Think it will turn out fine if I SV this or is it too…. Marinade-y? It’s going in pasta.
Think it will turn out fine if I SV this or is it too…. Marinade-y? It’s going in pasta.
by Imwhatswrongwithyou
10 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
yll33
its fine. just make sure you use a sousvide specific bag, i wouldn’t trust store packaging unless it specifically states so (which it never does)
corkedone
You will 100% have coagulated protein in the bag and on the chicken after sous vide.
Sometimes I just wipe it off and slice, as I love poaching chicken and don’t mind the slime. Otherwise, you can sear it quickly and it will be delicious.
turkeytimenow
I always find them to be extremely salty when SV, even with a hard sear.
Ol_JanxSpirit
Thought it was breaded. That would have been weird.
MenuOver8991
I get marinated stuff from the store all the time and it turns out fine when cooked using sous vide
uid_0
I would rinse the marinade off before you seal it up for sous vide otherwise it will probably be super salty.
starNOstarr
I sous vide pre-marinated chicken like this all the time, and I have no problems other than minor coagulated bits like someone else mentioned. Just put in a proper bag and give it a try.
sdwindansea
Serious question, what is the advantage using sous vide for these instead of simply grilling or sautéing in a pan? I buy these and other marinated chicken products from TJ and never once considered using the sous vide since they are so thin/small.
CurLyy
The instructions on the package ask you to cook the meat for 8 minutes, it probably takes 2 mins to set up your SV.
I love sous vide but this ain’t it. Just cook the chicken dice it up and throw it in your pasta bro
10 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
its fine. just make sure you use a sousvide specific bag, i wouldn’t trust store packaging unless it specifically states so (which it never does)
You will 100% have coagulated protein in the bag and on the chicken after sous vide.
Sometimes I just wipe it off and slice, as I love poaching chicken and don’t mind the slime. Otherwise, you can sear it quickly and it will be delicious.
I always find them to be extremely salty when SV, even with a hard sear.
Thought it was breaded. That would have been weird.
I get marinated stuff from the store all the time and it turns out fine when cooked using sous vide
I would rinse the marinade off before you seal it up for sous vide otherwise it will probably be super salty.
I sous vide pre-marinated chicken like this all the time, and I have no problems other than minor coagulated bits like someone else mentioned. Just put in a proper bag and give it a try.
Serious question, what is the advantage using sous vide for these instead of simply grilling or sautéing in a pan? I buy these and other marinated chicken products from TJ and never once considered using the sous vide since they are so thin/small.
The instructions on the package ask you to cook the meat for 8 minutes, it probably takes 2 mins to set up your SV.
I love sous vide but this ain’t it. Just cook the chicken dice it up and throw it in your pasta bro