Cinquante quatre degrés

Poulet frit sous vide

By casquette on février 2nd, 2010

Traduction tres bientot

recap:

3 Responses to “Poulet frit sous vide”

1. rino says:

   12 février 2010 à 22:41

   
   I have the same issue with the crust. When I did fried chicken via sous vide, I just put a little bit of oil to crunch of the panko. I think I cam pretty close, but without all the extra calories of submerging it in oil:

   http://sousvidedeeds.blogspot.com/2010/02/sous-vide-fried-chicken-can-it-be-done.html

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   • casquette says:

     13 février 2010 à 13:56

     
     I tried to leave a comment on you blog, but it didn’t let me. What I wanted to say is that when I went through what I did to the chicken, I realised that I left out an important step. First it works better with Buttermilk. but more importantly I didn’t let the dredging rest a couple of minute before before placing it in the pan. Letting it rest gives the time to the flour and buttermilk to get acquainted and helps the crust stick to the breast. I planned on trying out again this weekend to confirm that solution. I’ll post the result here.
     ps: It would be great if you had more pictures. Love food porn.

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     • Bob Landry says:

       13 février 2012 à 16:29

       
       Did soaking in buttermilk and resting with the breading become the solution to the detached breading after frying?

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