Lana's Grilled Chicken.... take two

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sallybr

Well-known member
well, I went fancy. Went the sous vide route.

which is quite convenient, I can set up the cooking at lunch time, leave it the whole afternoon and come back to finish it on the grill

but, the best laid plans.........

Phil stayed behind in the lab to supervise an experiment with two undergrads - things got messed up, I had dinner prep under way at full blast - to make a long story short, several of the chicken thighs got incinerated beyond recognition on the grill... (sigh, sigh, sigh)

I am not giving up, will try it one more time..... in a week or so.

I want it to be melt in your mouth tender, with crispy skin. Haven't arrived there yet....

 
Lana, check out the Sansaire for sous vide. My buddy Scott was the director of

director of Applied Research at Modernist Cuisine ...and left recently to devote more time to his company Sansaire, which makes a sous vide tool. Several of my friends have it and love it. I've never tried it so I can't recommend it on personal experience, but this would be the one I'd buy.

The article attached evaluates three different sous vide machines. Note: it was written in 2013. I believe the prices have dropped a bit.

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

 
the drawback of most sous-vide....

.... thingies is the space they take. I don't have any extra space in my kitchen to leave the sous-vide sitting on. THat's why the ANova suits me so well - it goes in my shelf laying horizontally, with the cord wrapped around it. WHen I need to use it, it adapts to one of my large stockpots and that's it.

I've had it for two years, love it - plus it is cheaper than the regular machines

 
I love this recipe, it has worked great for me and I follow it as written. Love the flavors

crispy skin, and moist and oh, so flavorful chicken. I gave the recipe to my housekeeper who has a family of 4 teens. They went crazy over it.

 
I don't know much about them, but the ones in the article look like stick blenders to me. You can

use any vessel for the circulation, no?

 
I would not say any.... but almost any...

the vessel needs to be able to accommodate the whole length of the gadget and leave enough room for the water around it to include a large bag for instance. I like to cook 8 chicken thighs at a time when I do sous-vide, so only my largest stockpot does that in a nice way.

Some pans have a rounded "lip" around and that can interfere with tightening the circulator -

for real big pieces of meat, like ribs or a brisket, I use a very large plastic bin, food-grade plastic. But I normally prefer to cook stuff that can be prepared in the stockpot. Much more convenient.

 
Thanks, Traca. I have been looking at the Anova...

because, as Sally says, the space requirement is so much less, but I hadn't heard of the Sansaire. I'll take a look.

But as a robotics teacher, I have to say I lust after the artificial intelligence aspect of the Mellow. smileys/smile.gif

 
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