The Secret to PERFECT Sous Vide Chicken Breast | Food Science & Tender Nutrition скачать в хорошем качестве

The Secret to PERFECT Sous Vide Chicken Breast | Food Science & Tender Nutrition

Welcome back to Culinary Compass! Tired of dry, rubbery chicken? We are diving deep into the world of *Food Science* to unlock the secret to the most tender and juicy *Sous Vide Chicken Breast* you will ever taste. This isn't just cooking; it's *Culinary Education* focused on precision and optimal flavor. Mastering the Sous Vide method is a *Professional Cooking Technique* essential for any serious home cook or chef. We analyze the exact time and temperature metrics necessary for safety and peak *Nutrition**, ensuring you are maximizing the benefits of your protein while embracing **Healthy Living**. Get ready for truly **Gourmet* results with minimal effort! Full Recipe Below! --- *Culinary Compass Sous Vide Chicken Breast with Lemon-Herb Pan Sauce* *Ingredients:* 4 Boneless, skinless chicken breasts (about 6 oz each) 1 tbsp Olive oil Salt and freshly ground black pepper 1 sprig Fresh rosemary 2 cloves Garlic, smashed 1/4 cup Chicken broth 1 tbsp Butter 1 tsp Lemon juice Fresh parsley, chopped *Instructions:* 1. Season chicken breasts generously with salt, pepper, olive oil, rosemary, and garlic. 2. Vacuum seal or use the water displacement method to seal the chicken in bags. 3. Cook in a preheated water bath at 145°F (63°C) for 1.5 to 2 hours for optimal tenderness and safety (referencing Food Science standards). 4. Remove, pat dry thoroughly. Sear quickly in a hot skillet for 60 seconds per side until golden brown. 5. Deglaze the pan with chicken broth, whisk in butter and lemon juice. 6. Slice chicken and spoon pan sauce over top. Garnish with parsley.