Not specifically a question about sous vide, but since its involved, I thought I'd ask it here. Besides, with the incredible depth of talent and experience around, I'm sure someone will have the answer!
I am going to make fried chicken on Sunday. Sous vide to 155F (dark meat 3 hours, white 1.5 hrs) then coat and fry for perfect chicken.
Our deep fryer is small, and I will only be able to fry 2-4 pieces at a time. How do I hold the done pieces until all are ready? My thoughts were on a rack in the oven, uncovered at 250F.
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I'd say yes to your thoughts. Except I'd suggest no higher than its lowest setting (160-170?), so as not to continue to bake the breasts into overcooked land. Just keep 'em pleasantly hot to eat.
Sometimes holding in an oven will bring out moisture and you lose a bit of crunch. Since fried chicken is so awesome, will you have time to run a test batch ahead and see?
Sometimes holding in an oven will bring out moisture and you lose a bit of crunch. Since fried chicken is so awesome, will you have time to run a test batch ahead and see?
Not really. It wont be for long, so I think I'll follow Huskee's suggestion and do at the lowest possible temp.
I'll report back here with results.
Last edited by andy.wpg; January 12, 2018, 04:44 PM.
“Sous vide” refers to the process of vacuum-sealing food and cooking it in a temperature controlled water bath. Learn how to cook sous vide at home. You can bring the steakhouse home with perfect results, every time.
Last edited by andy.wpg; January 12, 2018, 05:45 PM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
For Sous Vide fried chicken I like SV 135-140, but that’s a preference thing (I still will cook long enough to pasteurize).
Then coat and fry up around 400F because you want to quickly cook, brown, and set the crust before the inside overcooks. The fry step is a only few minutes at this temp.
Whatever you do it is essential that you sprinkle salt on them as soon as you get them out of he fryer and onto the rack.
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