![]() ![]() You can also add a bit of heat by adding in a pinch of cayenne, or some horseradish. My favorite add-ins are garlic, lemon zest and fresh herbs. You can season your butter in so many different ways. Then, once it’s done cooking, I pat the chicken dry with a paper towel and sear it in a hot skillet with some compound butter. I like to sprinkle it with salt and pepper, add a couple sprigs of fresh herbs (thyme, rosemary, parsley) and a few lemon slices. My favorite method for seasoning a Sous Vide Chicken Breast is a simple one. Tip: When using a wet sauce, I find it works best to use the water displacement method for sealing your bags. ![]() Or, keep reading, to find my method that seasons the chicken breasts after they come out of the sous vide. If seasoning from the onset, here are some of the flavor combinations that I like to use. Marinades with excess liquid tend to make that sealing process difficult. The reason being that you need to vacuum seal the bag before the sous vide cooking process. I prefer using a dry rub or thick sauce to season my chicken. How to season your sous vide chicken breast
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