msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
It’s supposed to be 80 degrees today but I feel like making soup. We’ll see what the day brings.
Today we're doing bone in, skin on chicken breasts in the Sous Vide for the first time. I've salted and bagged them with fresh thyme and lemon slices.
I've read that there's no better chicken breasts and I read this whole thing if you're interested.
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
SC brought home some beautiful asparagus and I'll also be baking some loaded spuds.
Well, we had our first sous vide disappointment with chicken breasts. They didn't impress us and to be honest, I won't do them again, but now we know. I'll have lots of white meat chicken for casseroles and salad so there's that, as I cooked four big ones.
We prefer the full flavor of thighs, but I don't think they would benefit from sous vide.
Well, we had our first sous vide disappointment with chicken breasts. They didn't impress us and to be honest, I won't do them again, but now we know. I'll have lots of white meat chicken for casseroles and salad so there's that, as I cooked four big ones.
We prefer the full flavor of thighs, but I don't think they would benefit from sous vide.
Kayelle, Sorry you were disappointed. I do chicken breast Sous Vide all the
time, but I use boneless skin less chicken breast. Stevan and I both love
them. I tried using the bone in skin on when I started with Sous Vide 5 years
ago we were not impressed either. I urge you to try the boneless skinless ones
you will be shocked at the difference. I hate to see you miss out on something
so good because of a bad first experience.
Josie