SV the Canadian bacon I mentioned earlier I'll have 3 largish pieces of pork loin, I'll use the cooler, as I did when SVing the most recent Roast Beef for cold cuts and the 36 hour cook.
Brian. Lover of SE razors.