Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: RAD on July 17, 2018, 06:27:18 PM
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OK, this isn't just hype. This is some of the best skinless, boneless, breast I've ever had, Seriously. I don't much like chicken breast because it is way to dry for my liking. I couldn't stop eating my breast.
(https://s20.postimg.cc/4l7mwddt9/image.jpg) (https://postimg.cc/image/bbo45t0yx/)
Pat dry and added some seasons.
(https://s20.postimg.cc/osl2oo3kt/image.jpg) (https://postimg.cc/image/eva1vlvyx/)
In for swim at 148
(https://s20.postimg.cc/lyhxb7tot/image.jpg) (https://postimg.cc/image/5nhtewh6x/)
Done, it will be two days before we eat.
(https://s20.postimg.cc/lyhxb76jh/image.jpg) (https://postimg.cc/image/vj1jy2vvd/)
Searing
(https://s20.postimg.cc/dg8h6vfgd/image.jpg) (https://postimg.cc/image/llqj513p5/)
Plated
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Looks delicious Ray! This is the only way I will eat chicken breasts. Everything else I have tried has dried them out.
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Awesome!!!
Sous vide is the only way I'll cook chicken breasts and pork chops. There's no guessing whether they're under cooked or over cooked. SV cooks them through and keeps them juicy.
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Looks good to me.
Chicken is one thing I have not sous vide.
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Awesome. Question. Did you go directly from the fridge to the searing pan or did you warm them up somehow first?
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Awesome. Question. Did you go directly from the fridge to the searing pan or did you warm them up somehow first?
45sec in MW and then to pan
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I haven’t done chicken in the sv yet either... looks like I need too!