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Chicken breasts were tough

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  • mrteddyprincess
    Club Member
    • Sep 2018
    • 349

    #16
    I think you got woody chicken breasts. Most of the time the chicken breasts I've done SV for many hours at 145 F turn out melt in your mouth tender. And then there's the occasional woody breast and there's nothing I'm convinced I could have done to make that tender. It's just not tender.

    Comment

    • Hulagn1971
      Charter Member
      • Dec 2014
      • 1012
      • NC, The Triad
      • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

      #17
      I've never had a bad experience cooking breast at 145 in the bath at a max of 1.5 hours. I then pull them, dry off and sear in a hot CI skillet or on the gasser. Best chicken breasts I have ever had. You may have cooked them too long and they lost too much moisture.

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5072
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        #18
        I do the essentially the same thing as Hulagn1971 . Never had a B or C cup chicken breast done that way turn out anything but juicy and delicious.

        Kathryn

        Comment


        • SmokingPat
          SmokingPat commented
          Editing a comment
          Damn -- 'B and C cup'? Now I need another measurement accessory! This SV stuff is never ending.
          PS: Thanks, Kathyrn. 👍
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1961
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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        #19
        I suspect it was the chicken, not the process. The process, assuming not brined ahead or enhanced with a salt solution that might toughen it, as excessive salt might, should produce very tender white meat chicken. I have almost no use for boneless skinless breast meat, but in SV it's very edible.

        Comment


        • SmokingPat
          SmokingPat commented
          Editing a comment
          Thanks for the comment.
          I only have an interest in boneless/skinless chicken breast as a source of plain protein that doesn't conflict with other flavors. Like chicken salad or chicken caesar salad. When meat is the star, fat flavoring is a Good Thing.
          Don't tell anyone, but I've also been known to eat tofu in my salads. About the same flavor as boneless/skinless chicken breasts. 😄
      • Chrisgolding
        Club Member
        • Jan 2020
        • 1

        #20
        I have tried SV chicken a whole bunch of ways. I quite often, when cooking chicken sandwiches for a large group, SV- parcook to 152 for 2 hrs, then grill mostly for appearance but to re-heat. Point being is I use SV a lot as a tool.

        I'm guessing your instinct is right bout just a bad piece. 3 hours and a over inflated 1.99 lb breast is usually tender but not soft. I have started cutting thick breasts into fillets just to further limit a bad chicken breast.

        When I'm cooking small amount for my family, as an example, there is a huge difference in cheap chickeb and naturally raised organic, both in taste and tenderness.

        If SV is new to you, keep playing with it. It is wonderful for a lot of things, but is just a tool. Clearly by comments it isn'it in wide spread use yet.

        Comment

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