81–90 of 118 posts
I raise the bar higher - how hard and how long do you need to hit the chicken to make it sous vide
Sometimes I wish the anglophone cooking world hadn't forgotten that "sous-vide" actually refers to the vacuum sealing.
The trouble would be imparting and spreading enough energy through the entire mass uniformly enough to have something remain.
It likely wouldn't work in the real world because the result would obliterate bones resulting in something worse than Chicken McNuggets, and not cook it sufficiently long to be safe from bacterial contamination.
If attempting such a feat, it would generate visible light. There's a good chance of generating some long-wave UV at the energies involved (several MJ, which would be a chicken flying at about 2 km/s. It would instantly disintegrate.)
Earlier quoted context omitted.
Sometimes I wish the anglophone cooking world hadn't forgotten that "sous-vide" actually refers to the vacuum sealing.
Thank you, francophone, I will now be that one annoying guy who uses it correctly in English
But in OPs context, I don't even know what it was supposed to mean. Like... just cooked? Are we including a final sear after the circulator?
Edit: and actually, "sous-vide" means "vacuum sealed" (or even more literally "in a vacuum"), so you technically "cook it sous-vide", you don't "sous-vide it", because it's not a verb. But also yes: language is how people use it.
I thought the FDA guideline was once the internal temperature reaches 160 or 165 or something it didn't need to sustain that temperature? it was only the lower temperatures that required some duration to achieve the same log reduction as reaching 160/165?
That gets you your log7 reduction of salmonella, so it is safe to eat, but I don't know if it would be "cooked" (changing to an acceptable texture) if you could instantaneously bring it to 165 F.
I have no idea what that cooking process is like. In a water bath, I run chicken breast at 62C instead of 60C because the texture is better for dicing and putting in kid's lunches or wraps. I might try 60C if I was searing and serving whole. I haven't done dark meat this way, but I suspect it'd need a higher temperature or time to break down connective tissue. And I know that for lower temperatures (58C? - I haven't made that in years), you need to hold short ribs for a couple of days.
So now I will remember it a bit better and for longer
Hackernews is actually like Anki cards for nerd (and in this case useless) Internet stuff
I still need to know how fast I need to ride my bike to not freeze my hands, when biking during the winter without mittens. There has to be some sweet spot where my hands a warm, but not burning.
Earlier quoted context omitted.
"a little bigger": it would weigh 65 kg.
But ideally you could stuff it with a dozen thanksgiving turkeys themselves stuffed with ducks stuffed with regular chickens stuffed with sausages. Be prepared: there will probably be leftovers.
> In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil ("roast without equal")—a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler—although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel.
Spiritual successor of this is how many slap's it take's to cook a chicken. There was a viral video on this a few year's ago rather funny https://www.youtube.com/watch?v=LHFhnnTWMgI
I should have checked the comments first: I currently have the URL for this video on my clipboard, ready to paste into a comment, but you beat me :-)
I assumed the question was how to achieve the proper preconditions for cooking a chicken while avoiding any animal cruelty charges. Clearly, we could simply knock its head off with a bat, since today I learned you can physically cook chickens with bats and professional batters, via a method well suited to humanity's eminent migration to outer space. But I expect with some years of strength training and finesse, a ver…