Grant Sous Vide Pasto 12L, 26L Water Bath Chicken Recipe

15/05/2019 12:10 pm

Grant's Sous Vide cooking equipment is precision temperature cooking - the most consistent way of cooking!

The principle of cooking food sous vide is simple: food (e.g. a cut of meat) is vacuum sealed in a pouch with/without an accompanying sauce or seasoning, and then cooked in a precision temperature controlled bath at comparatively low temperatures (typically around 70°C). Sous vide cooking method is mainly used for cooking meat and fish, vegetables and fruit and offers a range of key benefits:

  • Consistency: each dish is the same, every time
  • Flexibility:  no rush, leave in to cook for an extra hour with no effect on the quality
  • Lower energy: less heat extraction, less heat in the kitchen. Little energy to maintain temperatures 
  • Quality: achieve excellence in molecular gastronomy. Experiment and invent new dishes
  • Workflow:  Food portions can be prepared in advance, vacuum sealed and stored in a refrigerator for comparatively long periods of time – ideal for coping with the peaks and troughs in activity and for master kitchens supplying ‘satellite’ kitchens
  • Cheaper cuts: transform cheaper cuts of meat into the premium. Make same quality dishes, only cheaper

Below you can view a couple of simple, yet effective Sous Vide Chicken Salad recipes. Follow the principles in the video and you can perfect your chicken Sous Vide style!

Sous Vide Chicken Salad

  • Ingredients:Libbey Glassware
    • Chicken Breast
    • Salt
    • Black Pepper
    • Butter
    • Olive Oil
    • Fresh Herbs
  • Method
    • Fill your sous vide water bath with water and preheat to 60ºC with 1 hour 30 minutes cooking time.
    • The water level in the bath should reflect the type of container you are using.
    • Season the chicken breasts with salt and black pepper.
    • Place the chicken breasts into a resealable bag or vacuum pouch.
    • Add oil or butter to the resealable bag/vacuum pouch along with the fresh herbs, lightly coating the chicken.
    • Seal the resealable bag/vacuum pouch and submerge completely in the sous vide water bath, cooking for 1 hour 30 minutes.
  • To Serve:
    • Once the chicken breast is cooked, remove from the resealable bag/vacuum pouch and carefully pat dry with paper towels to remove any excess moisture.
    • Heat olive oil or butter in a skillet over medium heat. Gently lay the chicken skin side down and use tongs to hold down flat in the pan.
    • Sear on one side for 1 minute until crispy.
    • Remove the chicken breast from the pan and serve.

Or how about a tasty Sous Vide Caribbean jerk chicken recipe?

Libbey Glassware

  • Ingredients:
    • 8 chicken thighs
    • 3 garlic cloves, minced
    • 12g (1 tbsp) chilli flakes
    • 6g (1/2 tbsp) chilli powder
    • 12g (1 tbsp) brown sugar
    • 12g (1 tbsp) salt
    • 4g (1 tsp) each: ground allspice and cumin
    • 2g (1/2 tsp) each: ground cinnamon, nutmeg and dried thyme
    • 30ml (2 tbsp) peanut oil
    • 1/2 tbsp lime juice 
  • Rice:
    • 450g (16oz) long grain rice
    • 360ml (1.5 cups) water
    • 400ml (1.7 cups) coconut milk
    • 4g (1 tsp) paprika
    • 3 x 120g (4oz) canned beans, drained (borlotti, flageolet and black beans)
    • 5g (1 tsp) salt
    • 50g (1.8oz) canned sweet corn, drained
    • 30ml (2 tbsp) peanut oi
  • Preparation (24 hours before serving):
    • Combine garlic, chilli flakes, chilli powder, sugar, salt, allspice, cumin, cinnamon, nutmeg, thyme, peanut oil and lime juice in a large bowl. Mix together to make a smooth paste. 
    • Add chicken thighs to the bowl before adding the paste to the meat evenly. Cover with cling film and leave to marinate overnight.
  • 1 hour 45 minutes before serving:
    • Preheat your sous vide water bath to 65°C. Once the target temperature is reached, place the marinated chicken things into a vacuum pouch before sealing. Place the pouch into your sous vide water bath to cook for 1 hour, 30 minutes.
  • 30 minutes before serving:
    • Add the water to a pan over high heat before adding the rice. Stir occasionally before reducing the heat to medium. Stir in the coconut milk and paprika and simmer for 7 minutes until most of the liquid is absorbed. Reduce the heat to low before adding a lid to the pan and simmering for a further 10 minutes. Your rice should be dry when done. 
    • Remove the rice from the heat and allow to rest for 10 minutes. Mix in the salt, sweetcorn and various beans before setting aside. 
    • Once the chicken is cooked, remove from the vacuum pouch and pat dry with a paper towel. Add the peanut oil to a pan and bring to high heat. Season the chicken before searing skin side down for 1 minute or until crisp. Turn the chicken over and sear for a further 10 seconds. Remove from the heat and set aside. 
  • To Serve:
    • To four bowls, add the rice and beans evenly before placing two chicken thighs on top. Serve immediately. 

About Grant Creative Cuisine

Introducing Grant Creative Cuisine, a complete range of high-quality consumer and professional sous vide equipment including portable immersion circulators and water baths. Working with some of the world’s leading chefs including Marcus Wareing, Angela Hartnett MBE and Ashley Palmer-Watts, all Creative Cuisine products are manufactured in the United Kingdom.

With over 60 years of experience in precision temperature control equipment, Grant has a worldwide reputation for the highest levels of quality, reliability, service and support.

Grant includes a range of tools, from the Uno sous vide controller and Primo water bath for the at-home cook to the Pasto water baths and Vortice portable immersion circulator for the professional chef. All Grant products are offered with full product warranties and are the preferred choice of leading chefs around the world due to their quality, reliability and durability.

Give us a call at 0800 503 335 or email us at WebOrders@southernhospitality.co.nz.

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Southern Hospitality Ltd