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Reverse-seared Cajun Chickfen Breast ( sous vide 3 hrs @ 141.5F ); Sauce Soubise▪️Oven-roasted Chanterelles, Chicken Broth, Sherry, Onion, Bacon, Apricot Jam▪️Butternut Squash, Onion, Bacon, Cream▪️Steamed Asparagus
View Diet Calendar, 18 November 2020:
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2308 kcal
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Fat: 88.62g | Prot: 120.53g | Carbs: 156.80g.
Breakfast: Lowell Rhubarb Strawberry Jam, Trader Joe's Crunchy Salted Peanut Butter with Flax & Chia Seeds, Carnation Evaporated Milk, Dave's Killer Bread 21 Whole Grains & Seeds Bread, Coffee. Lunch: Trader Joe's Marinated Beet Salad. Dinner: White Table Wine , Cooked Asparagus (Fat Added in Cooking), Longhorn Steakhouse Sauteed Mushrooms & Onions, Onions , Butternut Winter Squash , Bacon, Chicken Breast. Snacks/Other: Trader Joe's Organic Yellow Corn Tortilla Chip Rounds, Lindt Lindor Dark Chocolate Truffles with a Smooth Filling, Red Table Wine, Spaten Oktoberfest. more...
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 Comments
I haven’t tried to cook meat with my sous vide, how did it turn out? Is it tender? Did you cook it plain or with a marinade?
18 Nov 20 by member: LambiePi
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IMHO this is only way to cook chicken breast @RosieWCDI. Set immersion circulator to 141.5F, put season chicken beast and add 1 pat butter for each 1 pound of chicken. Cook 3 hours - 1 hr to bring to temp 141.5F, 1 hour to kill cooties, 1 hour to get tender texture. Rest 15 min then sear 45 sec per side in hot pan, cast iron preferred.
I hate skinless, boneless chicken breast nirormally ( @NN ) but I adore this😋😋❣️❣️
18 Nov 20 by member: sk.17
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Above post meant for @LambdaPi ❣️❣️Got confused with a different post.
18 Nov 20 by member: sk.17
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18 Nov 20 by member: LambiePi
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18 Nov 20 by member: sk.17
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19 Nov 20 by member: GibJig
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19 Nov 20 by member: br_e_co
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19 Nov 20 by member: sk.17
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