As promised.
July 19th, 2014
"Sous Vide Chicken Breast "
This was an experiment on cooking temps, time and flavor profile.
Chicken breasts were trimmed and sliced down to chunks.
The fat was added back to the bag, this helps transfer heat better and in my opinion helps with moisture retention, mingles the flavors and aids in flavor penetration, think of
Confit, well sort of.
Breasts were cooked for 3 hours at 165°
I was very conservative with the spices as to not overpower the chicken. I really wanted to try a rosemary profile, but my rosemary plant isn't doing well, oh well, maybe next time.
All the chicken came out great everyone liked the texture and flavor, the Sage chicken won out for flavor, personally I thought that all the chicken was a bit spongy and I am sure this has to do with the temp and time. I am so programmed to cook chicken to 165° that I did not venture outside my comfort zone.
These chicken breasts should have either been cooked at 165° for 30 minutes - 60 minutes max, or at a lower temp for two hours such as 145° or even lower.
But that is why I have been experimenting and will need to do a lot more.
I was extremely satisfied with this cook and can't wait to try more flavor profiles and mess with lowrr temps and cooking times.
Plain
Honey Mustard
- Honey
- Mustard
- Butter
- Salt
Basil, Sundried Tomatoes
- Fresh Basil
- Fresh Chives
- Sundried Tomatoes in olive oil
- Butter
- Salt
Sage, Oregano, Sundried Tomatoes
- Fresh Sage
- Fresh Oregano
- Sundried Tomatoes in olive oil
- Butter
- Salt
- Four samples ready for the heated bath, I did not use my Immersion circulator on this batch, i used my homemade controller and roasting pan...so easy!
After the bath, all chicken is browned on a hot cast iron skillet with olive oil then labeled and plated for testing.
- Sage, Oregano, Sundried Tomatoes