roasted sous vide chicken breast + oyster sauce: freezer support

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Quick appetizer! but you must control that oven at all cost! carry over heat is hard to tame, and the formulas and mind numbing pages and pages of how heat travels through food are very hard to grasp, at least for me. Nothing like testing and trying and taking notes and trying again and learning from doing. A nice way to brown food that has been cooked sous vide is to torch it, but have you tried it? it’s hands on! and it will take a long time and there’s always the chance that food might taste a bit like the fuel that was used. I like my oven, as imprecise as it is, still does a pretty good job when I need to throw something in it, forget about it for 20 minutes and there it is, nice and toasty. The problem with doing this using food coming out of the sous vide bath is obvious, the harsh temperature of the oven will overcook it. The torch does a pretty good job at not doing this, the direct heat from the flame diffuses too fast at the surface and doesn’t travel far into the food. Infrared heat and convection heat work differently, they have a much easier way traveling through the food, that’s why they must be stopped at the surface. A simple way to achieve this is by cooling the product. You don’t need to freeze it, but if the outer layer of the food is pretty cold, heat will have a difficult time penetrating it. This can be adjusted so when done, the internal temperature of the food is right, and the outer surface of the food is golden and crispy.

Anyways, chicken with oyster sauce is a great combination. Darker meat works better, but I didn’t have any today, here’s what I did:

Gear:

knife
cutting board
roasting rack
pan to catch drippings lined with aluminum foil
immersion circulator
vacuum sealer
vacuum seal baggies
oven 500f

Ingredients:

1 large chicken breast, deboned, skin on.
30 grams butter
Oyster Sauce to taste
Salt to Taste

Method:

01: place chicken breasts in bag, add butter and salt
02: vacuum seal
03: set immersion circulator to 58 C or 136.4 F
04: place baggie in the water bath
05: when butter melts redistribute mix to allow salt to cover breast
06: cook for 2 hours.
07: place in the fridge and allow to rest 30 minutes or more.
08: oven at 500g allow an extra 20 min to heat up really well
09: while oven is warming up, place breast in the freezer 20 min
10: place cold chicken on roasting rack and place in oven
11: roast until skin is brown and crispy, about 15 mins
12: inside should be warm and moist, ready to serve
13: slice and dress with oyster sauce
14: serve immediately

done!