On Sunday I wrote about vacuum packed leftover roast lamb. Tonight I thought I’d try leftover Chicken Maryland.
I used the same principles as I did with the lamb. I’d roasted a couple of Maryland pieces on Wednesday night and after a 5 minute rest I vacuum packed the leftover Chicken Maryland. I put it into the refrigerator immediately after vacuum packing it. In the same bag I also included some of the quinoa, kale, peas, corn and capsicum.
A photo posted by Yummy Lummy | Gary Lum (@yummylummyblog) on
Out of the refrigerator I put it into a saucepan and filled the saucepan with cold water. I put the saucepan on the stove and turned up the heat. I tried to keep the water temperature at about 90 °C for 30 minutes.
So it turned out okay. The flesh was tender and moist. The skin as expected wasn’t crisp like it would be out of the oven but that wasn’t a big deal. The vegetables weren’t that great reheated. I think next time I’ll have it with a salad or freshly prepared vegetables.
After this I needed dessert.
What a lovely idea, Gary. It looks wonderful! Thank you for sharing this!
My pleasure. It’s my stepping stone into the world of sous vide!
I am a big fan of vacuum packing, but I only ever do it with meat. It appears I should stay away from the veggies going forward as well!
As for supper, we went out to eat. I had a burger, as I was dying for one. It was a most excellent choice, as it was fresh and quite tasty. Still trying to figure out what we should have this evening.
Yum. Sounds like a nice night out 😃😋
Good idea. We have a vacuum sealer (the Aldi version), might try it. Similar ideas to sous vide style cooking, I guess.
I reckon. That’s the next step.