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You know

Oh that box

FSA do a nice black crank.

Yeah and I even had a strip of that undercooked chicken.

So there was noticeable difference. (Sry for shit pics)
Like I said I had two chicken breasts in one zipper bag, submerged in water. Both were seasoned a bit with salt, pepper, chilli and curry powder. I let them sit in the water bath for about 1h30m, then I took one out of the bag and let it rest on some kitchen towel towel. The other I left in the bag and chilled it in a cold water bath. The image below shows the chilled breast on the left. You can see the moisture loss in the bag, it's almost non-existent.

Here I carved the chilled breast. It wasn't quite as cooked as I had expected it to be. It was tender, quite juicy and not at all very stringy. However the intense pink colour (which can't really be seen on this photo) and the still kinda slippery texture revealed that it was undercooked.

I still had to eat. I had prepared a salad with which I was going to eat the chicken, so I heated up a cast iron pan for about 10 minutes, added some oil and seared the non-chilled chicken breast to coat it with a bit of a crust. It was skinless breast so it wasn't that special a crust, but still worth putting on there.

Just look at that. Perfectly cooked all the way through (once again, the photo fails to demonstrate this). Nice and slightly crisp exterior with an extremely moist and tender interior. Not stringy at all, but still enough texture to make it feel like eating chicken. It was very good and definitely worth the wait. I guess because I didn't chill this breast it still had some time to keep cooking after I had pulled it out of the water bath. I don't think the hot pan sear did much in terms of done-ness.

Thanks for the tip, but I'm not in the UK and actually waiting for the EU version of the Anova Precision Cooker WiFi to come out somewhere next month.

Youre right about having to be wary. One of my chicken breasts was slightly undercooked. Will post pics later.

Afraid I already had them hanging in the pot when I posted that, but we know what a traditionally prepared chicken breast is like anyway.

I'm hoping there is more difference than you are hoping. Chicken breast really isn't that dry. Preparing it conventionally makes it dry. In order to cook the breast all the way through to the centre, we cook it on a high temperature until the centre has reached the temperature for it to be done. Meanwhile the outer parts of the breast has reached temperatures way above that, resulting in overcooked, dry meat. By cooking sous-vide at a low temperature I'm hoping to cook the centre and outside of the breast as evenly as possible without the outside having to reach very high temperatures. It's just an idea and I think it probably requires much more precise temperature control, but I couldn't resist trying.

The water got quite hot even on lowest heat, so I turned it off before walking to the shop to buy some chickpeas as I was craving hummus. Just got back and turned it back on again. Chicken looks done on the outside and at first glance it doesn't look like it's lost a lot of moisture, but that may change when I take the bag out and open. For now I think I'll leave it in for another half hour just to be sure.

Hmm. Communication may not be my strongest suit, as I don't intend on presenting myself as one. Just giving my opinion on processing garlic.

OT: Gonna try some very imprecise sous-vide chicken breasts in a zipper bag in a pot of warm water on the stove. Big pot, smallest burner on lowest heat and no thermometer. Gonna leave it for about an hour and then either chill in cold water bath or give it a crust in a hot cast iron skillet. I have two breasts so maybe I'll try both. Curious to see the results.

You rebel

but have never got on with the knife paste technique. And the fact your chopping board will stink the kitchen out for a week.

The knife paste technique is great. Especially if you own one of those big ass Chinese chopping knives.

Plastic chopping boards are the way to go as they are easily cleaned of smell and flavour. But for some reason I prefer wood, so I use a separate one for onion and garlic family stuff. And anything with similar sticky characteristics for that matter.

Thanks.

cant resist. do they make pumps for deflating these days?

Thanks, I'll have a look. What kind of riding did your friend do?

I plan on doing some not too technical XC riding and maybe set it up for off-road touring in the future.

Personal experience did. I just hate how the garlic comes out, the juices spray everywhere, shitloads of garlic is left in them, you don't have any influence on how your garlic is cut and cleaning them is horrible. This is all personal preference ofc, but I don't recommend others to go through the horror if there are much better ways.

For larger batches of garlic I usually prefer large wooden mortar and pestle over the food processor, but this is also dependent on the purpose for the garlic.

Not to use garlic presses. Either chop by hand, or chop and then form a paste with the side of your knife's blade, or use a microplane grater, depending on how (strong) you want your garlic.

I'd recommend anyone the Mizuno Wave Kazan trail runners. Very light, extremely comfortable, good stability and grip. Breathe very well and dry fast when taken off, but are still surprisingly comfortable when wet. I've done about a week of walking, kayaking, running and just hanging out in them in warm weather. They got wet all the time and every day I was surprised at how gentle they were on my feet.

Stooge frames any good? I might be interested in a Stooge Titanium B+/29.

So Lezyne is a bad thing?

Gonna make a chicken salad. With lentils.

https://www.youtube.com/watch?v=k0PYZL8lMrA