I had a couple people over for dinner last night

Post #440,169 by crazy 10/15/21 8:48:25 AM 10/15/21 8:55:05 AM Reply	I had a couple people over for dinner last night I had the sous vide chicken and steak prepped, along with the lovely reduced sauce sides filled with onions and shallots and garlic and mushrooms. The steak was $7 a pound chuck steak that I had let sit in the sous vide for about 60 hours. It was then frozen and then reheated for about 6 hours sitting in the bath just under cooking temperature but higher than danger temperature. The chicken had been previously sous vide for about 4 hours and frozen and reheated in the same bath. Hot enough to keep basting in the butter and keep it safe but cool enough not to actually cook it. When they showed up I was able to finish the chicken and steak in under 3 minutes and hand it to them and it was better than anything they ever had in a restaurant. It would have been the exact same effort to feed 20 people. And my cooking effort while they were there was almost nothing so I was able to talk. They said they are picking up one of these machines. It was just too good. Edited by crazy Oct. 15, 2021, 08:53:28 AM EDT I had a couple people over for dinner last night I had the sous vide chicken and steak prepped, along with the lovely reduced sauce sides filled with onions and shallots and garlic. The steak was $7 a pound chuck steak that I had let sit in the sous vide for about 60 hours. It was then frozen and then reheated for about 6 hours sitting in the bath just under cooking temperature but higher than danger temperature. The chicken had been previously sous vide for about 4 hours and frozen and reheated in the same bath. Hot enough to keep the basting in the butter and keep it safe but cool enough not to actually cook it. When they showed up I was able to finish the chicken and steak in under 3 minutes and hand it to them and it was better than anything they ever had in a restaurant. It would have been the exact same effort to feed 20 people. And my cooking effort while they were there was almost nothing so I was able to talk. They said they are picking up one of these machines. It was just too good. Edited by crazy Oct. 15, 2021, 08:55:05 AM EDT Expand All History \| Collapse All History
Post #440,170 by pwhysall 10/15/21 10:02:42 AM 10/15/21 10:02:42 AM Reply	That's some high-risk chicken, isn't it? I'd be leery about cooking anything that low for that long. Did you get it to 74°C/165°F?
Post #440,177 by scoenye 10/16/21 12:00:53 AM 10/16/21 12:00:53 AM Reply	Time is important too 74°C/165°F is the "nuke from orbit" temperature. But 70 minutes at 136°F (58°C) will accomplish the same thing (as far as Salmonella is concerned.) https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
Post #440,195 by crazy 10/19/21 7:35:36 AM 10/19/21 7:35:36 AM Reply	Not at all I had it at 165 for 4 hours. Killed everything and perfectly softened it. Then I froze it to minus 40 for a couple of days.
Post #440,178 by InThane 10/16/21 9:06:22 AM 10/16/21 9:06:22 AM Reply	Just a note about the neighbors... ...that region is rather high in the number of antivaxxers who live around there. Just FYI. Ceterum autem censeo pars Republican esse delendam.
Post #440,196 by crazy 10/19/21 7:39:38 AM 10/19/21 7:39:38 AM Reply	For some reason covid vaccine deniers are often not generic anti-vaxxers This one's a pure political play for some of them. I haven't met any neighbors who haven't been vaccinated, at least when it comes up and almost all my neighbors wear masks just walk into their dogs. This couple I met via them picking something off craigslist from me and I found them interesting so I invited them for dinner. Smartest stupid people I ever met.
Post #440,197 by CRConrad 10/19/21 8:57:39 AM 10/19/21 8:57:39 AM Reply	Is that better or worse than stupidest smart people?
Post #440,198 by drook 10/19/21 8:58:46 AM 10/19/21 8:58:46 AM Reply	Better -- Drew

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