All Activity

Nope🍎🥰💕💜

16….evening

15 morning Dave ..

Gday Lots of questions. Will attempt to answer as many as I can. Firstly you wouldn’t bother with sous vide unless you can get a good results for your efforts. What you’re basically doing is swapping time for temperature. Chilling the bags is basically getting the temps down to stop the cooking process. The longer cooking time softens the various proteins. To long and you can overdo it a loss the texture to the point of slime. Notice I’m holding the chicken at 65c instead of the finishing the temp of chicken that is usually 74c. The secound cook is needed only to bring it to temperature to eat as it already pasteurised. If you are cooking from frozen it’s best to add 1/2 hour to an hour to the time in the sous vide. I suggest you goggle it as it’s a huge subject with lots of rabbit holes to go down. ( don’t even mention poached eggs). The poaching methods great as it requires no extra tools. My Nan used it for those chickens that had finished there egg laying days. They were pretty tough. The dressed bird was again submerged in water. Simmered for 1/2 hour that lid on the pot and left off the heat for a couple of hours. Could be browned in the oven and served as a baked chicken. Only way to make an old tough bird eatable.

16

The observation that the first week felt scary because the symptoms weren’t tied to nicotine withdrawal is a useful warning; a brain looking for a cause will often pick the wrong one. Mapping week two’s wave pattern and week four’s mini-saga makes the timeline feel less mysterious, and it fits the “this too shall pass” advice without overselling it. At day 40, the impatience note matters: progress can feel slow even when it’s real. Keeping guard up sounds less dramatic than it is—routines and support probably deserve credit here.

Now day 40! Welcome to the train. The worst is behind you. I remember that I became impatient around that time as wanted it to be over. But it needs time. Keep your guard up and protect your quit.

15

NOPE.

NOPE

The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking.

The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking.

Gday Another way to deal with chicken breast is to poach it. Into a big enough pot to allow 25 to 50 mm water over the top of the breasts. Salt & pepper/ stock powder aromatics of your choice. Bring to a simmer for ten minutes cover with a lid , take off the heat and leave for 30 mins. Perfectly cooked and moist as. Don’t waste the stock cook your rice in it like the Chinese do.

Gday Would I warm anything going into the press. Recon I would. But ask me what I did that day.. I do prefer the brown meat the thighs and drumstick we have a friend who’s husband works at a chicken works and gives us fresh chicken breast. I sous vide for 3 hours at 65c then chill the sealed bags in cold water then freeze. When defrosted it’s soft and moist and easy to use in most cooking. Lots better than most chicken breast which you could brine to get moist but this works without the extra salt.

The point about the first week being scary because you didn't connect the symptoms to nicotine withdrawal really stands out. It makes sense that a brain hunting for a reason would settle on anything but the obvious one. Your week-by-week breakdown is useful too, especially the wave pattern in week two and the mini-saga at week four, since that matches what others here describe but rarely map out so plainly. Also good to hear the cliché advice actually holds up when you were skeptical going in. The point about the first week being scary because you didn't connect the symptoms to nicotine withdrawal really stands out. It makes sense that a brain hunting for a reason would settle on anything but the obvious one. Your week-by-week breakdown is useful too, especially the wave pattern in week two and the mini-saga at week four, since that matches what others here describe but rarely map out so plainly. Also good to hear the cliché advice actually holds up when you were skeptical going in.

Welcome @Ditokous. Glad you found us! Indeed, nicotine withdrawal is the pits, especially for those of us who were heavy users. We’ve been there… the cravings, the jitters, the brainfog, the sorrow, and the anger that we let ourselves get so hooked in the first place. Bah. But the worst is behind you now, and you’re building a great foundation for a lifetime of freedom. Good work. Keep the quit!

N O P E

The leftover Chinese in a tortilla is a clever move, though I'd worry about it going soggy on the press. Did you warm the filling separately first? The black bean cheat bottle doesn't bother me either; sometimes the shortcut is what gets dinner on the table. Sorry about the shoulder, patting yourself on the back is a risky sport. I'm curious whether the sous vide chicken stayed moist once it hit the hot pan with the veg.

N.O.P.E. 🙏

NOPE!

16

G’day NOPE .....Not One Puff Ever. Mudflats happen it’s a tide thing

Four weeks is a real milestone, Andy. I appreciate how the thread keeps it simple — the recognition matters more than the number. The point about the first month being the hardest lines up with what I've read about habit change: early momentum is fragile, so marking it helps. Austin has plenty of outdoor distractions when a craving hits, which probably doesn't hurt either. Keep stacking the weeks.

Congratulations!!🥳

15