I don't see a lot of chicken in the sub, so I thought I'd share. Turned out pretty well. 1:20 at 148F
by New-Reputation681
5 Comments
lcdroundsystem
Chicken breasts are the meat that benefits the most from sous vide. It’s like a different meat.
kikazztknmz
I can’t get enough of sous vide chicken. My partner isn’t the biggest fan (he’s a bit put off by the texture I guess, so I make his in the air fryer). But 149 for an hour and a half and a quick sear? Holy shit! I loved chicken already at 155, but being able to just toss in a bath as soon as I get home from work then a 1- minute sear for the most tender, juicy chicken ever is amazing to me. I’m new to this method, and I absolutely love everything I’ve made with it so far.
xicor
I really like chicken breast sousvide at 136. Very different texture but so juicy and good
rivertam2985
I’ll take a whole package of 6 large chicken breasts and sous vide all of them at the same time in 3 separate packages. Then I freeze the extra ones to use later. So many meal choices! Chicken pot pie. Or saute them with some pablano peppers to go with black beans and rice or tacos. Asian Stir Fry. Thai Red Curry Chicken. We raise cattle. Most of the time we eat beef, cuz, you know “that’s what’s for dinner.” Since I’ve discovered that you can sous vide chicken breasts, it’s like a whole new world opened up.
mrboomtastic3
Whenever im in the mood for some buffalo chicken dip. Sous vide chicken is the way to go
5 Comments
Chicken breasts are the meat that benefits the most from sous vide. It’s like a different meat.
I can’t get enough of sous vide chicken. My partner isn’t the biggest fan (he’s a bit put off by the texture I guess, so I make his in the air fryer). But 149 for an hour and a half and a quick sear? Holy shit! I loved chicken already at 155, but being able to just toss in a bath as soon as I get home from work then a 1- minute sear for the most tender, juicy chicken ever is amazing to me. I’m new to this method, and I absolutely love everything I’ve made with it so far.
I really like chicken breast sousvide at 136. Very different texture but so juicy and good
I’ll take a whole package of 6 large chicken breasts and sous vide all of them at the same time in 3 separate packages. Then I freeze the extra ones to use later. So many meal choices! Chicken pot pie. Or saute them with some pablano peppers to go with black beans and rice or tacos. Asian Stir Fry. Thai Red Curry Chicken. We raise cattle. Most of the time we eat beef, cuz, you know “that’s what’s for dinner.” Since I’ve discovered that you can sous vide chicken breasts, it’s like a whole new world opened up.
Whenever im in the mood for some buffalo chicken dip. Sous vide chicken is the way to go