Gravy's Cooking Thread
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You mad your cherry tomato and herb oil is a pointless application for sous vide? Cmon, let's continue this back and forth!
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It is colder than a polar bear's ass here today, and I have a beef and Guinness stew cooking, along with some rosemary bread. My house smells like the house of a god. Probably not an Asian god, more likely some type of Irish deity, but yum.
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Oh, I'm definitely a dick. I'll argue shit to death, which I imagine is why Vitality ironically put me on ignore.
But perhaps I'm making another wrong assumption. I thought sous vide require the use of those vacuum bags. Otherwise, what's the point in this case?
Lanx
<Prior Amod>
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whole chickens would be the way to get cheap calories. i have no idea how the hell you can do 3k calorie on $5The type of chicken would be mostly dark meats. Not sure how else to answer that question. I haven't cooked with whole chickens before, but I want to.
I'm going to start eating a surplus in calories soon and looking into ways to keep costs down. Also, I want to be able to cook large amounts of food at once and store it for later. The current way I cook chicken is to season it however and bake it for 20 minutes. Would like some variety, y'know? I had heard you can do a 3k calorie bulk on about $5 a day if you're careful on what meats you buy.
Thanks for the replies.
nets say 1oz white meat is 35 calories and 1oz dark meat is 50 calories baked/roasted.
that's
560 calories for 1lb of white meat
800 calories for 1lb of dark meat
just buying chicken thats been precut alone will tell you it's not possible. if you buy chicken breast at $1.99/lb (which is usually sale price, usual price would be 2.99) how.
whole chicken is going to be your best price/lb ratio and it'll save you lots, try roasting/butterfly/beer can,
if you want to be sure, use an oven probe
Amazon.com: Polder Digital In-Oven Thermometer/Timer, Graphite color: Meat Thermometer: Kitchen Dining
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Sous-vide literally means under vacuum, translated from the French. But the style of cooking is about the temp control, not the vacuum. You can sous-vide eggs directly in the shell. No bag, no vacuum, still sous-vide. Also you can sous-vide just fine in standard ziptop bags with most of the air squeezed out, doesn't need to be all of it. The important part is the temperature control. In theory one could sous-vide in air, but the density and high specific temp of water make controlling the temperature much easier. Really the plastic is there to keep the water from getting on the food and, possibly, to prevent bacterial contagion (in theory bacteria can grow comfortably at a lot of sous-vide temps, but after I believe 30min at 130 F all common bacteria die, which is how pasteurized in the shell eggs are made).
Good example of sous-vide without the bag: Poaching fish. Can poach them at their finished temperature in your poaching liquid of choice (grand bouillon being the classic) and never worry about overcooking them.
Khane
Got something right about marriage
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That's absurdly expensive. I can get chicken breast for $1.99/lb at a local butcher and they even clean it and package it up for freezing for me. Whole chickens I can get at $.99/lb
As for eating 3k calories for $5 a meal. Learn to love rice and beans man.
Vitality
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Prices by the pound listed by the best butcher (D D Meats) in the Greater Seattle area. Must be taxes or something.
I agree though bulk buying will likely put the guy at $5 for 3k, takes some extra work though and likely have to scratch premium cuts off the list.
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Wait a minute, did you just proclaim deep frying, poaching, boiling, and baking as the domain of sous vide? That's so broad as to be essentially pointless.
If I cook an egg in a pot of water, using the burner, at 155, it's poaching. If I cook an egg in a pot of water, using an immersion circulator, at 155, it's sous vide? I think the bags still have to play an important differentiation.
Chukzombi
Millie's Staff Member
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chicken seems to be ridiculously cheap here in jersey. if you're paying 4.60 a pound for chicken breast then it must be some fancy ass chicken who lived its life with a chicken butler and drove chicken porsches and banged chicken models while snorting chicken cocaine off their tittays.
Soygen
The Dirty Dozen For the Price of One
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Ok, we'll call it immersion cooking from now on to keep your autism to a minimum. This is some stupid semantics going on here.
Khane
Got something right about marriage
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Vitality
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If he actually has autism I'll take him off my ignore list and request my neg to be removed. I'm sympathetic. That stuff seems hard to control for some.
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I have a chicken guy here - he raises his own, keeps them healthy without the hormones and blah blah blah. It's just really good chicken, and whether I'm buying whole chickens, breasts, or thighs, the price is always below 2$/lb. I've gotten thighs as cheap as 96 cents a pound in recent years. I tend to buy about 40 pounds at a time, though.