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Sous vide question. How to prep frozen chicken for cook and time differences?
Posted on 6/3/16 at 8:06 am
Posted on 6/3/16 at 8:06 am
Have frozen breasts. Figured it would be best way to start my new anova.
Think about adding S&P and some rosemary to the bag with the frozen breast(s)
Input appreciated.
Think about adding S&P and some rosemary to the bag with the frozen breast(s)
Input appreciated.
Posted on 6/3/16 at 8:14 am to Rouge
i did some chicken thighs last night that were frozen. i thawed them out in the bag first. anova set to 80 for about 20-30 minutes. once thawed, i added a marinade (homemade, a little rice wine vinegar, salt pepper and garlic, and some seasoning from red stick spice co here in br). Then set to 150 for 2 hrs. sliced it and mixed in with an orzo pasta salad.
your idea sounds great; don't forget to finish it in a skillet to brown if serving by itself.
your idea sounds great; don't forget to finish it in a skillet to brown if serving by itself.
Posted on 6/3/16 at 8:24 am to Rouge
I think serious eats recommends adding an hour to the cook time for frozen items.
quote:
Q: Can I cook a sous-vide chicken breast straight from the freezer?
Yes! Chicken breasts can be seasoned and sealed in bags, then frozen as-is. To cook, pull them out of the freezer and drop them straight into the water bath, making sure to add an extra hour to the cooking time in order to allow the chicken to fully thaw and heat through to the center.
This post was edited on 6/3/16 at 8:30 am
Posted on 6/3/16 at 8:52 am to therick711
what i have to do is add frozen chicken and seasoning to bag, seal, and then cook
i will look up the suggested cook time
i will look up the suggested cook time
Posted on 6/3/16 at 8:55 am to Rouge
quote:
Have frozen breasts
Yuck.
quote:
Input appreciated.
Get some thighs and put them on a grill.
Posted on 6/3/16 at 9:09 am to Rouge
Put a pad of butter in with them, I would recommend some type of herb butter but regular is better than none.
Just leave them in longer if frozen
Just leave them in longer if frozen
Posted on 6/3/16 at 9:31 am to Artie Rome
quote:i'm flooding out over here in north Harris County, so no grilling this weekend
Get some thighs and put them on a grill.
Posted on 6/3/16 at 1:02 pm to Rouge
I've heard a half hour in the bath to thaw, but I suppose it depends on the thickness and how cold the freezer runs. If it's a piece of meat you can usually palpate it to check to see when it's thawed.
Chicken breasts turn out very good for a sandwich or in a salad btw.
Chicken breasts turn out very good for a sandwich or in a salad btw.
Posted on 6/3/16 at 2:34 pm to Degas
How much extra work is involved in this method of cooking when you need to pan fry things after they cook? Thought about getting one but I'm not sure how much better or easier it would make things.
Posted on 6/3/16 at 2:41 pm to GoldenSombrero
One of the best applications is bone in beef short ribs. I get laughed at here because they take 72 hours in the bath, but my prep and cook time is virtually nothing. My point is that sous vide seems to take a lot more time, but depending what you're making the time spent on the dish might actually be less and can produce fantastic results. You can also buy everything when it's on sale and make a bunch at the same time. If my sous vide unit broke tonight, I'd purchase another one tomorrow. I couldn't live without it or my food saver unit. They've paid for themselves over and over.
Posted on 6/3/16 at 2:46 pm to Degas
When doing something that takes 72 hours....how does the meat not ruin or stay in the "danger zone" for so long it spoils/ grows bacteria?? I know this is sometimes a debated point when smoking meat at really low temps
Posted on 6/3/16 at 2:49 pm to Degas
ps. After brining overnight, as we speak I'm cooking pork belly sous vide for 12 hours at 180 degrees. I've used a variant on Thomas Keller's recipe from his book Under Pressure and in the past the results are fantastic. One taste and no one in their right mind would scoff at cooking sous vide.
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