145°F No. No. Feedback? https://twitter.com/SaucercrabZero/status/941477937261547521 …
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Replying to @MorlockP
What parts were tough? Thighs, breast, etc? Tough how? Dry? Firm? Gristly? Stringy? Dense? Hard to shred? Hard to cut/tear?
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Replying to @random_eddie
All parts. Hard to bite / cut. Not dry. Not gristly. Not stringy.
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Replying to @MorlockP
Then yeah, my best guess is it's from age and exercise, and I'd keep it at the temp you prefer (145 is fine, I usually do 140 or even 135) and just cook it longer. Id've thought one day would do it, but maybe it needs two? Also maybe jaccard needle it first (next time)?
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Replying to @random_eddie
Someone else (
@BostonDelendEst ?) said dark meat needs 165 to break down collagen, I think? Default plan is 145° for half, 165° for the other half, maybe 24-36 hours. Maybe with some bacon fat added to package? Btw, SV first, then fry is a pretty decent strategy. Will repeat.5 replies 0 retweets 1 like -
Replying to @MorlockP @random_eddie
That's what I do. For anything with skin, sous vide is 1 part of a 2 stage process. Braise type stuff/stews I sear first. Confit/grill I sear or fry after. Had very good luck searing before AND after with thick steaks. Maillard flavor permeates.
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Replying to @BostonDelendEst @MorlockP
"Had very good luck searing before AND after with thick steaks. Maillard flavor permeates." Hmm.... intriguing.
Requires experimentation.
1 reply 0 retweets 2 likes
small brain: pan frying a steak once big brain: frying it twice galaxy brain: fry steak three times, put in SV, bread entire SV machine, put in turkey fryer
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