Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3)
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- เผยแพร่เมื่อ 9 พ.ค. 2018
- Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3)
and tips on how to pull it off on a weekday
#becauseittastesgood
Sous-vide guide (equipment, basic info, etc):
• Sous-Vide Like a Pro -...
Time and Temp for Chicken Breasts: 141F (60.5C) for 1 hour
Salsa Verde:
1 packed cup of fresh parsley, cilantro, or mint leaves
2 tsp lemon zest
1 Tbsp lemon juice
1 garlic clove roughly chopped
1/4 cup pine nuts or walnuts
1/3 cup olive oil
Salt to taste
Place everything in a blender and puree, scraping down a few times, until you get a uniform consistency. If the sauce isn't processing nicely (this will depend on your food processor), add more oil until it's moving nicely.
Kale video: • Kale (Better than Kale...
Almond Cream Sauce
2 Tbsp heavy cream
2 Tbsp coarse almond butter
1 Tbsp salsa verde (or some chopped herbs and a squirt of lemon)
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Love it! So glad you’re back Helen. Love your tight focus on technique it’s so refreshing. Thanks for the wonderful videos!
Helen you're the bomb! I just watched 3 of your videos back to back and subscribed. I love that you make me feel empowered to pull this off.
That looks delicious, and totally doable! Thank you for the teaching!
Thanks for all the tips. Nice to see Boston getting some love
You got me now. I love your way you cook and your honesty. I subscribed a few days ago and shared family and food friends. Keep up the god work and thanks for the recipes.
Thank you for all the sous-vide series, I love it~!
I rarely leave comments but I am so impressed with this technique. My first time using the sous vide method and the only time I have actually enjoyed a chicken breast!
Great tips again, thanks.
I just got an Anova circulator and am so excited to try this out. I'm going to make it tonight!
I just don't understand why the views are low compared to lots of amateurs out there. This is the correct way and perfect way.
Very nice, for me the longer I spend cooking the better the dish. Nothing rushed is appreciated by anyone. Cooking is foreplay. 👀👀😎
Love all your videos and your accent! Thank you!
deemahdee SO DO I!!!!
I just saw you on Chronicle tonight and you are awesome! I love that you have a TH-cam channel too! My fiance is a truck driver in Boston, and I'm from the South Shore. Would love to sign up for one of your classes soon! Keep up the good work and God Bless!🙂
I came here to learn what I can do with my new sous vide. I keep coming back for that beautiful accent.
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
NEW Here but I have definitely found my sous vide Bible Channel. Thank You Helen your fantastic
I better wait and reserve my comment till I have finished watching the master. So many good tips : )
GREAT VIDEO!!!!
Wow 😋
I have to say....your amazing......
As someone mentioned in the comments of one of your other videos, I have tried different ways to Sous-Vide chicken breast and that even included breading and frying and it just wounds up with at boiled taste to it. Pretty much why I don't like chicken cooked in a Pressure cooker or Slow cooker. Charcoal grill (best) or an indoor contact grill have been my go to for cooking chicken breast from start to finish. Will give this another shot using your techniques. Hopefully my opinion will change like MrQuagmire26's did.
The other day, I couldn't remember which sous vide method worked best for chicken, and then I thought, "what would Helen do?" I looked it up and as usual, you always give great advice! :)
That would make a fun t-shirt: "WWHD" haha :)
2:10-2:14 "let the water poosh all the air out" I wish Helen was my mom
Very nice cooking Style
Wowwww
I tested this method and the chicken came out excellent. I'm afraid you have changed my mind about chicken breast there Helen;).
Wow -- I think that was the fastest turn around I've ever seen. I don't think I've ever had someone try a dish within hours after I posted it. So glad you enjoyed it and I really appreciate your feedback :)
You're welcome. Chicken breasts were on today's menu anyway, so why not take them to the next level? ;)
After searing, I made a simple pan sauce of roux, stock, cream, soy sauce, black pepper and a sprinkle of homemade dried shiitake powder (for some umami)
Sounds like an excellent sauce.
Am sure this woman is Russian. Everythis is easy for them. Wish you could cook for me. Practically. Am sure you will be more worried of your nails and lis stick then the chicken. 😂✌️
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I don't have a sous-vide cooker, but I am making that sauce.
Looks like an amazing technique for duck breast too!
I've just seen your duck breast episode! :)
#Realcomment Thank you for the videos! learned a lot. I have a question...If I cook some extra chicken breasts can I just skip the searing step for some and cut or shred them up and save them for grab & go things like quesadillas, quick stir-frys, chicken salad, etc. - like I would use leftover rotisserie chicken? Would it be worthwhile adding some generic "garlic & herbs" spices (dry or even fresh) to the sous vide bag? Thanks again.
absolutely. cook a few more breasts and use for whatever you want. I love them in a chicken salad. I never found adding the stuff to the bag to be worth it, but give it a shot. you might like it.
If you store the chicken in the fridge after sous vide, does it matter if it put it in a sealed storage container, or should I leave it exposed on a drying rack?
you are welcome to put it into a container. i never dry on a rack because it's such a hassle to fit a rack into the fridge.
Use a chicken thigh and sous vide at 165ºF, then you've got a good keto dish. I'll usually steam some broccoli or asparagus in the Instant Pot, and/or serve on cauliflower rice. Actually, I've done exactly the same with crispy-skin (not sous vide) salmon and a lemon cream sauce.
Hi Helen just wondering do you ever use a cast iron pan. I've bought on to cook bread and pizza but I'm not sure if I should have bought one. So must messing about with seasoning it . Thanking you.
I don't normally use cast iron for things like this because I like deglazing the pan and I don't want to worry about wet and acidic ingredients ruining my pan seasoning.
Hi Helen great video. Could I pre sous vide all my meat on the weekend and store in the fridge in the bags and then sear them when needed like the chicken?
chicken and duck you can sear without reheating because of skin. other meats need to go back into the water bath before you sear. watch my general sous-vide video for info on how long and why th-cam.com/video/NkyWtgW-ySI/w-d-xo.html
I just got a sous-vide machine, and I am looking for ideas, BUT I love roast chicken so didn't think I'd be using sous-vide for cooking it.
This method really appeals to me though, and I shall be giving it a try.
Subscribed!
can't wait to hear how it works out for you.
If you want a more "roast chicken" texture, cook it at a higher temp like 160F for that stringiness. Even 150F will be a more similar texture than 141F
You can certainly cook at a high temperature, but it won't taste nearly as good. 141F doesn't taste weird at all. even the pickiest most conservative students in my class love it. they say it's what they imagine some idealized chicken tasting like except that it never tastes this way in real life. well, now it does :)
Hi, how do you reheat the sous vide chicken once you take out the fridge without cooking it?
I just sear it and it reheats in the skillet. If you don't want to sear it and want more poached results, just put it back into 140F waterbath for 45 min.
#realcomment
I'm terrified of 'undercooked' meat but I decided to give it a go. I'm happy to say it's been over 72 hours and I haven't died from a salmonella infection.
The chicken was so juicy. I'm used to cooking chicken breast till they are a few minutes from being cremated.
I don't really know what constitutes a pan sauce but I wanted to try some of the POM tomatoes you recommended lol so I just threw some in the skillet. I cooked them a bit and added some cream. I dunno if that's enough acidity or not. Or if I should have used broth with no cream.
Regardless, thanks for all the videos! They are really informative.
A long water bath at a temperature above 140 degrees Fahrenheit essentially pasteurizes the chicken Salmonella Cannot survive that temperature for extended periods. If you want to be absolutely safe go up to 145 or I've seen people use as high as 149 and set it for up to 4 hours, but no less than 2. That chicken will be as safe as chicken can be.
@@Silmerano Nice explanation, although the minimum time comes down to thickness of the meat. There are many charts on line. I usually pound my chicken breast to make it a bit thinner. This also makes it a more even thickness as one end is much thicker than the other.
Hi Helen. Amazing content. I have a question about searing after sous vide: Do you prefer to cool the chicken meat in a cold water bath or in the fridge before searing? Keep in mind that you're planning to eat the chicken after sous vide.
I prefer the fridge so that the skin gets really dry and crisps up better.
Helen Rennie I see. Thanks for the reply ❤️
Will this work with bone in legs as well? Do I need to make in separate batches?
legs need much higher temperature. 155F-170F depending on what kind of texture you are looking for.
Would this work for duck breast as well?? Maybe an idea for a future video including accompanying sauce.👌
Ah - great minds think alike! Yes, it's the same principle for duck breasts with a few modifications. I'll post a video for duck breast this thursday :)
Breadcrumbs. Thank you soo much for this vid! Only last week I was looking to finish a 3rd method for my crispy chicken wings. (Sous vide and deep frying at high temp. After deep-frying twice and baking in the oven before deep frying at high temp.) And came across a german cooking site, where a woman stated: "sous vide and crispy? It'll NEVER work out! Trust me!" (HER own site!)
So I made only one of 3 prepared batches the way I had planned it. And it worked out fine!
I wrote that woman a very hateful mail (as a pm, not visible to public) about she should stop telling people crap like that, only 'cause she hasn't mastered it.
It would have been O.K. for me if she had stated: "I never found a way to do that. So be careful."
But: "It'll never work out!" ?? I think it's sad that some people may never try it 'cause of such false information.
My result: (60°C) sous vide works fine with 190°C deep frying. Best result still is the double deep frying at 170°C (7 to 9 min, depending on the size of the wings.) And 190°C deep frying for 1 or 2 minutes. I tried 3, 2 and 1 hour cooking. I think 1,5 hrs is perfect at 60°C. And these where german chicken wings. The US "buffalo"-wings are thicker. I'd always go 2 hrs for them.
Marinades can intensify when you cook the wings in it in the bag. Like black bean sauce intensifies very much. Be careful, if you will still like it. Goes well with double deep-frying. With sous vide I'd rather wipe the marinade off before the sous vide.
This is what I can add to it from my experience. Without telling anyone to "never try that".
I have disliked chicken breasts all my life, for two reasons, they are dry and I don't like their texture. Once I bought my sous vide machine I tried the breast's, still didn't like them. Then I decided to brine them and that made them perfect when cooked sous vide, both texture and moistness were perfect then I cut them up and put them on a salad. I'm going to try your method for the fried version. Good video, thanks.
Hi Helen, if I leave the chicken in the fridge for 24 hours to dry even further, what is the procedure to reheat it before searing . Gracias
you don't reheat it before searing. you sear covered. it's in the video.
is it really safe to cook at 60.5 C (141) while most source say the minimum temperature should be at least 73 C (165F)?
it's completely safe if it's a solid muscle. most sources that give you a higher temperature don't want to explain the difference between ground chicken and solid muscle.
Kind of a necro here, but the benefit of sous vides is that though the temperature is lower, because it is in the water bath for so long, it gets fully pasteurized. I point people toward's Alton Brown's episode on immersion circulators/sous vides (Good Eats, the episode title is "Immersion Therapy.") He does a good job explaining the science and has a killer recipe for sous vide rump roasts.
I did everything right, but I get those rubbery texture (kinda like mushroom) on the outer edge, is it because I am using boneless skinless breast?
this method relies on having the skin. without skin it, the sear would dry it out.
@@helenrennie I mean most part of the meat is juicy, except the outer edge being rubbery (not tough but strange texture like mushroom texture)
so tell me a bit about what you are doing. this texture you are describing -- is it before a sear or after a sear. I know you are using skinless boneless chicken breasts. What time and temp for the water bath? Are you searing it after chilling completely? What heat? How long? Covered or uncovered? Do you have a picture? that could really help. if you do, e-mail it to me at helenrennie AT gmail DOT com
The texture that you don't like -- is it in the spots that touched the skillet or in the spots that didn't? If those spots taste a bit undercooked to you, next time you sear you can hold them to the bottom of the pan for 30 seconds or so to give them a more cooked feel.
I usually brine my chicken for a few hours before frying in a pan. With sous-vide would brining help or even be necessary??
I normally pre-salt my chicken the day before cooking, but with sous-vide I find that it's not necessary.
Good to know! Thanks Helen!!
Where do you get boneless chicken breasts that still have the skin on them?
Hi Helen
If I sous vide chicken breast and other meat and stored them in freezer after I finish
How long the meat last?
I have no idea. I never freeze after the water bath.
Hi -- one hour doesn't seem like long enough in the sous-vide. Mine calls for 3-4 hours for chicken breasts.
I cook but I need myself a russian wife that cooks healthy and delicious meals too mmm mmm mmm
Hi Helen. Can I use your grilling glaze on this chicken breast and store for 24 hours before browning?? Does it brown as well?? I have a hard time finding breast with skin where I live, so would it be also good without skin?? Thanks.
Yes, you can use the grilling glaze on the skin on chicken (just be aware that it will brown faster, so you might need slightly lower heat). Here is how to do it without the skin: th-cam.com/video/k89hp50kvFQ/w-d-xo.html If you store it in the fridge, I would rewarm it in the water bath before the sear. the reason you don't need to do that with the skin-on chicken is that the skin protects it and allows you to do all the warming up in the skillet.
@@helenrennie Thank you. You are very nice and helpful.
Are you Austrian?
Beginner here. If I am going to eat it right away. Do I still need to chill the breast before searing?
yes, you do need to chill. otherwise you'll overcook it while crisping up the skin.
@@helenrennie thanks very much for the reply 😊
Somewhere else you mentioned you leave it for 5 days refrigerated before searing. Can you really do that?
up to 5 days (you don't need to wait that long -- you can sear as soon as you cool it off :) Yes, 5 days after you cooked it sous-vide is fine safety-wise -- you just killed all the bacteria.
@@helenrennie thanks!!
Hello! Your recipe says to cook for 2 hours at that same temperature but the Anova website says to cook for two hours. What would be the difference? Thanks!
My recipe says to cook for 1 hour. Anova cooking times are usually longer than necessary. In case of sous-vide that's not a big deal. Even with longer times you'll end up with a pretty tasty dish. The difference is a waste of time and waste of juice. But if 2 hours is more convenient than 1 (for example if you want to put the chicken in and go to the gym), then go for it.
@Dominic Y The important thing when cooking chicken sous vide is to cook it until it is safe - meaning cook it until you can be sure any bacteria is reduced to safe levels. 1 hour at 141F is okay if a chicken breast is 3/4 of an inch thick or less. At 141F an inch thick chicken breast should be cooked for a minimum of about 1 1/2 hours to ensure it is safe to eat. The cook times provided by Anova are targeted at food safety. Chicken is a pretty good example of something you should cook until pasteurization.
The type of food you are cooking, the measure of the thickest part of the item, and the temperature you are cooking it at are what you should use to determine the minimum amount of time you should cook.
Doctor Douglas Baldwin put together everything you probably need to know for sous vide safety which you can find here: www.douglasbaldwin.com/sous-vide.html
Baldwin's tables are from the times when sous-vide was "new and scary" and people were trying to pasteurize their food using sous-vide. Since the chicken is seared after the water bath, there is no need to pasteurize it. Restaurants don't do that, so if you eat in high end restaurants, you have probably eaten unpasteurized sous-vide food. Also, it's important to make a distinction between a solid muscle and ground meat. A solid muscle can only have bacteria on the outside and that will spend more than enough time at 140F to kill bacteria.
Sounds sensible. Thanks!
if it makes you feel any better, your husband and son are in greater risk of harm when they get into a car than when they eat a rare burger. this worried me a lot when my children got old enough to eat burgers and I only like them medium-rare. I looked up stats on deaths from e.coli vs cars and they are not even in the same league. cars kill way more people than rare burgers :)
Is 140 a safe temp for chicken...???
Yes it is safe. The reason, and this applies to the whole sous-vide technique, is that you cook the meat for a long time at that temperature, which kills bacteria. Fish is cooked at 110-120 degrees.
@@fouman1 Thank's I'm new to this......
What was the purpose of letting the chicken rest for 5 minutes after the sear?
For the temperature to even out (when it comes out of the pan, the outside will be way hotter than the inside). another reason is for the juices to get reabsorbed into the meat. For sous-vide dishes resting the meat is not nearly as necessary as for regular cooking and in some cases is not even desirable (when there is no follow up sear or a very quick sear, the meat might cool off too much when you let it rest), but in this case it is somewhat useful.
Thanks!
🥰🥰🥰🥰🥰🥰🥰👌👋
#Realcomment IS the chicken already safe to eat after the sous vide?
yes it's safe even if you don't sear it. i use skinless sous-vide chicken breasts for a chicken salad all the time and so do the restaurants.
I wouldn't. 165 degrees internal is safe
@@zaddyjr8504 True 165 is safe, but 140 is also safe if you hold that temp for 10 minutes. That's the hidden beauty of sous vide, you can safely eat rare burgers, and 140 chicken and not worry about getting sick.
Палюбас русская. Ленка, привет!
Let the water do the job
141 for 1 hour is a huge safety issue. 145 for 3 hours will pasteurize the chicken and kill bacteria but 141 for 1 hour is begging to get sick the eenternal temp if the chicken was refrigerator cold when it went in would be in the 130s which is no where close to being safe for poultry.
It's only a safety risk if the meat is thicker than 1cm. www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs
I was hearing "Soviet" all the time :))
Problem is, I don't think I have ever seen chicken breast "with skin on" but no bones, in stores ? And buying split breasts and removing the bones, but keeping the skin is also a PITA :(
For the first few seconds of the video I thought you were saying soviet 🐔 :)
you don't want the technique for soviet chicken. trust me. I grew up eating it ;)
@@helenrennie ☺️
she looks like cersei
takes less than 5 minutes to stop by McDonalds order chicken salad
Probably not the vid for you then, eh?
There's something good about you, not sure what it is.
And it takes 2 days and lost of energy and disposable goods to cook 2 chicken breasts.....
This week on "There's always one"...