Author Topic: Sous Vide Chicken Breast (Read 12769 times)

RAD · « **Reply #-1 on:** July 17, 2018, 06:27:18 PM »

OK, this isn't just hype. This is some of the best skinless, boneless, breast I've ever had, Seriously. I don't much like chicken breast because it is way to dry for my liking. I couldn't stop eating my breast.

Pat dry and added some seasons.

In for swim at 148

Done, it will be two days before we eat.

Searing

Plated

HighOnSmoke · « **on:** July 17, 2018, 09:05:00 PM »

Looks delicious Ray! This is the only way I will eat chicken breasts. Everything else I have tried has dried them out.

KJRsmoker · « **Reply #1 on:** July 17, 2018, 09:09:56 PM »

Awesome!!!

Sous vide is the only way I'll cook chicken breasts and pork chops. There's no guessing whether they're under cooked or over cooked. SV cooks them through and keeps them juicy.

Roget · « **Reply #2 on:** July 17, 2018, 10:22:51 PM »

Looks good to me.
Chicken is one thing I have not sous vide.

ronman451 · « **Reply #3 on:** July 22, 2018, 04:18:07 PM »

Awesome. Question. Did you go directly from the fridge to the searing pan or did you warm them up somehow first?

RAD · « **Reply #4 on:** July 22, 2018, 09:04:23 PM »

Quote from: ronman451 on July 22, 2018, 04:18:07 PM

Awesome. Question. Did you go directly from the fridge to the searing pan or did you warm them up somehow first?

45sec in MW and then to pan

tlg4942 · « **Reply #5 on:** July 22, 2018, 09:07:25 PM »

I haven’t done chicken in the sv yet either... looks like I need too!

Author Topic: Sous Vide Chicken Breast (Read 12769 times)

RAD

Sous Vide Chicken Breast

HighOnSmoke

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KJRsmoker

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Roget

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ronman451

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RAD

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tlg4942

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