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    Sous vide seared chicken breast, pickled celeriac, Dizzy Pig jus (and pics)

    Posts: 2,348
    edited July 2017 in EggHead Forum
    In an effort to do new things, we came up with this one. It uses a sous vide to cook the chicken breast to tender perfection, then searing at high temp in the MM (having used it to cook/smoke some vine tomatoes). Served on fresh papardelle pasta and topped with basil, crisp asparagus tips and a jus made from Dizzy Pig Shakin' The Tree, this meal was well worth the effect. And will be again.

    Full recipe is here:
    https://www.thecooksdigest.co.uk/2017/07/14/sous-vide-chicken-breast-with-pickled-celeriac/

    Thanks for looking and have a great weekend folks! :)

    Finished dish (I confess, before I added the Parmesan shavings and celeriac ... sigh):


    Dusted with Shakin' The Tree and some butter ready to go into the bath:


    Tomatoes ready to be cooked and smoked:


    Searing the chicken breast in the MM:

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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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    Comments

    • Posts: 48
      Nice! I just got my Anova and have been wondering what to use it on other than steaks. Did the chicken taste different than normally egged chicken? Looks delicious!
      LBGE; Adjustable Rig
      Delaware County, PA
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    • Posts: 2,348
      edited July 2017
      Willieb9000 said:
      Nice! I just got my Anova and have been wondering what to use it on other than steaks. Did the chicken taste different than normally egged chicken? Looks delicious!
      @Willieb9000 thanks. I do find that chicken breast specifically cooked in the sous vide tastes a bit better/fresher/juicer than when cooked in the Egg. On the flipside, ribeye steak, for me at least, is better cooked low and slow directly in the Egg rather than in the sou vide.

      Could just be my personal experience of course. :)
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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    • Posts: 19,636
      Looks great brother!
      Sandy Springs & Dawsonville Ga
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    • Posts: 23,161
      Gorgeous food! Nicely done
      Keepin' It Weird in The ATX FBTX
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    • Posts: 2,348
      @The Cen-Tex Smoker thanks, and seeing your name reminded me of a post you made mid-May when you described searing the chicken and then sous viding. At the time I thought "hey that's a good idea" and vowed to do it when I cooked the above dish again ...

      ... which I didn't. Sigh. Shucks, I'll have to cook another one now. :D
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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