ckreef Posted December 21, 2015 Report Posted December 21, 2015 This is a post on the Guru forum but I thought those of you who do SV would really appreciate the nature of this post. The OP is a long time member of the Guru and a really great kamado chef. Check it out - you'll like it. Note: would have cut and pasted the original text direct but that doesn't work right when I'm on my smartphone. http://www.kamadoguru.com/index.php?/topic/25389-Sous-Vide-Fried-Chicken-WOW Charles - Prometheus 16.5", Cassiopeia 19" TT
bryan Posted December 21, 2015 Report Posted December 21, 2015 Will for sure try this one. Thanks. Joe
tony b Posted December 22, 2015 Report Posted December 22, 2015 Oh, Hey-Yall, Yeah!! Overnight brine in buttermilk and Frank's hot sauce, into the SV bath, then seasoned flour dredge and fry. MONEY!
kjs Posted December 22, 2015 Report Posted December 22, 2015 Thanks for posting this. I agree with MacKenzie it really looks tempting.
PRippley Posted December 22, 2015 Report Posted December 22, 2015 Ooh, that does look good! Thanks for posting Charles!
Firemonkey Posted December 23, 2015 Report Posted December 23, 2015 Well, I dismissed my need for an immersion circulator after the discussion of SV steak. Now, this has the pendulum swinging the other way
bryan Posted December 23, 2015 Report Posted December 23, 2015 sv makes tough meat tender. But it looks lik crap. To look good and be "grill" tasty it must be seared. Other than tough to tender it is best used by resturanrts to serve many a the same time. You will not get that old time taste without the old time cook. At least I can not.
MacKenzie Posted December 23, 2015 Report Posted December 23, 2015 SVed fish is wonderful. I'm not a big fish lover but I did SV halibut and it was beautiful as were the scallops. Tony mentioned shrimp but I have never done them.
ckreef Posted December 23, 2015 Author Report Posted December 23, 2015 Somebody also mentioned SV wings - you all are going to make me want a SV. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted December 23, 2015 Report Posted December 23, 2015 I have done sv wings and did a finish on the grill. I liked them. :)
Firemonkey Posted December 23, 2015 Report Posted December 23, 2015 Somebody also mentioned SV wings - you all are going to make me want a SV That's another one I can't get my head around. To me, wings have to be crispy, and it takes time on the grill to render all that skin.
tony b Posted December 23, 2015 Report Posted December 23, 2015 Chicken is the one thing that I haven't done yet. But, this has it high on my list to try soon! Like MacKenzie mentioned, I LOVE shrimp done SV. Planning on doing a batch for Christmas Eve dinner tomorrow night. One bag for peel & eat (just sprinkled with Old Bay and/or Plowboys Fin & Feather), and another bag for scampi (lots of butter, powdered roasted garlic, splash of white wine, and parsley in the SV bag, to go over pasta alfredo, with a side of sauteed spinach and a bottle of bubbly).
MacKenzie Posted December 23, 2015 Report Posted December 23, 2015 Tony, your dinner sounds wonderful, what time should I arrive?
tony b Posted December 23, 2015 Report Posted December 23, 2015 Front door will be open anytime after 3pm for cocktails and final dinner preps! Could use a helping hand, MacKenzie!
PRippley Posted December 24, 2015 Report Posted December 24, 2015 Merry Christmas Tony, cocktails and watching you and MacK at work sounds like the perfect Christmas to me!
dstr8 Posted December 24, 2015 Report Posted December 24, 2015 Wow...great idea and now on my list of "must do's" for 2016! Thanks for posting!
tony b Posted December 25, 2015 Report Posted December 25, 2015 Here's the money shots of the SV shrimp cocktail! Merry Christmas, Everyone!
