Just sharing the first cook. The Anova Precision arrived in the mail today. So I bought some thick chicken breast, something that would probably be too dry when done in a pan.
Following for the SeriousEats guide:
Simple salt and pepper in Ziploc bags.
63 C / 145 F for two hours.
Dried the breast, let it cool down for 10 min.
Sear on a piping hot skillet with olive oil.
Eat it hot immediately after.
The result was incredible for such a lean meat. Just very good and moist chicken as you’d get with a slow roast. A little hard on the edges as I really wanted to color it, but still good. A little light on flavour though.
For next time I’ll season more and add aromatics. Temp can probably go down to 60, I like that soft texture. And I am glad the fire alarm didn’t go off, next time I’ll use a less smokier oil.
I’m a fan, this was barely any effort and already more than good enough.
by JohnnieDarko
13 Comments
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I recently did my first sous vide chicken breast. I put a couple of fresh sprigs of rosemary, slice of lemon, salt, pepper and a small pad of butter. The rosemary really elevates it. I very briefly seared it. Made a believe out of my wife and I.
Did you displace the air out of those freezer bags?
Avocado oil is a great high temp alternative to olive oil. I don’t know if you heat the pan with the oil but better strategies are to oil the meat (not the pan) or to add the oil only after the pan has come up to temp
If your pan is smoking you probably had it to hot. This video changed how I think about searing, particularly after sous vide [https://www.youtube.com/watch?v=IZY8xbdHfWk](https://www.youtube.com/watch?v=IZY8xbdHfWk)
You will NEVER go back to just plain chicken breasts. This is the only way I eat chicken breast now. The best thing, you can use those sous vide chicken breasts for breading too instead of reverse searing them. That’s how I make my chicken tenders and chicken Parmesan ❤️.
2 hours plus set up and searing time for chicken that looks overdone. Wouldn’t it be easier to just do that in a pan?
I’m from near Buffalo. We have this marinade here called Chiavetta’s, it’s legendarily good. I’ve recently made several batches of sous vide chicken breast with this marinade in the bag. It is the most flavorful, moistest chicken breast that I’ve ever had, and it’s amazing.
I’ve been doing sous vide chicken breast every week this year. Turns out perfectly every time and helps me stay on track.
If you want to do a bunch at once (like a Costco haul), after sous vide, pat them dry, season, spray with oil and broil them for color development. I then cut up the breasts, vacuum pack into portions and freeze them. Thaw in fridge overnight before using. One batch lasts me a few months.
Welcome to the happiness. You can get more even color if you use a bunch more oil. You don’t have to get the oil smoking hot but you should pre-heat it (350-375 F if you have a way to measure). You also want contact with the oil all the way across the surface. If you have a protein press (weight), this is a good place to use it.
Alternately, oil the meat lightly and then finish it over a very hot, pre-heated grill outside. Use direct heat, about 45-60 seconds total per side. That’s my favorite way of doing it.
You should slice against the grain not with it. Other than that it looks good.
Damn, that pan has been through it, and I bet it will still be going for many more years. Is that a restaurant pan? Looks like the ones you see on the line.