If you want to be a true Gastronomist then you need to learn how to Sous Vide (https://www.polyscienceculinary.com/) . I will be honest it has taken me a bit more time than I thought to get consistent good food- but once you understand it, the results will surprise you.
A Sous Vide is a water circular that heats water to a precise temperature- the food needs to be vacuum sealed and the better that seal the better the finished product so make sure you have both before you put the Sous Vide to the back of the kitchen shelf.
Here is what I have learned- fish cooks like a dream, but I can usually nail fish so that really presented no challenge. Poached fruit is by far the best- you can't imagine how good when the Sous Vide tenderly cooks it. AMAZING!
The problem foods, I wanted to nail- a skinless boneless chicken breast- the blandest, hardest to cook protein and the boneless pork chop. Both of these are death to a so-so home cook and even tougher for a beginner.
Here is what I did-
BBQ Chicken Breast -
First I coated the breast in some good olive oil generously then I smoked it in the vacuum seal bag in another zip-lock bag with my smoking gun. I went with mesquite wood and coffee grounds for added depth of flavor. I seasoned with salt and pepper and waited for the smoke to do its job to mainly the oil and chicken.
I then sealed the bag and into the Sous Vide at 149 degrees Fahrenheit. for about 1 hour.
This results in a super tender white chicken breast.
BBQ Chicken- Almost no one can make this without the chicken coming out too dry- I mean it is really hard to slow smoke the breast to be moist and that is exactly what the Sous Vide can NAIL.
I then shredded the chicken, topped with a bit of hardy slaw, BBQ sauce (my own recipe) and put it on mini biscuits for a chicken smoked slider.
I had a little of the smokey chicken left added some celery, onions, and mayo for a smoked chicken salad- I don't have a picture - I am afraid the tasters finished it before I could snap one.
Next UP the boneless Pork Chop !!!
Love the Cabbage Leaf,