I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?

I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.

The directions on the package say bake (preferred) or grill. I think it would dry out too much.

You think the cryo packaging will hold up to a "sous vide" ???

On Monday, August 1, 2016 at 10:49:45 AM UTC-5, ImStillMags wrote:
> I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?
>
> I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.
>
> The directions on the package say bake (preferred) or grill. I think it would dry out too much.
>
> You think the cryo packaging will hold up to a "sous vide" ???

Of course, if it's real sous vide cooking, low temp for a LONG time. As long as you don't mind cooking all the associated bacteria from the processing plant that cryovac packed with it! :-(

John Kuthe...

On Monday, August 1, 2016 at 9:16:39 AM UTC-7, John Kuthe wrote:
> On Monday, August 1, 2016 at 10:49:45 AM UTC-5, ImStillMags wrote:
> > I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?
> >
> > I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.
> >
> > The directions on the package say bake (preferred) or grill. I think it would dry out too much.
> >
> > You think the cryo packaging will hold up to a "sous vide" ???
>
> Of course, if it's real sous vide cooking, low temp for a LONG time. As long as you don't mind cooking all the associated bacteria from the processing plant that cryovac packed with it! :-(
>
> John Kuthe...

well, if there is associated bacteria, it will be well done !!!!!

On Monday, August 1, 2016 at 11:43:08 AM UTC-5, ImStillMags wrote:
> On Monday, August 1, 2016 at 9:16:39 AM UTC-7, John Kuthe wrote:
> > On Monday, August 1, 2016 at 10:49:45 AM UTC-5, ImStillMags wrote:
> > > I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?
> > >
> > > I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.
> > >
> > > The directions on the package say bake (preferred) or grill. I think it would dry out too much.
> > >
> > > You think the cryo packaging will hold up to a "sous vide" ???
> >
> > Of course, if it's real sous vide cooking, low temp for a LONG time. As long as you don't mind cooking all the associated bacteria from the processing plant that cryovac packed with it! :-(
> >
> > John Kuthe...
>
> well, if there is associated bacteria, it will be well done !!!!!

Many bacteria produce exotoxins not easily destroyed even by heat!

Go ahead, the vomiting and diarrhea will be your body trying to get rid of them!!

John Kuthe...

I got a nice raw turkey breast roast, seasoned and cryo packed, in the used
meat bin on Saturday. I'm thinking, can I put the whole thing in the crock
pot with water and use it as a poor man's sous vide?
>
>I got one suggestion just to cut it up and make a stew but I'd like to
>slice it for sandwiches, etc.
>
>The directions on the package say bake (preferred) or grill. I think it
>would dry out too much.
>
>You think the cryo packaging will hold up to a "sous vide" ???
>

Dunno about expert but I have been doing this for years)

I had to google 'cryo pack' but it sounds just like I do when I extract air
and seal food in plastic.

So long as you can keep the temp in your crock pot steady I see no problem.

Note that MrD sous vides his stuff in a rice cooker

Ok I would sous vide it well done at 75c/167f between 1 hour (should be
fine)
and 3 hours tops.

--

http://www.helpforheroes.org.uk

On Monday, August 1, 2016 at 9:25:23 AM UTC-7, Ophelia wrote:
> I got a nice raw turkey breast roast, seasoned and cryo packed, in the used
> meat bin on Saturday. I'm thinking, can I put the whole thing in the crock
> pot with water and use it as a poor man's sous vide?
> >
> >I got one suggestion just to cut it up and make a stew but I'd like to
> >slice it for sandwiches, etc.
> >
> >The directions on the package say bake (preferred) or grill. I think it
> >would dry out too much.
> >
> >You think the cryo packaging will hold up to a "sous vide" ???
> >
>
> Dunno about expert but I have been doing this for years)
>
> I had to google 'cryo pack' but it sounds just like I do when I extract air
> and seal food in plastic.
>
> So long as you can keep the temp in your crock pot steady I see no problem.
>
> Note that MrD sous vides his stuff in a rice cooker
>
> Ok I would sous vide it well done at 75c/167f between 1 hour (should be
> fine)
> and 3 hours tops.
>
> --
>
> http://www.helpforheroes.org.uk

Thanks Ophelia. I'll try it. It it's a bust, it's not so bad cause it was such a good price and I will have learned something.

On Monday, August 1, 2016 at 9:25:23 AM UTC-7, Ophelia wrote:

>
>Thanks Ophelia. I'll try it. It it's a bust, it's not so bad cause it
>was such a good price and I will have learned something.

No reason why it would be bust) You might well be nicely surprised. Keep
on eye on the temps though.


Just to enlarge a bit :

Chicken/turkey

Light meat:

Super supple 60c140f 2 hours ..3.30hrs max (That seems to come out almost
raw to me)

Tender and juicy 65c/140f 1 hour 2 hours max

WELL DONE 75c/167f 1 hour 1.30 max (made error earlier .. NOT 3 HOURS I
was looking at dark meat.

I find that cooking less than 'Well Done' leaves the breast too 'bloody'
unless you want to fry it off.

---

Dark meat:

Tender 65c/140f 1 hour 30mins 4.30 mins max

Falling off the bone 75c/165d 1.30 hours 3 hours max

Ok all checked)

I always sous vide dark chicken at 75c 1.30 hours then it is good to fry
off.

Incidentally, I ALWAYS stick to the first timings.


i usually freeze a a lot of stuff once out of the sous vide because I do a
lot at once. I have a big sous vide machine. BTW No need to rewap.

When you take it out you will see it has produced a lot of juices. Allow it
to sit a wee while for the meat to absorb some of the liquid. There will
still be a lot after.

After that you must keep it in the fridge/freezer.

Good luck

If I have messed up or you are not sure, my email is good

--

http://www.helpforheroes.org.uk

On Monday, August 1, 2016 at 5:49:45 AM UTC-10, ImStillMags wrote:
> I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?
>
> I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.
>
> The directions on the package say bake (preferred) or grill. I think it would dry out too much.
>
> You think the cryo packaging will hold up to a "sous vide" ???

I use regular baggies. They work fine.

On Monday, August 1, 2016 at 5:49:45 AM UTC-10, ImStillMags wrote:
>> I got a nice raw turkey breast roast, seasoned and cryo packed, in the
>> used meat bin on Saturday. I'm thinking, can I put the whole thing in
>> the crock pot with water and use it as a poor man's sous vide?
>>
>> I got one suggestion just to cut it up and make a stew but I'd like to
>> slice it for sandwiches, etc.
>>
>> The directions on the package say bake (preferred) or grill. I think it
>> would dry out too much.
>>
>> You think the cryo packaging will hold up to a "sous vide" ???
>
>I use regular baggies. They work fine.
>


Aye, just use a straw to suck all the air out It works fine.
--

http://www.helpforheroes.org.uk

On Monday, August 1, 2016 at 7:59:48 AM UTC-10, Ophelia wrote:
> On Monday, August 1, 2016 at 5:49:45 AM UTC-10, ImStillMags wrote:
> >> I got a nice raw turkey breast roast, seasoned and cryo packed, in the
> >> used meat bin on Saturday. I'm thinking, can I put the whole thing in
> >> the crock pot with water and use it as a poor man's sous vide?
> >>
> >> I got one suggestion just to cut it up and make a stew but I'd like to
> >> slice it for sandwiches, etc.
> >>
> >> The directions on the package say bake (preferred) or grill. I think it
> >> would dry out too much.
> >>
> >> You think the cryo packaging will hold up to a "sous vide" ???
> >
> >I use regular baggies. They work fine.
> >
>
>
> Aye, just use a straw to suck all the air out It works fine.
> --
>
> http://www.helpforheroes.org.uk

I'll just dip the baggie in water. The air gets pushed out - it works great!

On Monday, August 1, 2016 at 7:59:48 AM UTC-10, Ophelia wrote:
>> On Monday, August 1, 2016 at 5:49:45 AM UTC-10, ImStillMags wrote:
>> >> I got a nice raw turkey breast roast, seasoned and cryo packed, in the
>> >> used meat bin on Saturday. I'm thinking, can I put the whole thing
>> >> in
>> >> the crock pot with water and use it as a poor man's sous vide?
>> >>
>> >> I got one suggestion just to cut it up and make a stew but I'd like to
>> >> slice it for sandwiches, etc.
>> >>
>> >> The directions on the package say bake (preferred) or grill. I think
>> >> it
>> >> would dry out too much.
>> >>
>> >> You think the cryo packaging will hold up to a "sous vide" ???
>> >
>> >I use regular baggies. They work fine.
>> >
>>
>>
>> Aye, just use a straw to suck all the air out It works fine.

>> --
>I'll just dip the baggie in water. The air gets pushed out - it works
>great!
>

Yep, does the same job!

--

http://www.helpforheroes.org.uk

On Monday, August 1, 2016 at 8:15:36 AM UTC-10, Ophelia wrote:
> On Monday, August 1, 2016 at 7:59:48 AM UTC-10, Ophelia wrote:
> >> On Monday, August 1, 2016 at 5:49:45 AM UTC-10, ImStillMags wrote:
> >> >> I got a nice raw turkey breast roast, seasoned and cryo packed, in the
> >> >> used meat bin on Saturday. I'm thinking, can I put the whole thing
> >> >> in
> >> >> the crock pot with water and use it as a poor man's sous vide?
> >> >>
> >> >> I got one suggestion just to cut it up and make a stew but I'd like to
> >> >> slice it for sandwiches, etc.
> >> >>
> >> >> The directions on the package say bake (preferred) or grill. I think
> >> >> it
> >> >> would dry out too much.
> >> >>
> >> >> You think the cryo packaging will hold up to a "sous vide" ???
> >> >
> >> >I use regular baggies. They work fine.
> >> >
> >>
> >>
> >> Aye, just use a straw to suck all the air out It works fine.
>
> >> --
> >I'll just dip the baggie in water. The air gets pushed out - it works
> >great!
> >
>
> Yep, does the same job!
>
> --
>
> http://www.helpforheroes.org.uk

I'm making chili in my rice cooker today. I just put the meat and seasonings in the pop and turn it on cook. When it boils it gets turned down to warm.. Then I leave for work. When I come back, I'm hoping it'll be done. My daughter made some tres leches cake which, with the chili, would be kind of Mexicanny. It's my favorite cake although I'll die if I eat it. That's the breaks.

She also made some milk buns. I'm not sure why she's doing all this baking but I think it's good to support her in these endeavors.

https://www.amazon.com/clouddrive/sh...GaAGAtjO7BX5gf

On Monday, August 1, 2016 at 8:49:45 AM UTC-7, ImStillMags wrote:
> I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?
>
> I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.
>
> The directions on the package say bake (preferred) or grill. I think it would dry out too much.
>
> You think the cryo packaging will hold up to a "sous vide" ???

So. I ordered a temperature controller from Amazon. $35 bucks. Plugged the crockpot into it and the turkey breast is now in there. I'll let you know how everything works out.

I googled sous vide in a crockpot and got all kinds of information.

Some of the best advice was on Amazon in the comments section:

"I purchased to use as a budget Sous Vide system to use in conjunction with a crock pot. Unit is a bit confusing with unclear instructions on how to use. After some experimenting time and trial and error it is now working great.
Did need to calibrate the temperature (it was reading about 1.5 degrees high). With the Sous Vide application I was worried about how well it would maintain my desired temperature, here is the setup that I found works best. FYI using a 8 quart Hamilton Beach cheapo crock pot.
-Set crock pot to €œlow€� not high. This prevents the significant overshooting that I experienced while on high. On high, it overshot my desired high temperature by about 4 degrees after it shut off, on low it only overshoots by 1 degree. System now varies by only 2 degrees through its cycles, pretty dang good. I have also took readings with a different thermometer to confirm.
-Set your AH at your desired cooking temperature knowing that it will overshoot by one degree. Set your AL one degree below the AH temperature.
-Change compressor delay to zero (in other words off), you dont want this function altering the cycle in this application.
These are the settings that work best for me, obviously it will vary. Biggest universal takeaway is to keep the crock pot set to low (never saw that suggestion anywhere in my research). It really helped keep my temperature more consistent."

"ImStillMags" wrote in message
...

On Monday, August 1, 2016 at 8:49:45 AM UTC-7, ImStillMags wrote:
> I got a nice raw turkey breast roast, seasoned and cryo packed, in the
> used meat bin on Saturday. I'm thinking, can I put the whole thing in
> the crock pot with water and use it as a poor man's sous vide?
>
> I got one suggestion just to cut it up and make a stew but I'd like to
> slice it for sandwiches, etc.
>
> The directions on the package say bake (preferred) or grill. I think it
> would dry out too much.
>
> You think the cryo packaging will hold up to a "sous vide" ???

So. I ordered a temperature controller from Amazon. $35 bucks. Plugged
the crockpot into it and the turkey breast is now in there. I'll let you
know how everything works out.

I googled sous vide in a crockpot and got all kinds of information.

Some of the best advice was on Amazon in the comments section:

"I purchased to use as a budget Sous Vide system to use in conjunction with
a crock pot. Unit is a bit confusing with unclear instructions on how to
use. After some experimenting time and trial and error it is now working
great.
Did need to calibrate the temperature (it was reading about 1.5 degrees
high). With the Sous Vide application I was worried about how well it would
maintain my desired temperature, here is the setup that I found works best.
FYI using a 8 quart Hamilton Beach cheapo crock pot.
-Set crock pot to €œlow€� not high. This prevents the significant overshooting
that I experienced while on high. On high, it overshot my desired high
temperature by about 4 degrees after it shut off, on low it only overshoots
by 1 degree. System now varies by only 2 degrees through its cycles, pretty
dang good. I have also took readings with a different thermometer to
confirm.
-Set your AH at your desired cooking temperature knowing that it will
overshoot by one degree. Set your AL one degree below the AH temperature.
-Change compressor delay to zero (in other words off), you dont want this
function altering the cycle in this application.
These are the settings that work best for me, obviously it will vary.
Biggest universal takeaway is to keep the crock pot set to low (never saw
that suggestion anywhere in my research). It really helped keep my
temperature more consistent."

---------------------------------------------------

Good luck!! Here is mine:

http://www.ethicalsuperstore.com/pro...FVQaGwodMLMOPw

It is essentially a sous vide machine but it is easy to set the temp and
timings to use as a crock pot.

Do report back

--
http;//www.helpforheroes.org.uk

On Saturday, August 6, 2016 at 12:11:18 AM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
> ...
>
> On Monday, August 1, 2016 at 8:49:45 AM UTC-7, ImStillMags wrote:
> > I got a nice raw turkey breast roast, seasoned and cryo packed, in the
> > used meat bin on Saturday. I'm thinking, can I put the whole thing in
> > the crock pot with water and use it as a poor man's sous vide?
> >
> > I got one suggestion just to cut it up and make a stew but I'd like to
> > slice it for sandwiches, etc.
> >
> > The directions on the package say bake (preferred) or grill. I think it
> > would dry out too much.
> >
> > You think the cryo packaging will hold up to a "sous vide" ???
>
> So. I ordered a temperature controller from Amazon. $35 bucks. Plugged
> the crockpot into it and the turkey breast is now in there. I'll let you
> know how everything works out.
>
> I googled sous vide in a crockpot and got all kinds of information.
>
> Some of the best advice was on Amazon in the comments section:
>
> "I purchased to use as a budget Sous Vide system to use in conjunction with
> a crock pot. Unit is a bit confusing with unclear instructions on how to
> use. After some experimenting time and trial and error it is now working
> great.
> Did need to calibrate the temperature (it was reading about 1.5 degrees
> high). With the Sous Vide application I was worried about how well it would
> maintain my desired temperature, here is the setup that I found works best.
> FYI using a 8 quart Hamilton Beach cheapo crock pot.
> -Set crock pot to €œlow€� not high. This prevents the significant overshooting
> that I experienced while on high. On high, it overshot my desired high
> temperature by about 4 degrees after it shut off, on low it only overshoots
> by 1 degree. System now varies by only 2 degrees through its cycles, pretty
> dang good. I have also took readings with a different thermometer to
> confirm.
> -Set your AH at your desired cooking temperature knowing that it will
> overshoot by one degree. Set your AL one degree below the AH temperature.
> -Change compressor delay to zero (in other words off), you dont want this
> function altering the cycle in this application.
> These are the settings that work best for me, obviously it will vary.
> Biggest universal takeaway is to keep the crock pot set to low (never saw
> that suggestion anywhere in my research). It really helped keep my
> temperature more consistent."
>
> ---------------------------------------------------
>
> Good luck!! Here is mine:
>
> http://www.ethicalsuperstore.com/pro...FVQaGwodMLMOPw
>
> It is essentially a sous vide machine but it is easy to set the temp and
> timings to use as a crock pot.
>
> Do report back
>
> --
> http;//www.helpforheroes.org.uk

Took me a bit of fiddling to figure out what worked best with my particular crock pot. Turns out mine needs to be left on high to hold the temperature in the perscribed range.

I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours after temp was reached.

The breast is still nice and juicy and tender, not dried out at all. Tasty too from the seasonings.

Now that I have a poor man's crock pot sous vide system I guess I'll be joining the fray.

What is everyone's favorite things to sous vide????

"ImStillMags" wrote in message
...

Took me a bit of fiddling to figure out what worked best with my particular
crock pot. Turns out mine needs to be left on high to hold the temperature
in the perscribed range.

I put the breast in a zip lock bag. Set the temp for 140 and let it go for
3 hours after temp was reached.

The breast is still nice and juicy and tender, not dried out at all. Tasty
too from the seasonings.

Now that I have a poor man's crock pot sous vide system I guess I'll be
joining the fray.

What is everyone's favorite things to sous vide????
------------------

Well done I am very pleased you had success) Enjoy)



--
http;//www.helpforheroes.org.uk

On 08/06/2016 09:55 AM, ImStillMags wrote:

(snip)

>
> Took me a bit of fiddling to figure out what worked best with my particular crock pot.
> Turns out mine needs to be left on high to hold the temperature in the perscribed range.
>
> I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours
> after temp was reached.
>

If you're using name-brand Ziplocs, you're probably safe. They're made
of polypropylene, which doesn't emit harmful chemicals at cooking
temperatures. Couldn't find what other brand zipper bags are made of.

Food wrap however, is made from PVC (poly vinyl chloride), which can
emit BPA (a hormone disruptor associated with cancer) when heated or
even phosgene gas, when burned.

On Saturday, August 6, 2016 at 1:09:04 PM UTC-7, Whirled Peas wrote:
> On 08/06/2016 09:55 AM, ImStillMags wrote:
>
> (snip)
>
> >
> > Took me a bit of fiddling to figure out what worked best with my particular crock pot.
> > Turns out mine needs to be left on high to hold the temperature in the perscribed range.
> >
> > I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours
> > after temp was reached.
> >
>
> If you're using name-brand Ziplocs, you're probably safe. They're made
> of polypropylene, which doesn't emit harmful chemicals at cooking
> temperatures. Couldn't find what other brand zipper bags are made of.
>
> Food wrap however, is made from PVC (poly vinyl chloride), which can
> emit BPA (a hormone disruptor associated with cancer) when heated or
> even phosgene gas, when burned.

Yes. Ziplocs. A lot of others have stated that they use them as well.

In article >,
Sqwertz > wrote:

> On Mon, 1 Aug 2016 12:25:40 -0500, heyjoe wrote:
>
> > On Mon, 1 Aug 2016 08:49:41 -0700 (PDT), ImStillMags wrote:
> >
> >> I'm thinking, can I put the whole thing in the crock pot with water and
> >> use it as a poor man's sous vide?
> >
> > Won't a Crock pot be too hot for sous vide?
> >
> > Even on low, my crock pot will boil liquids, making me think it's at
> > least 212°F. Isn't sous vide done at least 20°F less than boiling?
>
> Foiled and in a low oven is the best way to cook this. Because you
> can tell when it's done by sticking a probe through the foil whereas
> in a water bath this is too hot for proper sous vide you will never
> get the final temp right.

Not so. The water bath temperature *is* the desired (final) temperature.
You just leave the food in there long enough to get to it (and there
are charts of time vs. weight; google around).

Isaac