Has anyone tried this method.
Im doing a chicken breast with instant rice as an experiment.
My plan is to eat the chicken unseared.
137f 3 hours from frozen
by Pretty-Resolution677
Has anyone tried this method.
Im doing a chicken breast with instant rice as an experiment.
My plan is to eat the chicken unseared.
137f 3 hours from frozen
by Pretty-Resolution677
20 Comments
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Is that minute rice?
Edit: nvm, I forgot to read the description lol.
Tell us how it works out, that’s a good idea
I don’t think I could eat meat without it being seared.
This is beyond science
I fear this won’t work that great, but I really want it to. Please let us know.
Remindme
My concern there won’t be enough liquid to properly cook the rice even if it is instant. Whatever happens please let us know!
Is the instant rice cooked already? It needs liquid
If this doesn’t work, try soaking the rice prior to bagging it. You need about 2x the rice weight in liquid, so 50g of rice would need about 100g of liquid to fully cook. Not sure how much liquid will come off the chicken. But even rice cooker chicken uses the full amount of water.
How is this going to work without water to cook the rice?
I predict very crunchy gross rice coating the chicken. I think it will be inedible unless you manage to find a way to hydrate and cook the rice properly afterward.
Remindme! 2 days
Remindme! 2 days
137 for chicken?
Remindme! 2 days
For better flavor I would do regular rice in a rice cooker with broth. Then freeze the cooked rice into slabs and put in your lunch container.
You’re onto something here
137? Have you done that before? Low temp chicken can have an odd texture. I prefer more like 150.
That looks like shit
From the directions on Minute Rice, it needs an equal volume of hot water to hydrate. Just as a wild guess, a small chicken breast probably gives off 1oz of moisture as it cooks, so 1/2c rice plus 6Tbsp water should be close.
My concern isn’t the amount of rice, necessarily, but the fact that at that temperature, the chicken won’t give off enough liquid. At 150 or 155, maybe, but 137? I don’t like anything about that plan. And, most importantly, have you tried 137 chicken before? Not sure that texture is a winner for many people. As with everyone else, I’m definitely curious. Keep us updated!