(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732907)

All the online talk seems to revolve around steak... it is pretty credited for that, but IMO some of the most profound results are on stuff like chicken and pork

72 hour short ribs are amazing. You should probably use a vacuum sealer for a longer cook like that though. I just use ziploc bags for short cooks

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732956)

I never used to really give a shit about cooking at all. But now that I have a SV rig, I have the security of knowing that I can cook damn near any protein to perfection.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733100)

If you get the sous vide know that you also have to get that food sealer thing too.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732974)

More importantly, I've got to keep my wife from plumping up.

So if it can make chicken breasts taste better I'm in.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733143)

Now if you do veggies with it (which require a much higher temp), one trick is to just add some hot water from a stovetop. Gets up to like 180 or whatever a lot faster than waiting for the unit to heat it.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734013)

https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwiO_Pa8hc7XAhWTwYMKHXY7BzsQjRwIBw&url=https%3A%2F%2Fanovaculinary.com%2Fsous-vide-cooler-guide%2F&psig=AOvVaw02S7I7MFYZWSvwmezxT2-i&ust=1511297881995430

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733346)

once you learn how to SV stuff correctly it turns out better than other cooking methods and 100% perfect every time with minimal kitchen work. put the food in and ignore it for a while. no need to monitor, stir, flip, whatever.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733657)

which vac sealer do you have? i have a vacmaster vp210 or 215 - the no-oil, no-maintenance one. i forget which is which.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733976)

then buy bone in, skin on chicken breasts. cook for 1-1.5 hrs at 140F with a little olive oil in the bag. take out, salt, sear in hot pan to crisp skin.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734022)

steam bake the leg quarters in my cuisinart c300 steam oven, which is also 180

cut the breast from the back and wings, SV the whole breast before slicing off each breast half

then make soup/stock from the wings and back

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734068)

can't wait to try your chicken breast recipe. i'll report back when i've had a chance to break it in.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34738106)

Short ribs are 180.

Two of the more unexpected sous vide delights for me personally are eggs and “garlic confit”

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34735446)

I cook a lot, and this all seems like bullshit to me

All you really need to cook is an oven, cast iron skillet, a sauté pan, a pot of some kind and a few baking sheets. I’m sure sous vis work well but I don’t see it replacing any of my far more versatile tools

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34735532)

Got it in the mail on Wednesday. After entertaining thoughts of cooking a turkey breast in it for Thanksgiving, we wound up breaking it in by cooking salmon with it on Sunday.

Everything turned out really well and I'm excited to try out Chicken breasts this week.

(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34781288)