Chicken Cordon Bleu

allsid · February 2013

I was inspired by a recipe on SVKITCHEN.COM to make Chicken Cordon Bleu but I wanted to put an eggers spin on the dish.

Using chicken thighs instead of breasts the ideas was to ball them up in plastic wrap for the SV portion of the cook

Chicken Thighs, Prosciutto, and Cheese went down and then got wrapped up tight

Pouches got a second seal in the food saver-

And then off to the hot water bath for 90 min

Meanwhile, Spagetti Squash went on to the Egg to roast

Chicken came out of the water bath looking quite anemic

And then got wrapped in Prosciutto before grilling & smoking

Carrots & butter in the Sous Vide

Chicken smoking away on the small

Until they looked done

On to the plate with the carrots, spaghetti squash, and some artichoke dip-

Inside the Chicken Cordon Bleu-

For a more detailed explanation, you can check out the longer version here:

Make it Missoula

Thanks for looking!

Chubbs · February 2013

Interesting cook. Very nicely done

milesbrown4 · February 2013

Looks great - how long did you cook the squash!

allsid · February 2013

milesbrown4 said:

Looks great - how long did you cook the squash!

thanks- the squash went about 50 min

caliking · February 2013

Man that looks tasty. Great cook!

Optiontrader · February 2013

Where did you get the water bath container with the lid cut-out? I was going to get a container and cut the lid. Is that what you did?

allsid · February 2013

Optiontrader said:

Where did you get the water bath container with the lid cut-out? I was going to get a container and cut the lid. Is that what you did?

I ordered it with my kit from Polyscience. Pro's- fits perfect, less evaporation. Con's- it takes a lot of water to fill that thing. So if you are doing a short cook, it is kind of a waste of water. You may have better luck @ a restaurant supply store getting a couple of used cambro's.

Dyal_SC · February 2013

That looks cool! Never seen anything quite like that. Nicely done!

Optiontrader · February 2013

allsid said:

Optiontrader said:

Where did you get the water bath container with the lid cut-out? I was going to get a container and cut the lid. Is that what you did?

I ordered it with my kit from Polyscience. Pro's- fits perfect, less evaporation. Con's- it takes a lot of water to fill that thing. So if you are doing a short cook, it is kind of a waste of water. You may have better luck @ a restaurant supply store getting a couple of used cambro's.

thanks for the feed back.

Eggcelsior · February 2013

@allsid, neat cook. I like how the prosciutto replaces the breadcrumbs. How were the carrots? I've read that SV is one of the best ways to cook them, as they get really "carrot-y".

NecessaryIndulg · February 2013

Nice cook!

allsid · February 2013

Eggcelsior said:

@allsid, neat cook. I like how the prosciutto replaces the breadcrumbs. How were the carrots? I've read that SV is one of the best ways to cook them, as they get really "carrot-y".

Frankly, my carrots were under done, way under done. I may be off with my numbers but I think the carrots were supposed to cook at 180 or so and for what ever reason I cooked them much lower. We love dill carrots tho- and I will try them again soon.

Griffin · February 2013

Nice. I like the use of prosciutto instead of ham.

Charlie tuna · February 2013

What did you put on the squash ?? RUB ?

Eggcelsior · February 2013

allsid said:

Eggcelsior said:

@allsid, neat cook. I like how the prosciutto replaces the breadcrumbs. How were the carrots? I've read that SV is one of the best ways to cook them, as they get really "carrot-y".

Frankly, my carrots were under done, way under done. I may be off with my numbers but I think the carrots were supposed to cook at 180 or so and for what ever reason I cooked them much lower. We love dill carrots tho- and I will try them again soon.

I think you need them to go up to 183 to start breaking Pectin down.(It is what holds cell walls together)

allsid · February 2013

Charlie tuna said:

What did you put on the squash ?? RUB ?

I used dizzy dust. I have not tried the DP curry, but have had great luck using curry on spag squash.

six_egg · February 2013

Good walk through and awesome looking food. I love new ideas.

Chicken Cordon Bleu

Comments

Categories