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Home > posts > 2016 > 05 > Cilantro Chicken (Sous-Vide) and Greek Kohlrabi Gratin
Cilantro Chicken (Sous-Vide) and Greek Kohlrabi Gratin Sunday, May 15, 2016, 08:32 PM


I have been continuing to have fun with the sous-vide cooker. It really just makes it so easy. Meredith made her cilantro dip. I took two pieces of chicken and scored it a bit with a knife and then put tons of the dip in the bag.

I followed the Serious Eats guide and did the chicken at 150°F for about 1.5 hours. True to what they said, it came out a lot like normal chicken texture but still really moist. Still, given the flexibility, Next time I think 145°F will be better (between this and Serious Eats' next temp range).

Flavor wise, this was ok. I really like the dip but the chicken could have been brined or something to get more flavor inside it. And/or, it may have been better with a longer (or any) marinate time. We were going to marinate it for a bit but based on the timing, we decided to just let it cook longer (the beauty of Sous Vide).

We also had Kohlrabi we needed to use up. I was going to stir fry it but Meredith wanted to do something different so she decided to Kohlrabi Gratin from this NYTimes recipe (local).

We did it the "gratin" style and halved it. Other changes/modifications were:

It was pretty good. It was very reminiscent of other greek pie dishes. That is probably from the feta and dill. We would make it again.

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta (from NYTimes)
Local Copy (U: guest, P: name of my dog, lower case)

Additional Photos

Chicken in the bags, ready to go. Chicken in the cooker. Nearly at temperature Out of the cooker. Not a badly colored as steak out of it Closeup of the chicken and the kohlrabi