Flavored with Mexican chiles, cumin, coriander, fennel, garlic and extra-virgin olive oil, this chicken is sure to be a hi...
|Comments: 6||Views: 11437||Success: 100%|
Text recipes with video support. Think you can help pick the next Rouxbe Video Recipe? Dive in.
Yes the leftover oil can be saved as long as it has not been contaminated with any raw meat. I have had some in the fridge for a couple of weeks and it is still fine.
Also, I often cook an extra chicken so I have extra chicken leftover for making things like quesadillas.
Made the Chile n' Spice chicken last night and it was really delicious! My question is this: since vacuum-type sealers can be used to minimize marinating time on many products, would the same hold true for the brining process? My new FoodSaver has a "pulse marinating" function that I would consider using if so. I used bs breasts and did a moderate strength brine of salt, agave nextar, garlic, fresh oregano, and b. pepper. Brined for maybe 30 minutes. The chicken was moist, juicy, and very tasty! I will use that spiced oil recipe for lots of dishes, surely. Thanks and Cheers!
Some say that salting or brining of meats can be accelerated by pulse vacuum sealing (sometimes referred to as PVB – pulsed vacuum brining). However we have not tested this theory ourselves so we cannot verify this information.
If you are really curious, I suggest doing an experiment yourself. Try the PVS process using your foodsaver and in the meantime brine the same cut of meat in the normal fashion. Then cook both pieces and see if you notice a difference between the two different methods.