I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
Chicken – Should I sear sous-vide chicken breasts
chickenchicken-breastsous-vide
Related Topic
- Chicken – What temperature should I use for sous-vide chicken breasts
- Chicken – pre-cook chicken in a sous vide bath while cooking something else
- Chicken – Juice from chicken sous vide
- Chicken – Sous Vide chicken for reheating
- Chicken – the quickest way to evenly slice chicken breasts for jerky
- How is sous-vide different from simply cooking the chicken
- Meat – How much should I season meat before sous vide cooking
- Chicken – Preparing chicken burgers for sous vide then freezing while keeping shape
Best Answer
I would sear. It is not necessary, really, but I prefer the texture and flavor that comes with a good sear. To me, while it would be moist and tender, it would also be rather uninteresting. Bear in mind much of this is driven by personal preference.