Basic Sous Vide Chicken Breast: To Brine or Not to Brine?
by anovaculinary
To brine or not to brine? That was the question when we decided to try cooking basic boneless, skinless chicken breast with the Anova Sous Vide Precision Cooker. Some proteins, like salmon, work better with the sous vide method if they’re brined, or soaked in a salt water bath, before cooking. And our experience led us to believe that brining any bird you plan to eat is generally a good idea. So, we decided to experiment to find out the best way to get perfectly-cooked, juicy chicken breast with sous vide cooking. For the first try, we brined the chicken breast overnight, for about eight hours, and then cooked it in the sous vide at 146°F (63°C) for an hour and a half. On the second try, we brined the chicken breast a bit too long (okay, totally by accident) and cooked it in the sous vide at 146°F (63°C) for two hours. The last time, we didn’t brine the breast, but added a little olive oil and seasoning to the sous vide bag before cooking it at 146°F (63°C) for two hours. Read on for our results and the perfect basic sous vide chicken breast recipe (if you can even call it that). Results : The chicken breast that was brined for eight hours was great, but the thickest pieces weren’t quite cooked all the way through at an hour and a half. The chicken breast that was brined for more than eight hours was way too salty and the texture was way off, but since it was cooked for two hours, even the thickest parts were cooked all the way through. The chicken breast that wasn’t brined and was just seasoned before cooking was just as good, if not better, than the chicken that brined for eight hours, and was cooked perfectly all the way through. It was juicy and flavorful. Conclusion : Brining boneless skinless chicken breast when cooking with the Anova Sous Vide Precision Cooker is completely unnecessary — as long as you add a little olive oil and seasoning to the bag first. And it’s perfect when cooked at 146°F (63°C) for two hours. (It’s even better if you throw it on the grill for a couple of minutes to get some nice grill marks on it.)
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 2 (8- to 10-ounce) boneless, skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic salt ; divided
- 1 teaspoon freshly ground black pepper ; divided
INSTRUCTIONS
See original recipe: https://recipes.anovaculinary...
For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.
Are you the original author? Claim your page on BigOven to get more exposure in our apps.
NOTES
BigOvenBookmarker
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (9g) | ||
| Recipe Makes: 2 | ||
|
|
||
| Calories: 60 | ||
| Calories from Fat: 58 (97%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 6.5g | 9 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 4.7g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 582mg | 20 % | |
| Potassium 13.4mg | 0 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 0.4g | ||
| Protein 0.1g | 0 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 60
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.