Spring (April–June) 2026 COTM and Cooking-From SERIOUS EATS

[Saregama]

SERIOUS EATS SOUS VIDE GUIDES:
https://www.seriouseats.com/sous-vide-guides-5118018

CHICKEN THIGHS:

Sous Vide Cooking...who does it, what do you cook, how do you do it?

Sous vide cantonese soy sauce chicken again today, reusing the liquid from last time and adding to it. I cooked it at 150F for 2.5 hours, then 155F for another 2.5 (had intended to cook 3-4h but it stayed in longer). The texture was perfect, exactly what I was looking for – silky and tender. The skin also colored evenly this time because I only cooked 2 pieces and not 4 lbs jammed into one bag . I didn’t have the patience to reduce the sauce, I just drizzled the liquid over the chicken a…

CHICKEN BREAST:

Sous Vide Cooking...who does it, what do you cook, how do you do it?

Chicken breast two ways, Hainanese and one that was intended to be in the style of a Chaozhou / Teochow braise, but ended up a lot like soy sauce chicken. 145F for 3 hours. Nice texture. Used some of the Hainanese chicken to make chicken salad. Perfect texture for the salad, perhaps the best I’ve made at home. [IMG_6008] [IMG_6012] [IMG_6014]