I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
So far I've attempted it twice. The first time I cooked legs and thighs at 60C for an hour and a half; the second time I cooked two breasts at 60C for about 45 minutes. Both times the chicken came out ...
I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart. What I'm wondering about is the ...
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide? Also, what is the highest temperature I can cook the ...