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Sous Vide chicken/pineapple kabob help
GlennM
Posts: 1,359
I made some great looking kabobs today, pineapple, chicken breast, onion and seasoning. They looked fantastic! We vac sealed them and put them in the sous vide at 150 for about 90 minutes and seared quickly on a hot grill. They looked great but the texture was "chalky". Kind of like they were coated in a bit of flour paste. My fear is that my wife is telling me she won't ever eat sous vide chicken again and I have been led to believe that chicken cooked correctly this way should be outstanding?
In the bush just East of Cambridge,Ontario
Comments
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Was the chalky texture on the surface or throughout the meat? I'm thinking pineapple juice cooking may be the issue.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Ya, the acid from the pineapple probably had something to do with it. Try just a seasoned breast by itself, then you will know what it should be like, and it is outstanding. I also prefer 145 over 150, but that's a personal preference you will have to experiment with
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I did theseba while back, and left out the pineapple for this reason. Although I will say that evens without the pineapple they were average at best. Probably not worth the effort to sous vide IMHO
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It's the bromelain in the pineapple. That enzyme really breaks down meat proteins. And I don't think 150F is hot enough to completely inactivate it.Large BGE & mini stepchild & a KJ Jr.The damp PNW
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I cook chicken breasts (bone in, skin on) to 140 and sear. Absolutely fantastic. I would sous vide just the meat and then thread the skewers.*******Owner of a large and a beloved mini in Philadelphia
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BizGreenEgg said:It's the bromelain in the pineapple. That enzyme really breaks down meat proteins. And I don't think 150F is hot enough to completely inactivate it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I will try just the meat next time. Maybe 145?In the bush just East of Cambridge,Ontario
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I'm in the same boat as you Glenn. I got a SV on prime day, told my wife it's the best thing going. Cooked 2 boneless skinless breast at 145° for 2 hours. Seared them off in a cast iron pan for about 90 sec per side. Tough as nails and stringy. Luckily my wife wasn't here to eat it so it was just me. Hopefully I can figure out what went wrong. I too thought chicken basically foolproof. Let me know if you find the magic solution or if anyone else has the perfect formula for tender chicken breast.
Snellville, GA -
@Eggdicted_Dawgfan try 150 for an hour n a half then sear.
Not sure how your turned out stringy, my chicken is always spot on with the sous vide. Only think I can think is that the sear was too hot and too long -
That's kinda what I was thinking. Over cooked the outside. I'll try the 150° for 1.5 next time and see how it turns out. Maybe hotter iron for 30 sec per side.Snellville, GA
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I'm reading 140 is a good temp?In the bush just East of Cambridge,Ontario
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Nice cook!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I'm firmly in the 140 camp. I do bone in, skin on breasts and then sear, bone, slice and serve with a little sauce made in the searing skillet. Check out serious eats sous vide chicken.*******Owner of a large and a beloved mini in Philadelphia
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