TKOBBQ Posted December 21, 2015 Share Posted December 21, 2015 Wow Jack that is a great looking meal, Thanks for sharing. Jack. 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 21, 2015 Author Share Posted December 21, 2015 Great cook! That's some fine looking chicken. Thank you, PennHead. This prep and method are definitely on the cook again, cook often plan. Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 21, 2015 Author Share Posted December 21, 2015 Thanks for making these and posting this, Jack. I saw the video the other day and really want to try it out. I'm hoping to get to it this week or next. For SV temps, I generally refer to this chart from ChefSteps as a guideline. - https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide Thank you, cschaaf. And thanks for the reference to the chart. Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 21, 2015 Author Share Posted December 21, 2015 I have been avoiding the sous vide bandwagon for some time, no real reason, just old and set in my ways. Your cook may have got me over the hump. Thanks for sharing. Thank you, dsarcher. Sous vide, for me is just one more method to experiment and have fun with. The $100 for the ANOVA was a good investment, from where I stand. Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 21, 2015 Author Share Posted December 21, 2015 When it comes to deep frying chicken, i like to,use peanut oil and i like to go to a temp of 385 if it is skin on chicken. If its skinless i go to 350ish. Yep. Peanut oil is my favorite, not just for chicken but for French fries as well. Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 21, 2015 Author Share Posted December 21, 2015 Very interesting cooking technique for fried chicken. I posted a link to this thread on another forum that has a few kamado chefs that really like doing SV cooks. I'm sure they will enjoy reading this. Great cook. Many thanks, ck. ckreef 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 21, 2015 Author Share Posted December 21, 2015 Wow Jack that is a great looking meal, Thanks for sharing. Thank you, Grabber. I'll use this method from now on. Look out, Colonel Sanders. TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 21, 2015 Share Posted December 21, 2015 Outstanding Jack! As said already a great combination of cooking methods for some good old fried chicken. Jack. 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 22, 2015 Author Share Posted December 22, 2015 Much appreciated, tinyfish. This one's a keeper. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 22, 2015 Share Posted December 22, 2015 That looks spectacular! Jack. 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted December 22, 2015 Share Posted December 22, 2015 I'm wondering now about the possibilities of sous vide wings.... there are some potentially interesting things that could be done with that idea... Marty, ckreef, Jack. and 1 other 4 Quote Link to comment Share on other sites More sharing options...
UTVol Posted December 22, 2015 Share Posted December 22, 2015 The sous vide cooker always looked cool to me but in my normal diet I wouldn't have much use for it. You may have just sold me! Jack. and TKOBBQ 2 Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 22, 2015 Author Share Posted December 22, 2015 That looks spectacular! Thank you, GoFrogs. It really did taste as good as it looks. A little cayenne in the flour seasonings next time, I think. Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 22, 2015 Author Share Posted December 22, 2015 I'm wondering now about the possibilities of sous vide wings.... there are some potentially interesting things that could be done with that idea... Funny you should say that, John. When I froze the wings from these chickens, I had in the back of my mind getting quite a few more and trying a sous vide wing/kamado experiment. Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 22, 2015 Author Share Posted December 22, 2015 The sous vide cooker always looked cool to me but in my normal diet I wouldn't have much use for it. You may have just sold me! download.png Thanks, UTVol. That's a cool post. Many thanks. Quote Link to comment Share on other sites More sharing options...
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