Roasting Chicken Breasts in Solar Oven: No Muss. No Fuss? How To?

[sometimewoodworker]

The single piece of equipment that requires significant outlay for a quality item is a vacuum sealer and even there you can find ways around that.

 

For someone starting who doesn’t know that they are going to continue you can use ziplock bags, you can get a ฿1,000 machine that will do heat sealing.

 

For myself I knew I wanted a better machine and got an inexpensive (that is a relative term) chamber vacuum sealing machine. I am just about to vacuum seal about 50 portions of a rather nice pork and mushroom omelet, they will be as good in 3 months as they are today with zero freezer burn 

[GammaGlobulin]

3 minutes ago, sometimewoodworker said:

Thank you for the compliment.

 

I would discourage the use of used commercial kitchen equipment at the first. There are numerous reasons for this. 
1) it will be priced at a discount from new but will be orders of magnitude more expensive than new no name Chinese equipment 

2) it will have been heavily used so of questionable reliability 

3) it will be expensive to maintain (even a few parts will be more than a new no name Chinese unit

 

Sous vide does not use an oven it uses a circulator

and a tank

 

the benefit of getting something like this is it’s cheap enough to test to see if it’s going to be of use and you can progress to more units if required, you will not waste money on one of these as once you start using it you will easily find that you have a use for a second unit.

Well yes it is using sous vide

Not very much. It is the temperature it’s cooked to and the time at that temperature.

 

With sous vide you can modify the temperature in 1 degree increments and since the temperature is maintained at exactly the number you set you can easily add half an hour of more without making any difference to the final result.

That is due to the variations in temperature with your method of cooking.

 

At least for me, this method of cooking, one that I had never heard about until now, makes a lot of sense.

I would seem that cooking this way is healthier, since no oils are exposed to very high temperatures (although perhaps this is not true).

 

I do not care so much about having the chicken brown or crispy. I just want to eat the chicken with rice.  Or, after cooking, I could also probably brown it in a high temp oven.

 

I will definitely reconsider any need to roast chicken, in the future, on a regular basis, and will research this further. This might very well be better than any other cooking strategies/methods I have tried, so far.  

 

I am not sure why I had never considered or heard of low-temperature, long-time (LTLT) cooking.

 

I guess my only reservations might result from my fear of bacteria often found on poultry products.

I am not immune compromised, however, I just worry that something might go wrong, and that not all bacteria will have been killed by the time the cooking process is concluded.

I think it might be difficult for me to put these fears to rest, in fact.

 

 

 

 

[GammaGlobulin]

6 minutes ago, sometimewoodworker said:

you can get a ฿1,000 machine that will do heat sealing.

 

I am familiar with these machines which are often used in factories, etc.

 

[sometimewoodworker]

21 minutes ago, GammaGlobulin said:

At least for me, this method of cooking, one that I had never heard about until now, makes a lot of sense.

I would seem that cooking this way is healthier, since no oils are exposed to very high temperatures (although perhaps this is not true).

During the actual cooking process the temperature for chicken never goes above the target temperature 

SOFT AND JUICY sous vide chicken breast: 140°F/60°C

TENDER CHICKEN THAT'S VERY JUICY sous vide chicken breast:149°F/65°C

WELL DONE sous vide chicken breast: 167°F/75°C

if you want crispy skin you sear in a frying pan for about 1 minute

21 minutes ago, GammaGlobulin said:

Or, after cooking, I could also probably brown it in a high temp oven.

DO NOT DO THAT you will over cook it, use a frying pan.

 

21 minutes ago, GammaGlobulin said:

I am not sure why I had never considered or heard of low-temperature, long-time (LTLT) cooking.

It isn’t LTLT. It is cooking to the correct temperature

 

21 minutes ago, GammaGlobulin said:

I guess my only reservations might result from my fear of bacteria often found on poultry products.

 
the pasteurisation temperatures and times are well researched 

 

 

Edited July 15 by sometimewoodworker

[GammaGlobulin]

5 minutes ago, sometimewoodworker said:

During the actual cooking process the temperature for chicken never goes above the target temperature 

SOFT AND JUICY sous vide chicken breast:

140°F/60°C TENDER CHICKEN THAT'S VERY JUICY sous vide chicken breast:

149°F/65°C WELL DONE sous vide chicken breast: 167°F/75°C

if you want crispy skin you sear in a frying pan for about 1 minute

DO NOT DO THAT you will over cook it, use a frying pan.

 

It isn’t LTLT. It is cooking to the correct temperature

 

 
the pasteurisation temperatures and times are well researched 

 

 

 

Thank you, once more.

And, I think it will require a bit more research before I feel comfortable cooking chicken at lower temps than I would customarily use, when checked with a meat thermometer in an oven, for example.

 

 

[sometimewoodworker]

27 minutes ago, GammaGlobulin said:

 

Thank you, once more.

And, I think it will require a bit more research before I feel comfortable cooking chicken at lower temps than I would customarily use, when checked with a meat thermometer in an oven, for example.

 

 

Here is probably the most complete guide from Dr. Douglas Baldwin

https://douglasbaldwin.com/sous-vide.html

[GammaGlobulin]

23 minutes ago, sometimewoodworker said:

Here is probably the most complete guide from Dr. Douglas Baldwin

https://douglasbaldwin.com/sous-vide.html

 

Here is a rather good and early article from quite some time ago:

 

https://www.researchgate.net/publication/267687810_Sous_Vide_Cooking_A_Review

 

There are many advantages to this method of cooking which I did not know about.

For example, prevention of re-contamination, just to name one.

 

Here is the exact opposite of ultra-processing of foods, it seems.

 

 

[GammaGlobulin]

35 minutes ago, sometimewoodworker said:

Here is probably the most complete guide from Dr. Douglas Baldwin

https://douglasbaldwin.com/sous-vide.html

 

Yes.

Very comprehensive.

All aspects are covered.

For example, a comparison between braising and Sous Vide and the resulting tenderness of meat, and much longer cooking times, etc.

Very nice.

 

[Ralf001]

5 hours ago, GammaGlobulin said:

 

Some countries are less wholesome than others.

 

 

Which ones ?

[Ralf001]

4 hours ago, GammaGlobulin said:

 

This has happened to me several times:  I get all my 54 chicken breasts marinating in a large plastic container, actually just a bucket, after having defrosted the chicken for a few hours....and then....

 

I get the chicken placed on the aluminum-foil-covered trays (2 trays)....and then...

The oven's heating elements will not get even warm to the touch.  The elements are getting no electrical power. So then, what to do? You gotta call Electrolux, and then they send someone to take your oven, and do not return it for several weeks.

 

 

1. you defrost 54 chicken breasts.

2. you marinate 54 chicjen breasts.

3. you cook 54 chicken breasts.

4. ?

 

 

For step 4 do you eat 54 chicken breasts, or re-freeze 54 chicken breasts ?

[GammaGlobulin]

9 hours ago, Ralf001 said:

 

1. you defrost 54 chicken breasts.

2. you marinate 54 chicjen breasts.

3. you cook 54 chicken breasts.

4. ?

 

 

For step 4 do you eat 54 chicken breasts, or re-freeze 54 chicken breasts ?

 

What do YOU think?

 

You think I feed them to the dog?

 

 

[Ralf001]

23 minutes ago, GammaGlobulin said:

 

What do YOU think?

 

You think I feed them to the dog?

 

 

 

how are you re-heating the frozen cooked chicken ?

[GammaGlobulin]

32 minutes ago, Ralf001 said:

 

how are you re-heating the frozen cooked chicken ?

 

Microwave, of course.

I have already stated that I do not use a stove.

I do not like to cook indoors.

I could set up a stove outside my kitchen...but...

Too many mosquitoes in the evenings, and too hot in the afternoons.

So....I prefer not to set up a gas stove......yet.

 

 

[Ralf001]

17 minutes ago, GammaGlobulin said:

 

Microwave, of course.

I have already stated that I do not use a stove.

I do not like to cook indoors.

I could set up a stove outside my kitchen...but...

Too many mosquitoes in the evenings, and too hot in the afternoons.

So....I prefer not to set up a gas stove......yet.

 

 

 

Microwave, figured as much.

 

1, purchase fresh succulent chicken breast.

2, freeze.

3, de-frost.

4, marinate.

5, cook.

6. freeze.

7, de-frost.

8, microwave.

 

Yeah somethng aint right with you thats for sure !

 

 

 

Edited July 16 by Ralf001

[GammaGlobulin]

54 minutes ago, Ralf001 said:

 

Microwave, figured as much.

 

1, purchase fresh succulent chicken breast.

2, freeze.

3, de-frost.

4, marinate.

5, cook.

6. freeze.

7, de-frost.

8, microwave.

 

Yeah somethng aint right with you thats for sure !

 

 

 

 

Yes.

Steps 1 through 8...

SOP for me.

 

 

[StraightTalk]

23 hours ago, GammaGlobulin said:

Go Solar!

https://www.buildwithrise.com/stories/solar-barbecue-grills

https://www.amazon.com/KECOP-Portable-Stainless-Foldable-Delicious/dp/B08B3GBSDW

[Ralf001]

1 hour ago, GammaGlobulin said:

 

Yes.

Steps 1 through 8...

SOP for me.