First time doing chicken breast, second time doing sous vide
First time doing chicken breast, second time doing sous vide
by drummerboy2749
6 Comments
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drummerboy2749
Salt, pepper, garlic and onion powder, paprika, and Italian seasoning. Drizzled with some olive oil and bathed for 4 hours at 150° then flash seared on the skillet for a few moments.
It’s for our grilled chicken Caeser salad
cheeseflosser
I’ve sous vide a ton and still have yet to make a chicken breast with good texture.
Delicious-Ad-9361
I sous vide chicken often. Bag the breasts as soon as I get home from the grocery store, no seasoning. Right in the freezer they go. I like a 145f for 2 to 3hrs from frozen. Pat dry, add seasoning, and sear on the Blackstone. Its great. I make snack wraps, sandwiches, dice it up cold and throw it in a salad. Actually, typing this up has inspired me to fire up the bath and pull a bag. 🍻
Cobra_McJingleballs
Looks incredible. I get such great results at 145 that I’m actually able to eat it plain, at first. The moisture/texture is just so perfect.
kikazztknmz
I love sous vide chicken. I do 149 for 90 minutes, quick sear, and absolutely delicious. Welcome to the club!
6 Comments
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Salt, pepper, garlic and onion powder, paprika, and Italian seasoning. Drizzled with some olive oil and bathed for 4 hours at 150° then flash seared on the skillet for a few moments.
It’s for our grilled chicken Caeser salad
I’ve sous vide a ton and still have yet to make a chicken breast with good texture.
I sous vide chicken often. Bag the breasts as soon as I get home from the grocery store, no seasoning. Right in the freezer they go. I like a 145f for 2 to 3hrs from frozen. Pat dry, add seasoning, and sear on the Blackstone. Its great. I make snack wraps, sandwiches, dice it up cold and throw it in a salad. Actually, typing this up has inspired me to fire up the bath and pull a bag. 🍻
Looks incredible. I get such great results at 145 that I’m actually able to eat it plain, at first. The moisture/texture is just so perfect.
I love sous vide chicken. I do 149 for 90 minutes, quick sear, and absolutely delicious. Welcome to the club!