Monday's meal was a return to the sous vide set-up so that I could put to use one of the prepped vacuum-sealed bags of chicken tenders from a recent bulk Costco purchase. Then, with a cast iron skillet sear of the cooked tenders to finish them up, I diced them to put atop Caesar salads. Because they began from a frozen state, I let them cook in the immersion circulator for about two hours at 143°F. If that temp seems low, keep in mind that the "165°F" temp is the target when that's the end of the cooking process; in sous vide cooking, safety is secured by holding the meat at the lower temperature for a longer period of time. That's how you get such tender flavorful results without risk of over-cooking or drying out.
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