sou vide chicken

[jeffpaulsen]

sou vide chicken

cold chicken breast, season w salt and pepper, one slice of lemon. vacuum.
immerse at 140 F for 80 minutes
saute in butter VERY quickly on both sides

done.

it is kind of hard to imagine better chicken than this.

Comments

[young_raven]

Vacuum?

[jeffpaulsen]

vacuum = seal up in a food-safe bag with no air. I use a seal-a-meal because I have one. You can just squeeze all the air out of a ziplock bag but taht doesn't work as well. In a restaurant they'd use a chamber vacuum, which is best, but they are like $800 to $1800.

[jeffpaulsen]

sou vide = "under vacuum"

[subdermal]

I think I'm going to have to try this... I've been hearing good things about this method from all sides lately.

[jeffpaulsen]

there is a huge amount of geeky fun in attaching a PID controller to your food.