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How to Sous Vide Lamb Breast
Lamb breast is both full of flavor and one of the least expensive cuts of lamb you can buy. However, due to it being on the tougher side of the spectrum, lamb breast benefits from longer cooking times. For a tender steak-like texture, I recommend cooking it for 1 to 2 days at 131°F (55°C) for medium-rare or 140°F (60°C) for medium. For a more traditional preparation, you can cook them at any of the braise-like temperatures.
Lamb breast is both full of flavor and one of the least expensive cuts of lamb you can buy. However, due to it being on the tougher side of the spectrum, lamb breast benefits from longer cooking times.
For a moist tender steak texture, I recommend 131°F (55°C) for medium-rare and 140°F (60°C) for medium cooked lamb breast. The time range for either temperature would be 1 to 2 days.
If you want a tender braised-like prepared lamb breast, you can cook them at any of the braise-like times and temperatures listed below. It all depends on the texture of the lamb you are trying to achieve.
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Sous Vide Breast Temperatures and Times
131°F for 1 to 2 Days (55.0ºC)
140°F for 1 to 2 Days (60.0ºC)
Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
Do you have experience cooking breast? Let us know your thoughts in the comments below!
In this episode of Ask Jason, Paul asked:"Schnitzel and sous vide, how does this work when you pound thin, sous vide, then fry. Is it worth sous viding it? Jason answered: It definitely works. Cole Wagoner did one a few weeks ago and said it was brilliantly crispy. I've done both sous vide chicken parmesan and chicken piccata, but not schnitzel.
Owen asked Jason: Why Does My Sous Vide Chicken Roulade Come Out Stringy?
I haven't done any chicken roulade, but I've made a decent amount of turkey roulade which is pretty similar and I've cooked a whole lot of chicken breasts. I'm not sure if you were using white meat or dark meat in the roulade or what sous vide temperature you used.
People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!
This is a super simple recipe to toss together when you need a filling but quick meal. The lemon helps to brighten up the dish while the radishes and cucumber introduce a pleasant crunch. The lemon and olive oil add brightness to the dish without overwhelming it. This recipe works equally well with turkey breast.
Chicken salad is a classic summer dish, but sometimes it can be a little dry and bland, and no amount of mayonnaise can save it. Using sous vide to cook the chicken is a great first step, resulting in always moist and tender meat. To bump up the flavor, I turn to fruit chutney and curry powder. Then I round it out and add a ton of texture with diced celery, carrots, grapes, apples and pecans. It's a dynamic, flavorful dish that everyone loves.
When it is done right, Puebla-style mole is one of my favorite sauces. This recipe is for a more traditional preparation than the milder and cloyingly sweet versions found at chain restaurants. It takes advantage of the different chile flavors and is very bold and full flavored. When you sous vide the chicken, the dish elevates to a whole new level. The sauce does take a decent amount of effort, but I'll often double or triple the recipe and store the remainder in plastic bags in the freezer so I can easily use it later. The sauce works exquisitely with shredded pork or chicken breasts and thighs.
Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.
I think chicken salad is a great summer and spring meal but more and more I crave something refreshing during the winter months too. It comes together really quickly, especially when using sous vide chicken breasts. I love using varied garnishes to add texture and bursts of flavor. In this recipe I call for the typical celery and carrots, but I also add toasted cashews and green grapes to add even more flavor. Some basil rounds it all out. When served on a bed of greens it's an amazingly flavorful meal.
I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.
Sous Vide Breast Comments
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