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 Post subject: My newest chicken breast method...
PostPosted: Tue Aug 02, 2011 9:43 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
This came out very well
  • Boneless, skin on chicken breast, carefully trimmed
  • Rub with canola and salt.
  • Bag it
  • SV @ 64 C for 35 min. Or so.
  • Trim breast. Keller says to a "rectangle" or the like, but I'm not that crazy. I do trim the edges a little so that basically the all the skin will be touching the pan, so I trim off the little 'curving away' bits.
  • Heat pan at med/med-hi with some canola
  • Place chicken skin side down for 4 min. Adjust heat to hit this target.
  • The last optional bit, but really 'kicked it up a notch' -- place for 3 min in a container with some apple smoke (I generated with The Smoking Gun)

This gives a very tasty, versatile chicken breast with an extremely crispy skin that you can hear crack. The smoking step adds a very nice flavour, and doesn't seem to adversely affect the skin crispiness; I was concerned that being in a closed container might knock off the crispiness, but it didn't seem to appreciably affect it (maybe a tiny bit)

This was an instant hit in our house. Had it with ceasar, very good. The dressing is nice under the chicken too.


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 Post subject: Re: My newest chicken breast method...
PostPosted: Tue Aug 02, 2011 8:00 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I didn't know you got a smoking gun. I've done something similar...it is good.

Amy


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 Post subject: Re: My newest chicken breast method...
PostPosted: Wed Aug 03, 2011 11:58 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
Tis very recent :) I will be making more with it!


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 Post subject: Re: My newest chicken breast method...
PostPosted: Wed Aug 03, 2011 4:55 pm 
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Joined: Tue Feb 10, 2009 9:18 am
Posts: 733
Location: Michigan
I have yet to try SV, it is on my bucket list of things to do. I saved this recipe and I also have the burger one. These will be my first two. Now just need the time to do it!

Laurie

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 Post subject: Re: My newest chicken breast method...
PostPosted: Thu Aug 04, 2011 10:48 am 
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Joined: Sat Mar 19, 2011 10:09 am
Posts: 347
Location: Newton, MA
Would like to find a Dummies Guide to SV......


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 Post subject: Re: My newest chicken breast method...
PostPosted: Thu Aug 04, 2011 11:27 am 
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Joined: Fri Dec 19, 2008 10:45 pm
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Location: Ottawa, ON
I think most of the units come with some kind of guide. Douglas Baldwins book is very likely a good intro (i've not read it, but have used his other work quite a bit), though will still have lots of 'heavy' stuff in it, but you can mostly ignore it and just go with the techniques.


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 Post subject: Re: My newest chicken breast method...
PostPosted: Thu Aug 04, 2011 11:56 am 
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Joined: Tue Feb 10, 2009 9:18 am
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Location: Michigan
Paul Kierstead wrote:
I think most of the units come with some kind of guide. Douglas Baldwins book is very likely a good intro (i've not read it, but have used his other work quite a bit), though will still have lots of 'heavy' stuff in it, but you can mostly ignore it and just go with the techniques.



Paul, do you have to have the machine to do SV? Can you just do it on the stove top? This is not something I have explored yet.

Laurie

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 Post subject: Re: My newest chicken breast method...
PostPosted: Thu Aug 04, 2011 12:11 pm 
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I'm not Paul, but you really won't be able to regulate the temperature well enough on the stovetop. The key to sous vide is keeping the water at the exact temperature you want the final product to be cooked. This is extremely difficult on the stovetop. You could perhaps get away with it on items where the final temp isn't as crucial (say a steak), but not for all items. I've thought about rigging up my crockpot with a PID (temp controller) but haven't yet made the plunge. Maybe this winter when I have more time to play.


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 Post subject: Re: My newest chicken breast method...
PostPosted: Thu Aug 04, 2011 12:40 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
On the stove, for meat, would probably be tough; the temp is a very difficult one for most stoves to keep. However, for relatively short cooking times like these, you could definitely go for Beer Cooler Sous Vide. Also, for somethings you can cook pretty close to right out of the tap, depending on the item and the heat of your tap water. I can cook some kinds of fish with tap water (our tap water is quite hot), because some kinds like quite low temps and cook quickly (thin fillets).


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 Post subject: Re: My newest chicken breast method...
PostPosted: Thu Aug 04, 2011 1:55 pm 
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Joined: Sat Mar 19, 2011 10:09 am
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Location: Newton, MA
Paul -
I just took the temperature of my kitchen tap. It's 133F. I suppose that would work for thin fillets. For how long to "cook" is the question.


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