How To Sous Vide Chicken (Easiest Chicken Recipe)
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- เผยแพร่เมื่อ 30 มิ.ย. 2023
- Make juicy chicken every time using a sous vide machine. Making chicken this way is super simple and makes meal prep quick and easy.
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INGREDIENTS LIST:
Chicken breast
Salt and Pepper
Favorite spices
Plastic bags zip top or vacuum sealable bags - แนวปฏิบัติและการใช้ชีวิต
Great job! Thanks for the info. 😊
I can’t wait to try it
Thank you
Have fun! Hope you enjoy making it thanks for watchig
Good stuff, just got a sous vide stick and definitely going to try this, thanks!
That's awesome there are so many great things you can make with a sous vide. Enjoy your new kitchen gadget. Thanks for watching and I hope you had fun making this one!
Trying this tonight
Dude speaks like he doesn't know where the comma is supposed to go
Ha!
Sounds like one of those AI voices everyone uses on instagram.
love your videos!. just a quick question.
when im cooking large batches of meat like 20kg, for the best tenderness of the meat, should i put the meat in the water befroe the water temperature reaches my desired temeprature or after it reaches my desired temperature?
Honestly I'm not sure if putting it in before the desired temp is hit will make a difference. I believe it wouldn't help make the meat more tender. You'd have to try and do some experiments to see if it would make a difference. If you do try it, start the cooking timer once the desired temp is reached.
Something that may help is finding the perfect time and temperature for what type of meat that you are cooking. So you may have to increase or decrease one or the other or even both.
If your cooking a lot of meat at one time ensure there is enough room between each bag of meat so that water can circulate in between them so things can cook properly
Thanks for watching! Hope this helps!
Caramelization?
Number 15...
Great video and accurate. Pro tip- Mix you seasoning and spices in a bowl and then drizzle for a pro-level result. Also, don't show us that shiny sheet pan again. It screams, NUBE!
I tried to make some chicken breast today but it came out really chewy. I cut it in 1" thick and sous vided at 142F for an hour before sear. Not tender at all. Any tips?
Go for 2 hours then sear it off
I recommend cooking the chicken in the sous vide as a whole chicken breast at the 149 F for 1 hour 30 mins. After it's been cooked in the sous vide sear it. Then let it rest for a few minutes and then cut it into your desired pieces.
It's best to do it this way because a whole chicken breast will be able to handle the long cooking time and the high temperature for that long period of time. Without fully breaking down and becoming overcooked. Compared to smaller pieces of chicken.
The smaller pieces will not be able to handle the time and temperature of the sous vide without breaking down and giving you the chewy/rubbery texture. If the chicken is chewy it's a good sign that it has been over cooked.
The other reason why your chicken might be chewy is because it is undercooked.
If you want to cook the chicken in the sous vide at a low temp then you will need to increase the cooking time. This will allow the chicken to fully cook and become tender.
Need to find the sweet spot.
Another benefit of cooking the chicken in whole pieces is that it will retain more of its juices compared to the cut pieces. When searing the cut pieces you will lose a lot of the juices as well.
Resting it before you cut it will also be very beneficial. It'll allow the protein fibers to rest letting it soak its juices back up. All these things will help you give the best end product.
If you can, try to use pieces of the chicken that are medium to larger in size that are roughly 2 to 3 inches thick.
Pieces like this will be able to handle the time and temp.
Chicken isn't a very forgiving protein if it isn't cooked right you will end up with an end product that isn't very good.
Hope this helps.
If you took the chicken right out of the bag and put it into a hot pan to sear for several minutes, that is enough time for the internal temperature to rise 23 degrees from 142F to 165F, which is when chicken dries out. To avoid this, I recommend putting the bags into cold water to let them cool down (see 6:28) even if you are going to eat them that day. Cooled chicken breasts (70F or below) can be safely seared without the center reaching an internal 165F.
@@user-Dumbunnynice tip about the cool down. I would have gone straight from the water bath to hot skillet
You didn't cook it long enough
The. narration. is really. strange.
I.Know.Right?
I think it's entertaining and clever.
What. ever. do you. mean.
Sounds like a.i. generated to me.
Ever watch Resident Alien? I feel like it's narrated by Harry 😂
Is that a person or a computer talking? Good video but the voice over is really hard to listen to
Talk normal please