Two nights ago we had filets as a first cook. I’ve had SV over the years but never in my own home. My family has not but their minds have been blown. The filets were a hit. 135 for 2 hrs with thyme in the bag. Seasoned before searing at 500 in cast iron with grapeseed oil (buying avocado today) for, 30-45 per side.
Round 2 is tonight and it’s boneless skinless breast with thyme, butter, and Cajun seasonings. Thinking of 155 for 4 hours. Not sure if I’ll broil then slice or just shred it since it’s going into a Cajun Alfredo pasta.
Any thoughts or feedback welcome. They’re going into to the bath 4 hours from now.
by DragonfruitChance714
6 Comments
Recently just did chicken breast and did 155 for 3-4 hours as well. It was for a meal prep so I just cut and shredded without a quick sear or anything and it was great after reheating throughout the week. You could definitely just shred it.
Start with Kenji for so many things sous vide. I wouldn’t do 155.
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
Lower that temp! I usually do 140-145 for chicken for a couple hours it’s fire every time
🚔🧈 incoming
155 is too high and 4 hours is a bit too long I think. Drop it down 10 degrees and halve the cooking time, maybe 2.5hrs at a push.
🚨🚨BUTTER 354, WE HAVE 10-71 IN PROGRESS, EN ROUTE🚨🚨