Nicely done. Whats your method for browning it? And what are those little berries?
turkphot
So how did it taste?
mikehayz
What’s the recipe for the third pic?
kain459
Moist_When_It_Counts
I don’t know why, but I’ve never even considered SVing chicken breast. This has convinced me.
Ecstatic_Elephant_99
I find chicken breast to be one of the best ways to demonstrate how sous vide can improve food to people unfamiliar.
Most people struggle to keep chicken breast moist while cooking to a proper temp. But CB at ~149 F with a short sear after is so dead simple while incredibly juicy.
The delta between SV vs traditional cooking for chicken breast is much larger than for instance steak, where many traditional cooking methods have end products very near SV quality.
Beginning_Piano_5668
Looks delicious. 60C (140F) wouldn’t be my cup of tea however. I’ve tried it like that before and the texture was still raw to me. I like 147 for mine. Not complaining, just a personal preference.
Pinturicchio1897
60? I do 68 for like 2hrs. Will try!
LuminoussAura
Tbh the first two pictures look bland but that may be my ignorance talking
Acct-404
Can you tell me how you did the zucchini ribbons in pic 2?
jaymaslar
It you haven’t tried sv pork chops, you’re missing out!
Catharpin363
143-144 for two hours, no sear, is my go-to to cube for salads, shred for casseroles etc. Game-changer and my most frequent SV use.
kikazztknmz
The plating is gorgeous, are you a chef, or just a home chef with an artistic side? They look amazing.
13 Comments
Nicely done. Whats your method for browning it? And what are those little berries?
So how did it taste?
What’s the recipe for the third pic?
I don’t know why, but I’ve never even considered SVing chicken breast. This has convinced me.
I find chicken breast to be one of the best ways to demonstrate how sous vide can improve food to people unfamiliar.
Most people struggle to keep chicken breast moist while cooking to a proper temp. But CB at ~149 F with a short sear after is so dead simple while incredibly juicy.
The delta between SV vs traditional cooking for chicken breast is much larger than for instance steak, where many traditional cooking methods have end products very near SV quality.
Looks delicious. 60C (140F) wouldn’t be my cup of tea however. I’ve tried it like that before and the texture was still raw to me. I like 147 for mine. Not complaining, just a personal preference.
60? I do 68 for like 2hrs. Will try!
Tbh the first two pictures look bland but that may be my ignorance talking
Can you tell me how you did the zucchini ribbons in pic 2?
It you haven’t tried sv pork chops, you’re missing out!
143-144 for two hours, no sear, is my go-to to cube for salads, shred for casseroles etc. Game-changer and my most frequent SV use.
The plating is gorgeous, are you a chef, or just a home chef with an artistic side? They look amazing.