Seasoned and sealed partially frozen, cooked at 145° for 2.5 hours. Dried and cooled on a wire rack in the freezer for 10 minutes, seared on medium-high on stainless steel with avocado oil.
Probably the best chicken breast I’ve ever had.
by Friedguyry
20 Comments
Looks right. Was it better than roasting it in the oven?
Why so long, the thickness?
Looks great! I had issues with the texture at 145… my brain just thought I was eating raw chicken even though it was perfectly safe. 150 is my go-to now and suddenly I love cooking chicken breast
I can never get a good sear in post sous vide chicken.
The entire reason I got a sousvide in the first place! I use it for chicken once a week!
150 for 48 minutes is the magic formula for breast IMO. Any longer and they go mushy.
https://preview.redd.it/ekqgzwj2d0de1.jpeg?width=1200&format=pjpg&auto=webp&s=b6d44fdd8a88663d349fdd25f2fd42e3c73cc97f
I did a 149 for 2 hours tonight. Came out perfect. Only had a Cajun spice on before bagging.
Looks good!
From the thumbnail, I thought it was a potato!
What are you guys doing with the chicken meet once it comes out? Just eat it, or a part of some other dish?
Absolute unit of a chicken breast
dont put hot food into your freezer/fridge, might spoil something
I avoided chicken breast like the plague before I got a sous vide. Now it’s so easy to make perfect white meat chicken. Good money saver as well because any decent lunch meat will be at least 5 bucks a pound. Chicken breast, I regularly see on sale at 1.29
I accidentally fell asleep last night and let my chicken breasts cook at 145 for 6hrs. I gave them an ice bath and put them in the fridge. Curious how they’ll be affected when I finish them
I’ll have to try this as I really struggle eating chicken breast cooked in other ways.
Recommendations for some basic seasonings? I expect I might do this for meal prep, so something versatile I could put on salads, in sandwiches, etc.
i’m on a diet and it’s the sous vide made eating chicken breast so easy
How are those so thick? Is that two squished together?
I brined one last night and the texture was 10/10 exactly like a chicken joint filet
I don’t like the texture unless it’s cooked at above 67-68C (152-154F) or above for roughly 1 hour.
I’ve tried 65C (149C) and the texture was a bit smooth and rubbery, which reminds me of raw chicken.
I get that it’s safe to eat, and that it’s my brain that isn’t used to well-cooked chicken breast. Even so, I prefer familiarity. 🤷🏻♂️
145 for 3 hours is even better