A sous vide cook today

[Jaxon]

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'...

[ACW3]

Looks really good, Jaxon.  I'd eat a plate, if you prepared me one.

Art

[Jaxon]

Looks really good, Jaxon.  I'd eat a plate, if you prepared me one.

Art

Now, Art...haven't I prepared a plate for you before? 
Come on down.

[tomcrete1]

Looks great, as an amateur I still haven't figured out the whole sous vide thing or the purpose of it. But if you do it, it must be great 

[HighOnSmoke]

Looks delicious Jack! I will take frozen breasts or whatever and through them in the Sous Vide with cold water. I usually allow about an hour more cooking time doing it this way. Saves having to thaw things out. Just make sure you use cold water and they will thaw as the water temp rises.

[Jaxon]

Looks great, as an amateur I still haven't figured out the whole sous vide thing or the purpose of it. But if you do it, it must be great 

C'mon, Tom, I know you have plenty of experience. 

I go to YouTube and watch.  Pull up the vids about the Anova or ANY sous vide cooks.  You are right...if I can do it, anyone can. 

j s'...

[Jaxon]

Mike, that's a great tip - I think.  Comments from Anova, etc say not to cook sous vide chicken from frozen.  Howsomever, starting with cold water - like I often thaw chicken - may be okay.  It would be sweet to be able to do it that way.

[sliding_billy]

Nice looking cook!

[HighOnSmoke]

Mike, that's a great tip - I think.  Comments from Anova, etc say not to cook sous vide chicken from frozen.  Howsomever, starting with cold water - like I often thaw chicken - may be okay.  It would be sweet to be able to do it that way.

Jack here is a link to the Food Lab that uses the Anova. Interesting article. This is where I get a lot of my Sous Vide info. I really like the Serious eats site.

[Jaxon]

Mike, that's a great tip - I think.  Comments from Anova, etc say not to cook sous vide chicken from frozen.  Howsomever, starting with cold water - like I often thaw chicken - may be okay.  It would be sweet to be able to do it that way.

Jack here is a link to the Food Lab that uses the Anova. Interesting article. This is where I get a lot of my Sous Vide info. I really like the Serious eats site.

[Pam Gould]

Mike, that's a great tip - I think.  Comments from Anova, etc say not to cook sous vide chicken from frozen.  Howsomever, starting with cold water - like I often thaw chicken - may be okay.  It would be sweet to be able to do it that way.

Jack here is a link to the Food Lab that uses the Anova. Interesting article. This is where I get a lot of my Sous Vide info. I really like the Serious eats site.

Mike is our resident expert on SV, I have called him several times and he always helps me, he da man for SV.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[drholly]

Looks really good, Jaxon.  I'd eat a plate, if you prepared me one.

Art

Let Art eat the plate - I'd prefer the stuff ON it...  Looks great, Jaxon!

[spuds]

Looks great, as an amateur I still haven't figured out the whole sous vide thing or the purpose of it. But if you do it, it must be great 

You will,oh yeah...yes you will.Dont fight it....just pass over to the dark side....

Nice cook Jax.

[africanmeat]

I like this anova  . it makes life so easy .
great meal Jax .

[Jaxon]

The chicken was good, so tonight we'll have pork chops, sweet potatoes, and blackeye peas.