I have a family member that has always hated chicken. However, after I used sous vide to make chicken breasts infused with olive oil and Old Bay seasoning, that has since become one of his favorites.
@kawichris650 I was curious who would bring up sous vide. I have had my circulator since it was a thing for home cooks. I have gone through all the recipes, techniques, experiments like eggs every temperature, 72 hour brisket, mason jar custards and cakes, veggies, you name it.
The one protein that stands out is chicken. Every other time I balance the pros and cons of bags, water, time, and it sometimes loses. Unless I am frying (and even then, I have done a cook, bread, flash fry) chicken is almost always sous vide in this house.
Old-style Chinese peanut chicken, in which peanuts, dried hot peppers, and bite-sized pieces of chicken are cooked in oil with green onions and ginger. The peppers can be left whole and blackened in the oil before adding the raw peanuts and the chicken. Or the pepper can be ground. There are no liquids (other than the oil) or thickeners added. Immigrant cooks used to make it this way before it got dumbed down for supposed American tastes.
This is really interesting. I thought that sous vide machines didn’t affect the taste of food so much I used this only for keeping food fresh but need to try this new way of cooking
I have a family member that has always hated chicken. However, after I used sous vide to make chicken breasts infused with olive oil and Old Bay seasoning, that has since become one of his favorites.
@kawichris650 I was curious who would bring up sous vide. I have had my circulator since it was a thing for home cooks. I have gone through all the recipes, techniques, experiments like eggs every temperature, 72 hour brisket, mason jar custards and cakes, veggies, you name it.
The one protein that stands out is chicken. Every other time I balance the pros and cons of bags, water, time, and it sometimes loses. Unless I am frying (and even then, I have done a cook, bread, flash fry) chicken is almost always sous vide in this house.
Old-style Chinese peanut chicken, in which peanuts, dried hot peppers, and bite-sized pieces of chicken are cooked in oil with green onions and ginger. The peppers can be left whole and blackened in the oil before adding the raw peanuts and the chicken. Or the pepper can be ground. There are no liquids (other than the oil) or thickeners added. Immigrant cooks used to make it this way before it got dumbed down for supposed American tastes.
Please don’t make me pick…
Fajitas
Sous vide!
If you didn’t say fried we can’t be friends!
This is really interesting. I thought that sous vide machines didn’t affect the taste of food so much
I used this only for keeping food fresh but need to try this new way of cooking
@Betthoi @rjquillin Have you ever seen a sous vide cooker explode?
@Betthoi @InFrom
As from an electrical failure?
That just might be interesting.
@Betthoi @rjquillin I’ve never seen such, but it sounds amusing.