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Sold on sous vide chicken w/ pics
Posted on 1/5/17 at 6:50 pm
Posted on 1/5/17 at 6:50 pm
Did a couple of huge boneless skinless chicken breasts today. I marinated them in a chipotle marinade and then cooked at 148 for 3 hours. I will admit the flavor of the marinade was not all I wanted but the texture and moisture of the chicken was on point. I will try a couple different flavors but im convinced this is the technique for BSCB.
These things were huge!
This is in the marinade.
After a quick sear...
Can you see the juice?
Next time i want to do thinner ones and then batter and fry them for a chicken sandwich.
These things were huge!
This is in the marinade.
After a quick sear...
Can you see the juice?
Next time i want to do thinner ones and then batter and fry them for a chicken sandwich.
11
Posted on 1/5/17 at 7:02 pm to Jibbajabba
Chicken might be my favorite thing to SV.
You hear that Ryno? Chicken is really good SOUS VIDE.
You hear that Ryno? Chicken is really good SOUS VIDE.
Posted on 1/5/17 at 7:07 pm to Jibbajabba
Pork SV looks amazing
Posted on 1/5/17 at 7:08 pm to Janky
What's that? SOUS VIDE? Did you say you liked chicken cooked SOUS VIDE? I agree, chicken breast is awesome cooked SOUS VIDE, though I prefer the darker cuts cooked non-SOUS VIDE.
Posted on 1/5/17 at 7:09 pm to Jibbajabba
I think I'm going to SOUS VIDE some chicken breasts tomorrow.
I bet SOUS VIDE chicken breasts are incredible.
SOUS VIDE
I bet SOUS VIDE chicken breasts are incredible.
SOUS VIDE
Posted on 1/5/17 at 7:13 pm to Jibbajabba
Did the temp rise any after you seared them?
Posted on 1/5/17 at 7:19 pm to Jibbajabba
3 hours? Needed at least another 6 months
Posted on 1/5/17 at 7:23 pm to Thib-a-doe Tiger
My SOUS VIDE came in today. Thinking chicken breasts as my first cook.
Posted on 1/5/17 at 7:23 pm to Jibbajabba
I did some recently and they turned out great. That being said, there's just something about firing up the grill that I love.
Posted on 1/5/17 at 7:28 pm to Thib-a-doe Tiger
quote:I just put Christmas dinner on, baw.
3 hours? Needed at least another 6 months
Posted on 1/5/17 at 7:28 pm to Jibbajabba
Biggest mistakes people make when grilling chicken is that they cook it at a temp that is too high, cook it too long/short, or they put a sugary sauce when they start cooking.
Delicious chicken on the grill is not difficult if you don't do any of those things. The first and last are easy, the second can be easily rectified with a good thermometer.
I have never been able to cure my BIL from cooking chicken that is burnt on the outside and raw in the middle...
Delicious chicken on the grill is not difficult if you don't do any of those things. The first and last are easy, the second can be easily rectified with a good thermometer.
I have never been able to cure my BIL from cooking chicken that is burnt on the outside and raw in the middle...
Posted on 1/5/17 at 7:28 pm to PapaPogey
Gonna do some thick poke chops tomorrow
Posted on 1/5/17 at 7:30 pm to Cosmo
Mine last night was fantastic and uncle jackd's looked good tonight.
Posted on 1/5/17 at 7:30 pm to Janky
Howd you season the sumbitch?
Posted on 1/5/17 at 7:31 pm to Cosmo
quote:I picked up some 1.5" mules for 2.99/lb today at Albertsons. Have them cut em for you
Gonna do some thick poke chops tomorrow
Posted on 1/5/17 at 7:32 pm to Uncle JackD
quote:
I just put Christmas dinner on, baw.
Posted on 1/5/17 at 7:35 pm to Cosmo
Salt, pepper and good shite from big cock ranch. Their seasonings are pretty good.
Posted on 1/5/17 at 7:43 pm to CHEDBALLZ
quote:
Did the temp rise any after you seared them?
Truth be told i didnt check.
Posted on 1/5/17 at 8:07 pm to Jibbajabba
All of the back and forth on here over the last couple of days convinced me to buy one of these things and try it out.
Posted on 1/5/17 at 8:17 pm to ZoneLiftGMC
Yea I'm bout to pull the trigger on one myself. All this good looking food and I wanna have some of it.
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