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Old 01-24-2014, 12:49 AM   #51
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I have a whole goose split in two packed and in the cooker. I put some apple juice with nutmeg and clove in the bags as well.

I had frozen the apple juice then when it thawed up some I blended it, it came out a little too thin but I think it thawed for too long. I was going for that thick frozen drink state. It helped with the vacuum process.

I have the timer set for 12 hours and the temp at 165F. We shall see how this goes. I have another whole goose in the freezer that may get done smoked out back. Too much snow in the way for that right now. We aren't supposed to see arctic conditions like this. Sheesh....
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Old 02-15-2014, 05:10 PM   #52
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Earlier in the week Kathleen came home with some nice looking racks of lamb. Since the book listed 3ish hours for that we went ahead and cooked them that night (I think this was Monday). I did both racks and we got two nights out of them. They were nice, though they needed to be frenched better. The fat down the bone never rendered (as is expected) and was still solid white (even after searing in a CI pan.)

Last night, valentines, I did some salmon filets. 30 minutes at 140F. They turned out nicely. She suggested next time to reduce the temp. So I will likely use the next step down for them.

Tonight we are having duck, it is in the oven roasting. But I am doing the artichokes at 185F for about an hour. The water bath is heating.
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Old 02-16-2014, 12:36 PM   #53
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I am still pondering the purchase of the vacuum sealer. If i do replace the sealer I gave away, I may just buy the immersion type sous vide.
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Old 02-16-2014, 07:00 PM   #54
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I did the salmon using zip lock freezer bags and the water displacement method. It seemed to do fine.
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Old 03-09-2014, 10:50 PM   #55
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I made spatchcocked game hens today. 6:30 in the pot at 155F. The white meat might have been just a tad overdone, the dark was good.

The tablet in the kitchen takes horrible pictures.
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Old 03-09-2014, 11:05 PM   #56
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Quote:
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I made spatchcocked game hens today. 6:30 in the pot at 155F. The white meat might have been just a tad overdone, the dark was good.

The tablet in the kitchen takes horrible pictures.
Oh, I dunno. Looks great to me!
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Old 03-10-2014, 12:17 AM   #57
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Oh, I dunno. Looks great to me!
Especially for a picture taken by a kitchen table.






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Old 03-10-2014, 07:54 AM   #58
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Do you use a torch on it to get it browned after the sous vide?
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Old 03-10-2014, 08:52 AM   #59
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I did but I didn't really see crispy skin.
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Old 03-10-2014, 08:56 AM   #60
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I did but I didn't really see crispy skin.
That's too bad, I like crispy skin. It does look good though! I always thought Cornish Game Hens were dryer anyway.
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