Comments on: Sous-Vide Supreme Maiden Voyage: Chicken

By: Chicken Sous Vide with Mashed Potatoes & Giblet Gravy | Free The Animal

Chicken Sous Vide with Mashed Potatoes & Giblet Gravy | Free The Animal — Wed, 16 Dec 2009 01:04:44 +0000

[...] with an entire chicken cut up, vacuum packed and cooked in the Sous Vide Supreme just like the Maiden Voyage. The one difference was that because of the bones, I left it in for four hours. It was still just [...]

By: Salmon Sous-Vide | Free The Animal

Salmon Sous-Vide | Free The Animal — Tue, 01 Dec 2009 17:25:36 +0000

[...] with me on this for a while because I'm becoming more excited about this by the day. I blogged of the chicken experience the other day, first use of the Doctors Eades' Sous-Vide Supreme (which is an engineering work of [...]

By: Richard Nikoley

Richard Nikoley — Mon, 30 Nov 2009 19:43:08 +0000

Corey:

The temps are likely all too high, but they have to stick with government guidelines. I have it on good authority that 140 is the temp to use for chicken, which is what I’ll try next. Also, the been temps are WAY too high for medium rare.

By: Corey

Corey — Sun, 29 Nov 2009 19:57:57 +0000

Nice post Richard. I have been experimenting with my machine since it arrived on Monday. I have some steaks in right now! I look forward to seeing your future endeavors with sous-vide. My first batch of chicken was not as good as yours! I may need to try a lower temp.

By: Richard Nikoley

Richard Nikoley — Sat, 28 Nov 2009 17:50:00 +0000

Sounds like some interesting experiences. I’d love to see some photos & hopefully explanations and background.

By: Richard Nikoley

Richard Nikoley — Sat, 28 Nov 2009 08:28:08 +0000

Ha! I’ve done that a few times myself. Probably will again.

By: Jimbeaux

Jimbeaux — Sat, 28 Nov 2009 07:40:34 +0000

I have eaten raw turtle eggs, capybara, black and red monkey, wild boar, rotten boar fat with hair, masato (fermented spit and yucca root), Suri (fried worms), anticucho, cayman, and prehistoric fish. Some good some not so good and some awful. I lived and ate with stoneage tribes and have a great interest in modern diet as it relates to what I experienced living in the wild for a few years during the late 90’s. My favorite was pachamanca in a buried pot with water for one to several days a la sous vide.

I have also worked in a high-end restaurant and I like to hunt with some pretty reputable chefs – I know food. I like this blog b/c I am a HUGE fan of bone broths as well. I have followed this blog for a very long time as a lurker. I partook of too much vodka and attempted and failed at an attempt at sarcasam. I will go away and remain a lurker. If you would like a few pictures of my kills and meals, I will email them to you. Love to you all and please no hard feelings!

By: Jimbeaux

Jimbeaux — Sat, 28 Nov 2009 07:28:28 +0000

Attempt at sarcasm was failed – apologies – I will never again post after post holiday spirits. Intention was humor,

By: Richard Nikoley

Richard Nikoley — Sat, 28 Nov 2009 03:53:57 +0000

He recounted that whole story at the SF presentation I attended.

By: Tin Tin

Tin Tin — Sat, 28 Nov 2009 03:43:50 +0000

This is great. Heston does a whole pig sous-vide in a hot tub! http://www.eatmedaily.com/2009/03/the-trojan-hog-on-hestons-roman-feast-video/