I've got to say that it came out tasting pretty nicely for some chicken breasts.
Marinade is:
Usukuchi Shoyu: 58.0g
Mirin: 36.0g
Sake: 36.0g
Sugar: 29.0g
White Miso: 22.0g
Msg: 9.0g
Ginger: 15.0g
Garlic: 9.0g
Liquid Smoke: 2.0g
Dashi Powder: 1.0g
Maltodextrin: 3.0g
Garlic Powder: 3.0g
White Pepper: 1.0g
Sesame Oil: 2.0g
Left it in the fridge overnight and froze, from there directly to sous vide at 65°c
by whipexx
2 Comments
That’s for 1kg of chicken, you should scale it with the weight of the chicken to hit the same salt %
is that like 2 hrs at 65C direct from frozen?