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Old 06-23-2013, 06:53 PM   #21
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Its very tender all the way thru. No hard dry crust.
I notice a difference in texture in dark meat cooked to 165F vs. 180F or so. They're both moist but the lower temp. meat has more of an uncooked texture. Did you notice difference vs. 165F other than a lack of crust?
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Old 06-23-2013, 06:55 PM   #22
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I notice a difference in texture in dark meat cooked to 165F vs. 180F or so. They're both moist but the lower temp. meat has more of an uncooked texture. Did you notice difference vs. 165F other than a lack of crust?
Its kind of hard to describe. It is so much more juicy you think it is softer. But When you pull at it with your fingers it still has texture. So it does seam a lot more tender.
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Old 06-23-2013, 07:04 PM   #23
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I have'nt done sous vide cooking. ( so disregard what I might say). I wonder if you patted it dry before putting in a pan to crsip./ brown. And bring the oil up to "frying temp" maybe even a little hotter like 375 F before adding the chicken. I know you don't want to cook the inside any longer than necessary. Sort of like finishing twice fried french fries for that brown and crsip effort. Or perhaps, running the chicken under the broiler or out on the grill to crisp it up instead of pan frying. I am about to make fried chicken, I do want crispy skin today. Heat the oil up to about 350 then add the chicken. And Frozen corn carmelize in butter. Two different things. but similar.

For the corn, start with a cold pan aiming for a medium hot temp, add a dollop butter to fit how much corn. preferably use a larger size pan with a lot of cooking surface so the corn is not knee deep like it's the 4th of july. Add the corn to the cold pan. As the pan heats, it evaporates the ice/ water in the corn and the butter melts and coats the corn if you shake the pan a couple times. It's one time when a little sizzling water as it evaporates is ok. Wear a shirt. It is done when you have flipped the corn around and it begins to get alittle brown and smells fragrant. I think I got this idea when someone cut fresh uncooked corn off the cob. I have yet to try this pleasure. Also, if you make too much, it's good stirred into a cornbread recipe.

Voila'. Brown and crisp.
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Old 06-23-2013, 07:23 PM   #24
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I have'nt done sous vide cooking. ( so disregard what I might say). I wonder if you patted it dry before putting in a pan to crsip./ brown. And bring the oil up to "frying temp" maybe even a little hotter like 375 F before adding the chicken. I know you don't want to cook the inside any longer than necessary.
Outside of the chicken was dry and the oil was hot. The longer it was in the pan the more is would pop. Moister had to be coming out of the chicken. The broiler is a good idea. That could work.
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Old 06-23-2013, 08:05 PM   #25
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Chicken Noodle Soup with onion, garlic, carrots, celery, and navy beans.
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Old 06-23-2013, 08:46 PM   #26
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Sous Vide Chicken Breast with Kale salad.

I tried to brown the skin after cooking but if was splattering to much. No more skin on chicken for the Sous Vide.


DSC_0241 by powerplantop, on Flickr
Very nice PPT
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Old 06-23-2013, 08:47 PM   #27
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Very nice PPT
Thank you!
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Old 06-23-2013, 08:51 PM   #28
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Dinner is still to be determined. Right now it's looking like pasta with tuna and fresh spinach.
Well, the plan changed slightly. I had a bag of fresh farm market spinach, along with some walnuts, parmesan cheese, and olive oil. I thought, hey, that sounds like pesto! So we had pasta with spinach pesto and salad.
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Old 06-23-2013, 10:33 PM   #29
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Today I'm trying BBQ St Luis ribs, using the Minion method.
Wow, they fell off the bone with awesome flavors.
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Old 06-23-2013, 11:12 PM   #30
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Hello everyone .. I haven't been here in a really long time.

Dinner tonight was grilled pizzas. A couple of them had sauted mushrooms, but the rest were plain with just sauce and cheese.
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