12 hours ago, FrogPrincesse said:Chicken breasts (bought without the skin unfortunately; that's all I could find at TJ's at the time). 66C for 2 hours with lemon zest, rosemary and garlic.
They were tender and perfectly cooked throughout, but in an almost too perfect way where the meat didn't really look like real meat to me anymore!
I didn't care very much for them on their own, but I repurposed the leftovers to make fresh salad rolls which were terrific (and super fun to make with my 10-year old daughter).
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The rolls look like a nice use of that meat, FP. In my limited experience (so far) with sous vide chicken breasts I've had similar experiences. I very much like the texture, moisture and flavor of that meat for things like chicken salads, but it seems...wrong, somehow...straight up, even though it looks good. I think the texture may be too tight for my tastes, if that makes any sense.
