Other Cooking Equipment > SOUS VIDE COOKING

Sous Vide Chicken Breast

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Roget:
I sous vide a couple of chicken breasts for dinner last night.
Not a lot to see here except the finished product. (which turned out very good)
I seasoned them with a garlic & rosemary seasoning and let them bathe for two hours & fifteen minutes @150°.
Then I seared them with the trusty Bernzomatic.
Very moist and tender.

HighOnSmoke:
Nice looking plate of food Roget!

TMB:
Looks good, at some point I need to try that way of cooking

Old Hickory:
Sous Vide is always tender, and I love rosemary in the seasonings.

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