It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
OT- Sous Vide cooking question...chicken
Last night I decided to sous vide some chicken breast for chicken salad while I was Egging some chorizo/beef burgers. The breasts were fairly large. I cooked them at 148 for over 90 minutes. I then put the sealed bags in an ice water bath and refrigerated them. This morning I opened the bag and I noticed a slight smell. It wasnt too bad but it was there. I then sort of panicked and I sliced the breasts in 1/4 inch strips and put them in a single layer in a skillet in boiling broth for 20 minutes.
Have any of you ever smelled anything in cooked chicken? Would 20 minutes in the boiling broth take care of any beasties that might have been there? I will probably just throw the stuff out.......home made tarragon mayo and all!