Celebrity Chef Yochanan Lambiase shows you how to take kosher cooking into the 21st century, with a delicious dish called Sous Vide chicken breast.
What is Sous Vide?
The technique of poaching or boiling meat at 64 degrees centigrade, and then it in roasting in a pan.What you will need
- Boneless chicken breast
- Soy sauce
- Fresh thyme
- Extra virgin olive oil
- Ground pepper
STEP ONE: Mr. Cellophane
Drizzle olive oil on a sheet of cellophane wrap. Then place the chicken breast on top. Drizzle a pinch of salt, thyme and black pepper on the chicken breast.
STEP TWO: Wrap it up
Wrap the chicken in the cellophane wrap, and make sure it is nice and tight. The skin should still be on the piece of meat.
STEP THREE: Simmer-licious
Bring the water to a boil, and then turn the heat down to the lowest setting. Let the chicken simmer in the pot for around 20 minutes. Then, cut open the cellophane wrap to release the chicken breast. Dry the piece of meat by lightly wrapping it in a kitchen towel.
STEP FOUR: Golden
Once your pan is very hot, add about a table spoon of extra virgin olive oil. Once it's very hot (shimmering), place the chicken, skin-side down, in the pan. Rotate the meat every few seconds, until it has a lovely golden color.
STEP FIVE: Workout
Add honey and soya sauce, and move the pan around to give the chicken a "nice workout." Add a pinch of parsley and cut up tomatoes, and let it cook in the olive oil for a couple minutes.
Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at email@example.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events.