Hey Y'all, it's been a long time since I've cooked sous vide (under vacuum). Today it is Deb asked what's for supper and I didn't have a good answer. I looked in the freezer and saw a couple of large skinless, boneless chicken beasts - I mean beasts...they were large. I think they came from the Dolly Parton Chicken Farms. I wasn't in the mood to be grillin' after dark, so I decided to break out the Anova sous vide machine.
After the breasts were thawed quite a bit, I set the temp at 149* and when the bell dinged, I dropped the bags in for a 2 hour bath. Watched a ball game. When the next bell dinged, I took 'em out. I prepped a skillet with some olive oil and set the temp to sizzle - sprinkled on some Tony C and laid 'em in for a quick browning and they were done.
We served 'em with racamoni & cheese and butter beans. Okay, so they were leftovers.
Now, the main thing is this: the chicken was very tender and moist - honestly, I have a very hard time eating most white meat because it is dry and - well, just blah. I can't believe I ate the whole thing (where have you heard that before?).
lemme see if I can put the words into pictures:
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They really turned out.
just sayin'...