Thread: Food and Drink New cooking methods ... sous vide
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Old 03-26-2015, 08:04 AM   #258
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Originally Posted by Baby Lee View Post
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Next up, chicken breast. It is really, really easy to over-cook—or under-cook—breast meat, and either way is, well, not ideal. Why not have ideal chicken, right? I sealed the breasts in a ziplock, and cooked them for an hour at 140 degrees F. If you're cooking chicken or turkey in the oven, they tell you 165, but if you're slowly cooking sous vide style 140 for an hour is plenty.

When it first came out of the bag it looked really weird. I gave it a quick sear though, and the results were absolutely delicious.

This is possibly the most tender, juicy chicken breast I'd ever had. It was just perfectly cooked all the way through. You could easily cut it with the side of your fork and the flavor was fantastic.
I do chicken breast in sous vide semi-regularly. It's so easy to get wonderfully juicy breast meat. Leave the skin on and do a little cooking after to crisp up the skin.... very tasty. (Though, I do prefer the breast meat around 145. At 140 and below, while safe, I find it's got an offputting texture.

Pork, though... medium rare pork is delicious!
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