jmasur

I was thinking about ending up with sliced portabellos, prepared separately from the chicken, then placed on top and sauced. I'll try to take a picture soon. FWIW, the heating element is a Marshalltown 742G 1000w bucket heater, attached at about a 45-degree angle, and the circulator is a Hydor Koralia 240gph aquarium pump, positioned at the aperture of the bucket heater, pointing down the barrel of the protective sleeve. I sorta wished I'd gone with the 425gph, but it seems to work fine.

Anyone have any experience cooking portabello mushrooms sous vide? Any suggestions for temperature, duration, and liquid? I've seen a reference to a few hours at 105 in a raw food focused blog, but no real details. Thinking of whipping up a chicken and portabello dish for dinner tomorrow night. Thanks in advance, all. A wealth of information here. FYI, my two sous vide rigs are an ICA SideKIC (a good option for <140 degree cooks but underpowered above that), and a homebrew setup that features an Igloo Ice Cube, in which I've used a soldering iron to melt channels for the requisite wires, with a 1000w bucket heater and an aquarium pump suspended on an aluminum bracket that clips into the ridges in the cooler, and a DorkFood DSV controller.