sous vide chicken breast -
we simply placed the chicken breast into a 10% brine (100 grams salt to 1 liter water) for 20 mins. then washed and patted dry. seasoned with salt and pepper. vacuumed them up with a little butter and set the sous vide supreme for 60 degrees celsius. dropped our chicken in, after 1 hour we seared the breast in a hot skillet with foaming butter for 30 seconds on top side. the result was a very tender, moist, full of chicken flavor, and perfectly seasoned piece of white meat.
(sorry for mia piece of chicken breast that was taken before i was able to take the shot~)
No comments:
Post a Comment