Quote:
Originally Posted by A8bil
whats your approach for sous vide chicken? I've done lots of read meat sous vide but I don't like the texture compared to grilling or cooking in a cast iron skillet...am interested in what it does to chicken.
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This was at 147 seared in cast iron. I salted them prior, but not nearly long enough. Maybe 15 minutes, then I put some Kinder on. Nothing crazy. I didn't get a great sear on this, but it was plenty good enough. My kids are ****ing weirdos and don't want it seared, but it's far, far better seared.
Psychos on reddit swear you should put it in an ice bath to not overcook it, that sure seems like a lot of work, LOL.
It's way better than grilling or cast iron, because even if you get it perfectly butterflied or flattened, it's still difficult to keep it as tender and juicy as sous vide.
The only exception is if you season it heavily, because there ends up being some water in the bag. If I'm doing chicken tacos, I still do those on the grill or in the oven if I want to use the drippings on some onions. The seasoning seems to get washed off in the bag.
I typically do it when I'm at work, throw it in at lunch and it doesn't take much to get dinner on the table, but it's really the best way to eat chicken breasts. I haven't done too many thighs, because they behave better with heat, but I bet they're plenty good too.