Has anyone tried Josh Weismann’s chicken breast recipe? Looking for some sous vide meal prep hacks
Has anyone tried Josh Weismann’s chicken breast recipe? Looking for some sous vide meal prep hacks
by No-Command-9141
23 Comments
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TX-911
Although I’ve never tried, 156 seems really high to me for some reason. I love 143 if searing after. Just my take.
-Po-Tay-Toes-
Seems pretty basic and simple. Go for it.
Also check out the article on serious eats about sous vide chicken, it goes a little into the science and what different temperatures and timings do to the breast.
Boldaddy
It looks good. I typically set mine to 150 and go for 2 to 3 hours. A little lower and longer.
pancakeunicorn
Wow, 156 for breast meat is way too high in my opinion.
zcrc
I’ve never followed that recipe specifically but I do essentially this all the time. However I use a lower temp for a little longer. 145 for 2hrs.
For seasoning I usually take a tbsp of olive oil or so and mix in smoked paprika, SPG, parsley or whatever I want and rub the chicken in that before sous vide.
ExpertRaccoon
Looks like a pretty standard sous vide recipe, should be all good.
LogicPuzzler
I’d do 156 for chicken destined for chicken salad, but that’s too firm/traditional (to my tastes, anyway) for eating as is. 150 is my sweet spot for that. Otherwise, yeah, this is the straightforward simple way to make perfect chicken breasts.
Buy a bunch of skinless breasts, season and vacuum seal in single-serving portions, and toss them in the freezer. You now have a no-brainer dinner protein that’s ready in 70 minutes. I use different seasonings but don’t label which bag has which seasoning. Got to have some mysteries in life, right?
salesmunn
Pickle brine your breasts, pat dry then sous vide at 140-145, quick touch to a hot grill for appearances and you have a delicious, healthy piece of protein.
DrFiveLittleMonkeys
Yeah, I do chicken and turkey breast at 142F for 2-4h. Salt and pepper and sometimes other spices/herbs. No oil. His temp is way too high!
IMO the park tenderloin came out better. I’d say like 150 for 1.5 hours for chicken breast. But he’s right it’s the best healthy meal prep. Reheats so well.
northman46
IMHO 156 is too high. 142 is my preference, and 1,5 hrs might not Bek long enough depending on thickness
devlifedotnet
For people who don’t normally like chicken breast cooked by traditional methods, 60C for 2hrs is where it’s at imo. 69 is WAY too high unless you like that traditional slightly more pullable texture.
Texus86
Good summary of chicken breast time and temp here.
I want to fry chicken. Can I cook it sous vide, cool it, dry it and then dredge and quick fry? Anybody tried that?
johyongil
READ THE WHOLE RECIPE FIRST.
mattynapps
The best chicken breast recipe uses chicken thighs
francisfordpoopola
I really feel pounding the chicken is key for any chicken not on the bone. It changes sear so much.
BillyBong94
This is hardly a recipe
future_lard
I do 57-58c, am i stupid?
roosterSause42
156 is too high for searing after without the ice bath
jamesflies
This video was a bit of a game changer for me. Taught me a bit about the science behind it. I typically do 140-145 but now I use this method to ensure a good sear, which is where the flavor comes in.
I do 148 for three hours and then chill then sear. If you vacuum seal, they are actually good for up to a month in the fridge after sous vide so I tend to do a whole family pack at a time and eat them over a course of a few weeks.
23 Comments
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Although I’ve never tried, 156 seems really high to me for some reason. I love 143 if searing after. Just my take.
Seems pretty basic and simple. Go for it.
Also check out the article on serious eats about sous vide chicken, it goes a little into the science and what different temperatures and timings do to the breast.
It looks good. I typically set mine to 150 and go for 2 to 3 hours. A little lower and longer.
Wow, 156 for breast meat is way too high in my opinion.
I’ve never followed that recipe specifically but I do essentially this all the time. However I use a lower temp for a little longer. 145 for 2hrs.
For seasoning I usually take a tbsp of olive oil or so and mix in smoked paprika, SPG, parsley or whatever I want and rub the chicken in that before sous vide.
Looks like a pretty standard sous vide recipe, should be all good.
I’d do 156 for chicken destined for chicken salad, but that’s too firm/traditional (to my tastes, anyway) for eating as is. 150 is my sweet spot for that. Otherwise, yeah, this is the straightforward simple way to make perfect chicken breasts.
Buy a bunch of skinless breasts, season and vacuum seal in single-serving portions, and toss them in the freezer. You now have a no-brainer dinner protein that’s ready in 70 minutes. I use different seasonings but don’t label which bag has which seasoning. Got to have some mysteries in life, right?
Pickle brine your breasts, pat dry then sous vide at 140-145, quick touch to a hot grill for appearances and you have a delicious, healthy piece of protein.
Yeah, I do chicken and turkey breast at 142F for 2-4h. Salt and pepper and sometimes other spices/herbs. No oil. His temp is way too high!
Yeah I’ve done this one a bunch. [This is the recipes from the video where he does the sous vide meal preps.](https://www.joshuaweissman.com/post/meal-prep)
IMO the park tenderloin came out better. I’d say like 150 for 1.5 hours for chicken breast. But he’s right it’s the best healthy meal prep. Reheats so well.
IMHO 156 is too high. 142 is my preference, and 1,5 hrs might not Bek long enough depending on thickness
For people who don’t normally like chicken breast cooked by traditional methods, 60C for 2hrs is where it’s at imo. 69 is WAY too high unless you like that traditional slightly more pullable texture.
Good summary of chicken breast time and temp here.
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
I want to fry chicken. Can I cook it sous vide, cool it, dry it and then dredge and quick fry? Anybody tried that?
READ THE WHOLE RECIPE FIRST.
The best chicken breast recipe uses chicken thighs
I really feel pounding the chicken is key for any chicken not on the bone. It changes sear so much.
This is hardly a recipe
I do 57-58c, am i stupid?
156 is too high for searing after without the ice bath
This video was a bit of a game changer for me. Taught me a bit about the science behind it. I typically do 140-145 but now I use this method to ensure a good sear, which is where the flavor comes in.
https://youtu.be/k89hp50kvFQ?si=DxUAGkrRZkuMhNz7
I do 148 for three hours and then chill then sear. If you vacuum seal, they are actually good for up to a month in the fridge after sous vide so I tend to do a whole family pack at a time and eat them over a course of a few weeks.