Maybe the least appetizing appearance for chicken breasts.
BUT! if you sous vide chicken breasts with tonnes of seasoning (I do: salt, pepper, paprika, chili flakes, garlic powder) at 155°f for a few hours (it only needs to be at that internal temp for a minute to kill all the bacteria, a few hours is more for convenience and over precaution). Then you get incredibly moist and flavorful chicken breasts!
Store in a Tupperware, or divvy out into meal prep containers, throw it in a hot pan for a quick sear if you're feeling fancy.
Life is too short for dry chicken!
by Guvmintperson
12 Comments
Just flash sear or touch it after at that point. But interesting nonetheless
Also why 155 and not 165?..
Yes! I also prefer to sous vide them to 155 for 2 hours, so they are firm but still tender and juicy. Once cooled I slice them up and freeze portions in baggies, super easy for adding to salads, wraps or bowls. Usually I get 3 pack of chicken breasts and shake on a different Penzeys seasoning to each one before sealing the baggies for cooking.
I did 6 pounds of chicken breast, pork loin, filet, and hamburger tonight. 4 different spice/sauce blends. I do a mix of rice and lentils and corn cooked in chicken stock with spices and chili crisp in the rice cooker. To make a meal I chop up the protein, fire up the wok, put a quick char on the protein then remove and reduce the sous vide bag liquid to make a sauce. Insanely good and I can produce a meal in less than 5 minutes. On the proteins i use a Jaccard and then dry brine prior to seasoning and placing in the bags.
I wish it was possible to sous vide without plastic. It always feels so wasteful to me…
Nah bruv you’ll never catch me cooking anything in plastic. Grosses me out so hard health wise.
Sounds pretty painful 😕
Hakuna your Tatas
If you have not tried this, can I recommend the “deli meat” method – you use moo gloo to glue one breast inverted onto another, roll them up and SV. Then you get tons of super moist slices. Works great with turkey breast too. Sometimes I follow the Serious Eats guidelines for just barely cooking it through, then put it on the pellet grill on low smoke to finish off.
Here is where I got it from: https://youtu.be/MDB0OUKTvJU?si=8kanFhFd8H4INalk
Where the hell is the water. Those need to be submerged.
Directions unclear, I have third degree burns now
Y’all have got to be the most brain dead sub sometimes, the amount of plastics on hot food in this picture is sad.
I’ve played with a bunch of times and temps and personally, 147.5 for an hour followed by ice bath and sear – Perfection!