Cooking Chicken Breast – Sous Vide Recipes.
Ingredients
Serves: –+
- Chicken breasts
- Spice mix
- Salt and pepper
Method
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Remove the breasts from the refrigerator, wipe them with a kitchen towel and cover with spices and salt.
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Pack the chicken in vacuum bags and immerse in a sous vide bath for two hours, setting the temperature to 65C.
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At the end, remove from the bag and fry in a pan with some butter.
As a rule the breasts are simply sprinkled with a mixture of spices and sent to the boiler at a temperature of 65C for a couple of hours. But this time I gave the boiler time to warm up to operating temperature and only then put the food in. To make them perfect the breasts were fried in a grill pan. Hot oil, exhaust noise and fragrant smoke – a feast for the belly in a full swing! The result seemed a little strange to me – the meat turned out a minute over “done”, as if it was almost raw. But in general, the same usual consistency – soft and juicy.
