I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to cooking the chicken breast in liquid. I would like to convince my partner but it is hard for me to argue as I have no experience.
How different a sous-vide cooked chicken from one that is cooked in water?
Best Answer
It's actually not that much different in some respects. Sous vide is simply a way to precisely control temperature (that's something you can't do very easily with a poach on the stove top). If you sous vide a chicken breast, remove it from the bag, and serve it up, it will be very much like the result you get from poaching. The difference is that you will be able to control the level of doneness, and impact the texture to a greater degree than simple poaching. Most sous vide ends with a searing or browning step, so that the exterior of the product more closely resembles a stove top or oven cook.