Tagged Questions

3
votes
3answers
1k views

My sous vide chicken is tough and stringy - did I cook it too long, or too little?

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 ...
2
votes
1answer
279 views

Should I sear sous-vide chicken breasts?

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?
3
votes
2answers
1k views

What temperature should I use for sous-vide chicken breasts?

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 ...
8
votes
5answers
5k views

How do I get breading to stick to pre-cooked chicken for pan frying?

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 ...
8
votes
2answers
1k views

Can I cook Foster Farms chicken sous-vide in its original plastic?

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 ...