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AnomalyEE's Profile

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Sous vide water question

My Sous Vide Demi recommends emptying the water after every use. I'm curious as to why this is. I'm assuming it's a sanitary concern as stagnant water is rarely a good thing. At the same time, the food is sealed and the water is tap water which has been treated to some degree.

This is purely a curiosity type question.

Jan 23, 2012
AnomalyEE in Cookware

Sous Vide in the Home

Oh, it's a Supreme Demi if that matters. Sorry.

May 04, 2011
AnomalyEE in Home Cooking

Sous Vide in the Home

Can anyone give me some advice on Sous Vide in the home. I bought it a few months ago and have probably prepared 10-12 dishes in it. Certain aspects I enjoy greatly about it. The ability to do other things while it cooks, producing meat that is very tender, and most of the fish dishes I've had came out very well.

The biggest issue I have currently is the lack of flavor. Perhaps I should say flavor added to the meat.

For example I wanted to try steak burritos with a cheaper piece of meat. I knew the Sous Vide would make the meat very tender. I took the steak (bottom round I believe) and covered it in a homemade taco dry seasoning. Normally I add a couple teaspoons to ground beef when I cook the ground beef, this time I applied directly on top of the steak. Both sides. Placed it in the oven for 24 hours.

Upon removing I removed the liquid from the bag, patted dry, and seared the steaks. The steaks themselves were cooked very well. Very tender... but they had no taste. Not only was the steak lacking the beef flavor (poor cut of meat, I expected that), it also had absolutely no "mexican" seasoning taste on it.

What went wrong here? Are the spices being poured away upon the removal of the liquid in the bag? I've also performed something similar with salmon except with a jerk seasoning and had similar results. More flavor than the beef, but certainly not a strong flavor. Luckily the salmon was good for just being the taste of salmon.

Perhaps a marinade would be better? Better ways to get the meat to accept a dry seasoning? My next attempt will be performed on flank steak if that helps any.

May 04, 2011
AnomalyEE in Home Cooking

Baking Chicken

It was for the sole reason of simpleness. I tend to stay pretty busy and I'm far from a well-versed cook.

Jul 22, 2008
AnomalyEE in Home Cooking

Baking Chicken

Wow, quite a few responses. I've been reading them at work, but I can't reply there. Thanks for all the information, I'll give a few of these methods a try. Maybe even steer away from the easy to cook skinless chicken breasts as well.

Jul 22, 2008
AnomalyEE in Home Cooking

Baking Chicken

I find myself eating a decent amount of chicken breasts. I decided to try and find a few decent recipes for baking it. Something I can put together quickly, come back 30-60 minutes later and have a delicious meat.

So after reading a few recipes, I found that everyone has a different way of baking it. Sometimes in a pan with foil over it, sometimes open to the oven. Each time a different heat, in turn, changing the length of time.

So I was curious about the fundamental process of baking chicken.

What is the ideal way? Does this way vary depending on the other ingredients?

My goal is cook some skinless chicken breasts, and keep them very moist. So which is the best way to cook these?

Any ideas? Recommendations?

Jul 16, 2008
AnomalyEE in Home Cooking