SCast 005| Chicken Mumblings
Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.
Chef Jacob mumbles his way through a couple chicken topics, giving you some good, albeit boring, tips on cooking chicken legs & breasts, and chicken galantine.
In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.
This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.
The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.
What makes this sous vide chicken breast great ...
Here's a quick video on how to pan roast a chicken breast. In this technique we use an airline chicken breast that is first brined, seared skin side down and finished in a hot oven without ever flipping.
This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.
Learn how to make a stuffed chicken roulade using a pounded out chicken breast.
This video will teach you how to fabricate an airline chicken breast.