You don’t have to be a professional chef to cook a juicy succulent chicken breast.
Surprisingly most of the people are unaware that they can cook restaurant quality food at home using sous vide precision cooking.
Using sous vide technique we are able to cook delicious and juicy chicken breast at home.
Let’s walk through the step by step process of cooking chicken breast using sous vide technique.
Let’s Cook Sous Vide Chicken Breast
Ingredients
Equipment
Steps For Cooking Chicken Breast Using Sous Vide
STEP 1 Season The Chicken Breast
Cooking with sous vide is the most effective method for maintaining a consistent temperature throughout the process. Turn on the sous vide after placing it in the container that is filled with water. After that, raise the temperature to 150 degrees. Put the container somewhere safe to rest while you wait for it to reach the correct temperature. At this time, the chicken breast should be seasoned with paprika, granulated garlic, salt, pepper, and rosemary. Place the ingredients around the circumference of the bowl, then mix them together.
STEP 2 Vacuum Seal & Put In Sous Vide Water Bath
After you have combined the ingredients, place them in a Food saver bag (You can also use zip lock bag). It is necessary for the bag to be entirely submerged in the water. When you are closing the bag, make sure that no air gets inside. After that, place it in water and allow it to sous vide for one to four hours, but not for more than four hours total.
STEP 3 Take Out & Sear In Pan
Take the bag out of the water and then cut it using a pair of scissors. Then, on a stovetop set to medium heat, melt one teaspoon of ghee in the pan using a tablespoon. Sear the chicken for a few minutes or until it reaches the desired level of browning and crispiness.
STEP 4 Remove Bones And Slice
When the chicken has finished frying, browned on all sides, and grilled, go to the next step. Remove it from the heat and let it stand undisturbed for ten minutes. After some time has passed and the juices have had a chance to settle, pull the meat off the bones. After that, you should cut it up and enjoy it.
Frequently Asked Questions (FAQ)
Why is my sous vide chicken rubbery?
It indicates that the chicken breast was cooked for an excessive amount of time. As a consequence of this, the protein fibers have lost their elasticity, which has resulted in them having the consistency of rubber.
Can you overcook chicken in sous vide?
Because cooking with sous vide involves moving the water around, the food won’t become overcooked even if you leave it in for an excessively long period of time. When compared to other methods of preparation, like grilling, sous vide cooking takes place at temperatures that are lower.
Can you sous vide chicken in marinade?
Because acid-based marinades were traditionally used to make the meat softer, many people believe that using them when cooking with sous vide machine is unnecessary. This is due to the fact that technology has advanced to the point where this is no longer an issue. However, marinades are utilized for a variety of purposes beyond simply ensuring that the meat is tender. They are also an excellent method for imparting flavor to meat either before or while it is being cooked. When cooking with sous vide, if you use a marinade that contains alcohol or acid, be sure to remove the meat from the marinade, clean it thoroughly, and place it in a new vacuum bag before beginning the cooking process. Because there is no evaporation during sous vide cooking, the alcohol will not be “cooked off,” and it is possible that the meat will take on a very robust flavor as a result.
What happens if water gets in sous vide?
The very last thing you want is for the sous vide bag to become contaminated with water. This means that the food is no longer vacuum-sealed, which defeats the purpose of cooking in a pressure cooker in the first place. The element of your sous vide cooker that cooks the food can also be harmed by water and grease.
The result will, of course, be determined not just by how much water you put in the bag but also by what you’re cooking, the temperature, the length of time you cook it, and a number of other factors. Fish and meat are more susceptible to having their flavour ruined by water than rice or vegetables. Time is also an essential factor. There will be no noticeable change to the outcome, even if you leave anything out for ten minutes. On the other hand, if you forget something out for the night, you should probably just start again rather than attempting to fix your meal.
Additionally, it is essential to be aware that there will always be some liquid in the bag since when food is cooked, each component releases fluids into the mixture. In any event, there is no need to be concerned about anything. It is possible that the food will lose its flavor or alter texture when this occurs, but it will not become unsafe to eat.
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Conclusion
With sous vide technique we are able to cook chicken breast using sous vide precisely and can have restaurant quality food on our table. We can cook to our desired doneness by setting time and temperature in sous vide machine.
Hope you enjoyed the article.
