Well I finally got to try some chicken breasts SV style. The texture and juiciness was amazing. The breasts were bonleless skinless so they're very easy to dry out using traditional methods.
Out of the cuts of beef that I SV'ed so far, the chicken has really benefited the most.
Seasoned with OldBay
Vacuum sealed with butter
The chicken was set at 150 degrees for 1 hour and 20 minutes. After I took them out of the water bath, they were quickly seared on my grill, although I didn't think it was necessary, I figured I'd spruce up the texture for the wife.
Here's the dinner plate, the chicken was fork tender. The wife approved!
The old bay with chicken was good, just a little bland. I felt like it was missing something, maybe a pan sauce would have helped....but with the chicken being perfectly cooked, I didn't mind at all.
Now I just need to make more for chicken salad, no more canned chicken lol!
Thanks for looking.
Out of the cuts of beef that I SV'ed so far, the chicken has really benefited the most.
Seasoned with OldBay
Vacuum sealed with butter
The chicken was set at 150 degrees for 1 hour and 20 minutes. After I took them out of the water bath, they were quickly seared on my grill, although I didn't think it was necessary, I figured I'd spruce up the texture for the wife.
Here's the dinner plate, the chicken was fork tender. The wife approved!
The old bay with chicken was good, just a little bland. I felt like it was missing something, maybe a pan sauce would have helped....but with the chicken being perfectly cooked, I didn't mind at all.
Now I just need to make more for chicken salad, no more canned chicken lol!
Thanks for looking.