You might ask: is it worth it.
I have breaded these little morsels in panko breadcrumbs [yeah - more work] and fried them up.
The taste - well not bad. Just alone, they are crunchy but taste like the chicken hearts in a chicken soup [a somewhat traumatic experience out of my childhood].
With these bread pickles, they taste just about right.
Well - I guess, I just cooked them wrong. When I sous-vide them, I intended to "braise" them on a rather high temperature of 72ºC. But the meat didn't became flaky and soft. Just the opposite... slightly chewy. Not enough, to make the experiment a failure. But still enough, to be a bit underwhelmed.
So next time, I will cook them at 62ºC [like a proper SV chicken] - and hope, that the texture becomes better.
But yeah - I can imagine now, why some people just raving about grilled chicken hearts...
My verdict: Almost delicious!
No comments:
Post a Comment