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Sous-vide Chicken breast

longview

longview

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I decided to try some chicken breast in my home made Sous-vide,
(Crock pot, and temperature probe.)
I used my best marinade, with garlic, ginger, oyster sauce, ect, and vacuumed bagged one breast.
Cooked at 65C, 150F for 2.5 hours.
It came out tender, and juicy, and totally bland!
I usually cook with chicken thighs, so the meat has some natural flavors.
On the plus side, the dog really appreciates my failed experiments.:2dance:
 
longview said:
I decided to try some chicken breast in my home made Sous-vide,
(Crock pot, and temperature probe.)
I used my best marinade, with garlic, ginger, oyster sauce, ect, and vacuumed bagged one breast.
Cooked at 65C, 150F for 2.5 hours.
It came out tender, and juicy, and totally bland!
I usually cook with chicken thighs, so the meat has some natural flavors.
On the plus side, the dog really appreciates my failed experiments.:2dance:
Click to expand...

A good source might help. Try a 3rd each heavy onion purée, heavy cream and congnac. Stir them into hot butter one after the other taking some time with the onion. Add salt and pepper. Simmer briefly or flambé it after pouring it over the tender, juicy, bland chicken. It is wonderful.
 
joG said:
A good source might help. Try a 3rd each heavy onion purée, heavy cream and congnac. Stir them into hot butter one after the other taking some time with the onion. Add salt and pepper. Simmer briefly or flambé it after pouring it over the tender, juicy, bland chicken. It is wonderful.
Click to expand...
It sounds like it would be good over cardboard!, but I am not sure if the onions and congnac would be good for the dog.
 
longview said:
It sounds like it would be good over cardboard!, but I am not sure if the onions and congnac would be good for the dog.
Click to expand...

The dog will get a better idea of how lousy it is to be a human.
 
Sous-vide is akin to boiling/steaming, which does produce bland food. You may need to salt it more to get taste.
 
PoS said:
Sous-vide is akin to boiling/steaming, which does produce bland food. You may need to salt it more to get taste.
Click to expand...
The Sous-vide is slow heating with a plastic barrier, I had marinaded the chicken breast.
I am thinking I just don't care much for chicken breast.
FYI Sous-vide Ribeye steaks are fantastic.
 
I would have put the chicken on a hot frying pan after it was done. The caramelization I expect would have added alot of flavor while keeping it very tender
 
longview said:
I decided to try some chicken breast in my home made Sous-vide,
(Crock pot, and temperature probe.)
I used my best marinade, with garlic, ginger, oyster sauce, ect, and vacuumed bagged one breast.
Cooked at 65C, 150F for 2.5 hours.
It came out tender, and juicy, and totally bland!
I usually cook with chicken thighs, so the meat has some natural flavors.
On the plus side, the dog really appreciates my failed experiments.:2dance:
Click to expand...


It SOUNDS pretty tasty. Odd it turned out bland, guess too much flavor cooked out.


Red wine or balsamic vinegrette seems to bring out good flavor in most meats.
 
Goshin said:
It SOUNDS pretty tasty. Odd it turned out bland, guess too much flavor cooked out.


Red wine or balsamic vinegrette seems to bring out good flavor in most meats.
Click to expand...
Yea, the marinade is very good on Chicken thighs, but I grill those.
Perhaps I need to treat the breast like steak and sear them after the Sous-vide process.
I have several more large breast to try, and the dog still seems hungry.
My Brother had a suggestion, to slice the breast thin, and then cook them, to allow more of the marinade to get in.
 
PoS said:
Sous-vide is akin to boiling/steaming, which does produce bland food. You may need to salt it more to get taste.
Click to expand...

One usually does it at a far lower temperature and it doesn't have anywhere near the same effect on flavor as boiling.
 
longview said:
The Sous-vide is slow heating with a plastic barrier, I had marinaded the chicken breast.
I am thinking I just don't care much for chicken breast.
FYI Sous-vide Ribeye steaks are fantastic.
Click to expand...

Yeech, I would never do that to a steak- those things should be either pan-fried or grilled.
 
PoS said:
Yeech, I would never do that to a steak- those things should be either pan-fried or grilled.
Click to expand...
What the Sous-vide did for the ribeye, was to make a very consistent medium rare steak.
After it came out of the Sous-vide, I added some Montreal steak seasoning, and seared it
on my searing grill for 60 seconds on each side.
 
My oven is Fahrenheit so I can't do this recipe.
 
I made one more attempt!
I sliced the raw breast about 1/4 inch thick, rubbed them with some Montreal steak seasoning,
and added some aged balsamic to the vacuum bag.
I placed the bag in the Sous-vide for about 3 hours.
The result was very moist and flavorful.
I used one of the slices on toasted walnut bread, with mayo, honey mustard, and tomato slices.
Oh yea, and the dog approved of his piece also:2dance:
 
longview said:
The Sous-vide is slow heating with a plastic barrier, I had marinaded the chicken breast.
I am thinking I just don't care much for chicken breast.
FYI Sous-vide Ribeye steaks are fantastic.
Click to expand...

Yes but everyone I have ever seen do the Sous Vide with steaks also pan sears them after the sous vide cooking. perhaps he could throw the chicken on the bbq for a few minutes after as well.
 
My wife is far too polite to say if she does not care for something I make, and tolerates my cooking experiments.
Success comes with quiet acknowledgment.
Last week I used my home made sous-vide machine (old Crock pot and temperature controller),
to make some salmon, this week I have been informed that I am getting a real sous-vide machine for Fathers day!
I am thinking she liked the salmon!
 
longview said:
My wife is far too polite to say if she does not care for something I make, and tolerates my cooking experiments.
Success comes with quiet acknowledgment.
Last week I used my home made sous-vide machine (old Crock pot and temperature controller),
to make some salmon, this week I have been informed that I am getting a real sous-vide machine for Fathers day!
I am thinking she liked the salmon!
Click to expand...

Was the temperature controller from Langer?
 
Lord Tammerlain said:
Was the temperature controller from Langer?
Click to expand...
No it was just some generic with a relay that opens and closes with the set point.
the one I have only does degrees C, so I have been converting recipes.
My new one will be a Gourmia Immersion Pod:)
 
longview said:
My wife is far too polite to say if she does not care for something I make, and tolerates my cooking experiments.
Success comes with quiet acknowledgment.
Last week I used my home made sous-vide machine (old Crock pot and temperature controller),
to make some salmon, this week I have been informed that I am getting a real sous-vide machine for Fathers day!
I am thinking she liked the salmon!
Click to expand...

When it comes to chicken, don't marinade, dry rub and inject your sauce. The rub will seal the cut of meat and the juice will flavor everything inside.
 
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