That would explain a lot. 
1 Like
The pink chicken looks full of surprise.
The surprise being you will be seeing it again for the next two days as you pray to the toilet bowel for mercy.
7 Likes
Nah… it’ll be fine… 
Fuck that for a game of soldiers 
1 Like
Well, you’ll notice it’s seared on the outside where all of the food poisoning bugs are 
So why do they call it ‘raw chicken’ then?
Search me, I’m with you on this one - I wouldn’t risk it…
Me neither.
Looks like the Emperor’s new clothes principle to me.
I just did two by this method for lunch. Worked perfectly. Many thanks 
2 Likes
home made roll?
No Morrisons
1 Like
I reckon that a minute steak done that way might be good. How much does the blow torch cook versus sear?
20 seconds at most each side is mostly sear.
I suspect you are right. I think a post SV drop in ice before the sear would help give it a nice look.
Skirt is amazing too and cheap as. I did it in chimichurri last week, was amazing
1 Like
Skirt is the best thing to use in pasties. (This is not Sex or schumann related)
More SV action. Meat wise we have now tried Brisket, Salmon and Fillet Steak all very good.
Currently I have some short ribs on a 18hr cook - I did have a snag by way of a bag leak, caught early on - The cause was the sharp edges on the bone cutting through the Ikea zip lock bag that was a little smaller than it should have been all being cooked in a small saucepan. I have since read on the internet that 75C is really too hot for ziplock. Lesson learned.
In other SV news I have bought myself some Gastronorm containers and lids from Nisbits and cut holes for the SV stick in the lids.
2 Likes
Nisbets
1 Like
Another lesson - Don’t believe everything you read on the internet - With short ribs at 75c using Ikea ziplock bags in stainless both bags split during a 24/28 hr SV session. It wasn’t the seal that failed but the lower part of the bag one had six holes the other split all the way along - when I slowly pulled out the bag the meat stayed in the waterbath!! . The meat was very carefully placed in the bags. Now the ribs are only usable for stock.
Not really sure if the stainless container was part of the problem or not?
I just had a perfectly-cooked fillet steak for my tea. It took 10 minutes plus another 10 resting. No blowtorches or plastic bags were involved.
5 Likes