TdeV

Oh, in the case of green beans, one shocks them to keep them green. But what about potatoes?

@scubadoo97, if the cook time is 45 minutes to 1 hour at 182F (I think that's what Baldwin says about green beens) and anova says 40 minutes, I don't see what leaving the beans "en plein d'air" at 72F threatens.

I can understand that putting the sous vide bag in a sink full of ice is important with meat, as one wishes to quickly lower the temperature of meat so that it's not dangerous. But what about potatoes? Or green beans? Why ice?

I've been researching chicken produced by massive farms, and the results aren't pretty. How prevalent are these dangerous chicken practises? I.e. are these practises of "most" large chicken farms, or "occasional" chicken farms? So, my neighhbourhood farmer has free range whole chickens which have large breasts and small legs (breed choice). Presumably if I can commit to buying chickens from him, he might breed some with with small breasts and larger legs. In the meantime, I need something to do with chicken breast (which I normally find dry and tasteless). Should I pound it thin then stuff it? Stuff it without pounding it thin? Suggestions?

@heidih, do you mix cajun seasoning on the fly, or do you purchase it ready made? And what's in yours?

Hi @heidih, I don't remember having dirty rice, so I've no idea what goes in it! I'm picking up two chickens from a farm on Tuesday. Would chicken necks be good to use?

I've just noticed this dish but am wondering about variations. Please advise.

Aah, @Porthos, do you happen to remember what the watershed timeline was?

I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct. Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour). Either of these impressions have value?

The shrimp were purchased frozen and were very tasty. I've never sous vide shrimp before and these were much more rare than I've ever managed to cook shrimp. A very interesting delivery. I shall be doing more of this. On the other hand, the salmon was "fresh" from a grocery fish counter and I'm not sure how long it had been defrosted, so the taste was a tad off. (I'm very sensitive to fish). Tolerable but not great. Lately I've been buying fish from Sitka Salmon Shares which is reliably great fish but comes in 1 lb packets which is awkward (i.e. too large) when one wants to have anything other than a slab of filet. This is silly, really, when I grew up with Bubble & Squeak (last night's fish mixed with last night's veg, potato & egg mixed into a patty and fried). Maybe with an egg on top.

Well, I was worried that the frozen shrimp (with quite a bit of ice) would produce too much liquid, so I actually put them in room temperature water before the sous vide which thawed them in minutes. Then I dried the shrimp. I sautéed some fresh garlic in butter and chipotle olive oil, added some Rosé and reduced, cooled it, then added to bags of shrimp and salmon. Water bath for shrimp at 125F and salmon at 114F, both done for 20 minutes. Meanwhile I boiled some spaghetti (whole wheat, durum and quinoa flours) Chopped avocado, cucumber, parsley, sunflower seeds, lime zest and juice of one lime. (Not sure why the image rotated when I inserted it; can't find any way to rotate it back!)

They are 26-30 per pound.

Serious Eats sous vide shrimp recommends various temperatures/textures for 15 to 30 minutes. If the shrimp are frozen, how much extra time should I cook them?

@Anna N, what is 'refined' about taking the crusts off?

Almost all recipes I read about breadcrumbs state to cut off the crusts. Why is that? (My bread is usually homemade and I don't want to waste the crusts).