More Sous Vide By PolyScience

After making the best darned smoked chicken, it was time for the pork.

Boneless pork cutlets are notoriously dry and hard to cook perfect. The Sous Vide does the best best job (http://www.polyscienceculinary.com/).

My first boneless chop I wrapped in bacon and tucked onions under the bacon. This was vacuum sealed and put in the bath at 144.F. After 1 hour to 1 hour 30 min, the pork was cooked. I removed it from the bag and pan seared it for a perfect pork chop. The meat was so tender and the bacon browned up. It tasted really good. This was my WORST recipe, but it was pretty darn good.





I took another boneless chop and rubbed it with my own Memphis BBQ Rub and smoked it with my Smoking Gun, and then sealed into the Sous Vide. This gave an almost instant flavor of a slow cooked BBQ - so popular here in Memphis. I pan seared the meat just to give it some brown color.  My Dad loved it and he really hates this kind of meat as it is too dry. He enjoyed the pork with a simple slaw and some pickle beets. If you follow my Blog, you know my Dad is no foodie and he hates dry meat. If you do too, then the Sous Vide should be in your line up.

My last creation with the pork was to take the chop add 1/2 cup of apple butter, salt pepper, and an extra 1/2 Teaspoon of sugar to the bag,   I vacuumed sealed it and cooked it in the same round in my Sous Vide.

 This was the best. I removed it and pan seared it for a bit of color, and served with an easy potato pancake and some red cabbage. It is so good! The apple flavor goes through the meat and it is just sweet enough to be good. This chop was all mine, no sharing. 

I can tell you that it is an amazing tool for things you that usually cook dry. The perfect temperature is so great and watching it in the bath is fun too.

I am glad I have one. And I hope to share more of my Sous vide successes with you in the the future.


Love the Cabbage Leaf,
Logan

PS  Cous Cous cooks like a dream in the Sous Vide.

I Love Love Love it!

Sous Vide By PolySCi Creative by Logan

Sous Vide

If you want to be a true Gastronomist then you need to learn how to Sous Vide (https://www.polyscienceculinary.com/) . I will be honest it has taken me a bit more time than I thought to get consistent good food- but once you understand it, the results will surprise you.

A Sous Vide is a water circular that heats water to a precise temperature- the food needs to be vacuum sealed and the better that seal the better the finished product so make sure you have both before you put the Sous Vide to the back of the kitchen shelf.

Here is what I have learned- fish cooks like a dream, but I can usually nail fish so that really presented no challenge. Poached fruit is by far the best- you can't imagine how good when the Sous Vide tenderly cooks it. AMAZING! 

The problem foods, I wanted to nail- a skinless boneless chicken breast- the blandest, hardest to cook protein and the boneless pork chop. Both of these are death to a so-so home cook and even tougher for a beginner. 

Here is what I did-

BBQ Chicken Breast -

First I coated the breast in some good olive oil generously then I smoked it in the vacuum seal bag in another zip-lock bag with my smoking gun. I went with mesquite wood and coffee grounds for added depth of flavor. I seasoned with salt and pepper and waited for the smoke to do its job to mainly the oil and chicken.

I then sealed the bag and into the Sous Vide at 149 degrees Fahrenheit. for about 1 hour. 

This results in a super tender white chicken breast.

My goal:

BBQ Chicken- Almost no one can make this without the chicken coming out too dry- I mean it is really hard to slow smoke the breast to be moist and that is exactly what the Sous Vide can NAIL.

I then shredded the chicken, topped with a bit of hardy slaw, BBQ sauce (my own recipe) and put it on mini biscuits for a chicken smoked slider.

I had a little of the smokey chicken left added some celery, onions, and mayo for a smoked chicken salad- I don't have a picture - I am afraid the tasters finished it before I could snap one.

Don't be afraid to use this chicken on salad, or bun or whatever, it won't disappoint you! If you want more smoke, I found that another 3 minutes in the bag with the gun knocked up the taste but my tasters were happy either way!

Next UP the boneless Pork Chop !!!

Love the Cabbage Leaf,

Logan