How is sous-vide different from simply cooking the chicken?
I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to cooking the chicken breast in liquid. I would like to convince my partner but it is hard for me to argue as I have no experience.
How different a sous-vide cooked chicken from one that is cooked in water?
Best Answer
It's actually not that much different in some respects. Sous vide is simply a way to precisely control temperature (that's something you can't do very easily with a poach on the stove top). If you sous vide a chicken breast, remove it from the bag, and serve it up, it will be very much like the result you get from poaching. The difference is that you will be able to control the level of doneness, and impact the texture to a greater degree than simple poaching. Most sous vide ends with a searing or browning step, so that the exterior of the product more closely resembles a stove top or oven cook.
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Quick Answer about "How is sous-vide different from simply cooking the chicken?"
Sous vide cooking differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely controlled heating.Is sous vide worth it for chicken?
Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.How is sous vide different from oven?
Oven cooking does not take as long as sous vide cooking, which could be convenient for weeknight dinners. Sous vide cooking keeps food moist and tender, because the water in the food doesn't leach out; oven cooking can evaporate water from food, leading to a tough piece of chicken or dry casserole.What makes sous vide different?
Although sous vide literally means \u201cunder vacuum\u201d in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control.What are the disadvantages of sous vide cooking?
The Disadvantages Of Sous Vide- Sous Vide Cooking Takes Time. Sous vide is all about cooking low and SLOW. ...
- It is a Different Mind-Set. ...
- It Pays to Plan Ahead. ...
- It Doesn't 'Work' for Everything. ...
- Colour. ...
- Possible to Overcook.
The BEST way to cook juicy chicken breasts - Sous Vide
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Answer 2
Another key factor is that most everyone will tell you that chicken must have an internal temperature of 165? to be safe. That is true for pan,bake, or grills, but NOT true for Sous Vide because the chicken is cooked longer in the bath and the time to kill all bacteria is significantly longer, allowing for a lower final internal temperature and more tender, jucier chicken that is safe. We usually do chicken breasts Sous Vide for about an hour at 145?. They are fully pasteurized after the 10-minute point at an internal 145 temperature when using this method of cooking! A quick sear if served on a plate makes them perfect. For things like chicken salad, I don't even bother with a sear.
Here's a chart...
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