Sous Vide chicken breast- Best seasoning?

Wolfpack

Finally have the time to give this a try tonight- after doing some research I think I have settled on the initial run at 145 for two hours but am open to suggestions. How do you all season your chicken? Salt and pepper, a rub?

sear in a pan or on the grill? About 1 minute a side right?

The Cen-Tex Smoker

Sear first then sous vide. Makes a huge difference. We do this a few times a week now in large batches of 8 breasts at a time. We brine first then use only pepper on the outside. If you don't brine do salt and pepper before the sear. Then bag em up for an hour or 2 at 147. You'll never eat chicken breast any other way if you have a choice. 

The Cen-Tex Smoker

You can certainly do it in a pan but I go super hot on a spider/cast iron until they get a little color. I would say a minute is about right. I just look for color so could be a little more  the quick sear over lump gives it a great flavor that we really like. Really comes through when you reheat as well which we do all week. 

Wolfpack

Thanks- when you sear before the bath do you get a funny soft texture on the chicken by the end? Guess I should add I'm planning to eat them hot, not refrigerate for a later time.

The Cen-Tex Smoker

Wolfpack said:

Thanks- when you sear before the bath do you get a funny soft texture on the chicken by the end? Guess I should add I'm planning to eat them hot, not refrigerate for a later time.

Nope. They are perfect end to end. We eat them hot too but we refrigerate the rest for later. 

Sweet100s

The Cen-Tex Smoker said:

Sear first then sous vide. Makes a huge difference.  

@The Cen-Tex Smoker 
Why sear first?  

Have you tried
1) Sous vide
2) Cool
3) Sear

?  

theyolksonyou

@The Cen-Tex Smoker does the meat have texture/grain after SV?  My family bucks at pork and chicken with no grain. 

Jeepster47

Oh oh ... perfect opportunity for a test Wolfpack.  Pre SV sear & post SV sear with pictures and an answer to yolk's question.

Wolfpack

Sorry already seared and in bath- will try head to head next time

Wolfpack

theyolksonyou said:

@The Cen-Tex Smoker does the meat have texture/grain after SV?  My family bucks at pork and chicken with no grain. 

From what I've read if you take the temp up higher- say 150 you get more grain but still keep most of the moisture

Wolfpack

Didn't have time to brine this go round- used raging river rub and seared for about 90 seconds per side to get some color. Then into the hot tub for 2 hrs- 

The Cen-Tex Smoker

Sweet100s said:

The Cen-Tex Smoker said:

Sear first then sous vide. Makes a huge difference.  

@The Cen-Tex Smoker 
Why sear first?  

Have you tried
1) Sous vide
2) Cool
3) Sear

?  

Yes. That's the way we have been doing for years but we recently switched and we love it. You get a much better sear when the chicken is raw as opposed to sv and chilled. 

The Cen-Tex Smoker

theyolksonyou said:

@The Cen-Tex Smoker does the meat have texture/grain after SV?  My family bucks at pork and chicken with no grain. 

It seems to have a little better texture. We did this with pork loin chops as well and they were incredible. 

The Cen-Tex Smoker

I got the idea from Modernist Cuisine at Home. They always pre sear so I thought I would give it a try. I'm glad I did, it's clearly better. 

Focker

Thanks for the post guys.  Have a few breasts for work lunches sitting in the fridge with Walkerswood Hot for tomorrow.  Will try the sear then SV method. 

Wolfpack

My timing was off and had to stall chicken to finish other stuff- sorry for bad color of pic- forgot till we set down 

beteez

Tsunami spin & a pat of butter in the bag sear after done if you want to or chop ad more ts & make a killer chicken salad