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Warm

Mary_501410

I really like my food hot and yesterday I cooked a chicken breast for the first time and it was very juicy and delicious but for me it wasn't hot enough for me. I ate it but wondered if I would spoil the tenderness if I put it in the microwave for a minute to warm to the temperature I prefer to eat a piece of chicken . Any comments?

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Comments

tshewman

Yes it would. Plan ahead a little. Put plates in a warm oven (170-190) to keep them warm. Searing will raise the temp of the outside (and a minor amount just below surface), then add butter and herbs and baste for a couple of minutes. When you slice and plate, pour some of the pan juices (e.g. herbed butter from the quick baste) on top of the chicken just as you serve.

fisher23

+100 % with Todd. The microwave would ruin the texture and overcook it. Do what Todd said, heat your plates and have everything ready to do when you do the sear. Sear, put on the hot plates and serve immediately.

Jack_Mayer_85396

huge +1 for HOT plates!

fitzek2000

Yes. That s the downside of Sousvide. I tested it out: if product is 55 Celsius warm u define it as Mediterranean warm, if u go below, which u do when u go for fish and seafood u will be in a problem zone and define the food as cold. 60 Celsius u say comfortable warm. Higher then 65 Celsius u say hot. So my plates are heated by 80 degrees which is ultra hot for ur hands. This is why I think 80 percent of cooking books and recepies are for the bin because u need 5 chefs and a running waiter plus heating lamps plus pre heated plates to copy and redo a nice reciepe. Which brings me to my personal conclusion: dishes which should served warm or hot and for up to 6 people at once, cooked by one chef and two hands ;-) plating should not take longer then 30 seconds for each plate. Drop down of surface temperature of a chicken Brest would be 1-2 degrees Celsius per minute. So keep it simple. This is an issue the most pictures don t tell u. I am happy that u question that.