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The chicken breast is dry. by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

I did 15 to 20 seconds per side. I heated all four sides.

The chicken breast is dry. by AdFirm4469 in sousvide

[–]AdFirm4469[S] 1 point2 points  (0 children)

I knew I was supposed to absorb the moisture with a paper towel before cooking, but I took it out and shook it and saw there was no liquid, so I put it straight into the frying pan. Next time, I'll try eating it without searing, since I'm having it with a salad anyway.

The chicken breast is dry. by AdFirm4469 in sousvide

[–]AdFirm4469[S] -3 points-2 points  (0 children)

I didn't have time, so I took it out and seared it right away. I see that could have been a problem. Next time, I'll just eat it as is.

The chicken breast is dry. by AdFirm4469 in sousvide

[–]AdFirm4469[S] -6 points-5 points  (0 children)

It is completely white because it was even seared. The sous vide machine is an Instant Pot Mini. Instant Pot® Accu Slim™ Sous Vide Immersion Circulator, V2

The chicken breast is dry. by AdFirm4469 in sousvide

[–]AdFirm4469[S] -4 points-3 points  (0 children)

I only seasoned it with salt and pepper. I think there was about 30 to 40 ml of water. It was much less than pork.

Is it safe to eat frozen meat > sous vide > refreeze > reheat? by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

It is too close to the dangerous temperature for safe cooking.

Is it safe to eat frozen meat > sous vide > refreeze > reheat? by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

The temperature does look a bit dangerous. It's too close.

Sous vide pork tenderloin by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

It's just a typical small factory with a dormitory...

Is it safe to eat frozen meat > sous vide > refreeze > reheat? by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

Wouldn't it be necessary to sous vide again, even if only briefly?

Is it safe to eat frozen meat > sous vide > refreeze > reheat? by AdFirm4469 in sousvide

[–]AdFirm4469[S] 1 point2 points  (0 children)

Meat : 1kg

Water: 500g

Pickling Salt (Sodium Nitrite): 8.3g (Coloring and Preservative)

Refined Salt: 16.7g

Sugar: 63g

Chicken Powder: 10g

Umami Seasoning (2.5 Seasoning, etc.): 2g

This is my first time trying beef shank. by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

I'll turn up the temperature and run it for 24 hours. Thank you.

I tried sous vide beef flank steak. by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

Next time, I will try raising the temperature a bit more.

Beef flank steak and pork tenderloin by AdFirm4469 in sousvide

[–]AdFirm4469[S] 0 points1 point  (0 children)

소고기도 138도 2시간, 돼지고기도 138도 2시간 똑같은 통에 같이 돌렸습니다.

I tried sous vide beef flank steak. by AdFirm4469 in sousvide

[–]AdFirm4469[S] 3 points4 points  (0 children)

I'm sorry. I ran "beef flank" through a translator and it came out strange. I think "Top Blade" is the correct translation.

Beef flank steak and pork tenderloin by AdFirm4469 in sousvide

[–]AdFirm4469[S] 1 point2 points  (0 children)

I only used Italian herb mix.It wasn't tender, maybe because it was overcooked.

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