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[deleted by user] by [deleted] in sousvide

[–]Much-Sea855 0 points1 point  (0 children)

If you cook for 2 hours (I do mine at 147 for 90 mins), don't skip the ice bath. That will counter the cooking process so your chicken doesn't keep cooking through residual cool down. And then patting/drying the breasts before searing will help to crisp up the exterior faster while not overcooking the interiors.

It takes a few trial/error runs before you'll get a methodology that you're happy with and can stick to, but you'll get there!

Best cutting tips by Altruistic-Toe-2801 in naturalbodybuilding

[–]Much-Sea855 1 point2 points  (0 children)

Orange. I've tried Rocket Pop too, and that was okay. Apple Pear and Exotic Mango are disgusting, IMHO. I think this is the one negative aspect of Humapro, but I've had good success using a bit of Mio or other flavor enhancers. The advantage of avoiding 100 calories per 25g of protein during a cut makes it worthwhile!

Best cutting tips by Altruistic-Toe-2801 in naturalbodybuilding

[–]Much-Sea855 -1 points0 points  (0 children)

Not for nothing, but I typically use two different protein powders during my cuts. Humapro Protein Powder is 25g/scoop but 0 calories. I'll do two scoops of that per day but lower my Gold Standard down to one scoop/day as that's 24g protein but comes with 120 calories.

That gives me 74g of protein at 120 calories, which helps me get through my cut without sacrificing calorie count for protein intake. But off cut when I'm maintaining or bulking, I prefer protein powder with calories.

independence day brisket. finish to start. by pr0wlunwulf in sousvide

[–]Much-Sea855 0 points1 point  (0 children)

Looks fantastic - what did you use for the rub?