This is from FDA website 145 degrees is good if you hold it for 8 minutes The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C)
I did steak on the sous vide function on my instant pot and my brother, who was visiting, was impressed. He'd told me he really wouldn't eat much more than a 6 oz steak and the steak I made was 10 oz and he ate the WHOLE steak. I was honest that I'd never tried sous vide before and said well, if it doesn't come out good, we can go out to eat. Didn't go out to eat.
Enjoy your vidoes. Thanks. I bought one of the regular sous vide machine...used it twice, returned it!. Bought the Instant Pot Duo Plus about 3 weeks ago. Oh my word!! Yezz..will only sous vide from now on. You have given me the courage to try the breast. Cross fingers please! LOL
Thank you for making this video! I never really understood about sous vide, and your video did a great job of explaining it. Now that I see how well the Duo Evo Plus does with this task, I'm going to give it a try. This would be great in a wrap or maybe even fajitas with the right seasonings at the end. I hate overcooked chicken, so this sounds about perfect for me.
I think you will be very impressed and I think this will become a common way to cook chicken breast in the near future now that the duo evo does it so well... thanks for watching!!
Instant pot duo crisp sous vide as well. It says to use the pressure cooker lid for best results, I think it would maintain a more accurate temp than the lid with the steamer vent
You could be correct but it took it a long time to come to temp the last time I tried it...but I haven't ruled out trying it again...thanks for watching!
according to the Duo Crisp manual..... Place and close the lid as described in Pressure Control Features-Pressure Cooking Lid. Note: The quick release switch will automatically set to Seal when the lid is closed. For Sous Vide it does not matter if the quick release switch is set to Seal or Vent. Note: The pressure cooking lid is not necessary when cooking sous vide, however it is recommended for optimal temperature control.
I sous vide in my instant pot as well. It doesn't circulate the water, which allegedly results in a more consistent texture. But for someone who has just started sous vide, it works just fine, still cooking things better than I ever have before.
I put hot tap water in my six quart instant pot pro and set the temperature at 130. After 40 minutes, it still had not started cooking. I checked the temperature with my thermometer and it said it was 132. What gives?
Hi John, Not sure if you will see this question as this video was a while ago. But, I am wondering where you got or if you could provide a link for the glass lid with the built in opening for the Anova. I saw the black one on Amazon. But, it is not glass with the handles. Well done!
I'm somewhat limited on storage so being able to do sous vide with the insta pot is a big plus. I'm sure the Innova is more capable if one were doing a lot of souse vide. Based on your videos, I'll definitely be verifying the water temp is at least close to what I set.
Brand new subscriber here. Love your videos, Mr Sanders! Wanted to doublecheck this: When you're talking about searing your chicken after completing the "Sous Vide" cooking... do you set the InstantPot to "Saute" to preheat and sear poultry, correct? Thanks so much for all the fantastic lessons and information!🍽💟🍽🍃
Thanks for subscribing... and yes... set it to saute and let it heat for a few minutes with a little avocado oil in the bottom... then sear until you get a little cookie... hope this helps and thanks for watching!!!
@@JohnSanders @claudTalkz. I Sous Vide steaks in my Duo Crisp tonight....it took 1 hr and 10 mins to come to 130 degrees with hot water added to the half fill line with the pressure lid on (per instant pot directions). I'm getting an Anova right now.....took way too long.
I agree and that is not bad it would certainly do for the occasional sous vide... the only thing that does bother me about it is that the Duo Evo plus does it very better as far as time to heat... that may not matter to many people though so thank you for pointing that out and adding your thoughts...I genuinely appreciate it and the more info from different people the better!!! I have linked the due Evo plus video below just so people can compare... however... it does not air fry and that is a bigger deal in my opinion... th-cam.com/video/S0btwmIuwm8/w-d-xo.html
Just starting down this bunny trail due to the Pandy. A lot of us in Dallas eat out most of the time, but we're now starting to cook at home. Should I get a vacuum sealer vs just using Ziplocs; does it preserve my food that much longer? We're trying to eat at home at least 90% of the time but we're not great at planning meals.
I highly recommend... it adds considerable time to freezer life... and even though I don't freeze a lot of stuff when I do I like knowing it adds more time and it will be better when thawed...thanks for watching!!!
@@JohnSanders Wow, thx for the quick response! I just asked another Q on another video bc we're gonna bug out of TX and travel to middle-of-nowheres...there's too many restaurants around here.
New subscriber here. Can you tell where you got your digital thermometer? I see a lot of youtube chefs using that style these days... My old school analog is too dang slow 🐢🐢🐢 Great vids btw. Thanks :)
A little more than half way... but mainly just make sure you have enough to submerge the chicken completely with a inch or better to spare... hope this helps and thanks for watching!!!
@@JohnSanders Induction friendly also means its friendly to dissipating heat too. I know its multi purpose that way but really I'll stick with an ice chest that insulates and stops my machine having to work more using more energy keeping the temp level (espec for those long slow sous vides)
John, you mentioned that you did not have a good sous vide experience with the Duo Crisp because it took too long to come to temp. Does it do ok otherwise once it does come to temp, or is the sous vide function totally inept for that purpose? I make yogurt successfully with the sous vide so it is worth something. However, if you think I should go get a Duo Evo Plus just say the word. 😊 Thanks for such a great channel. I thoroughly enjoy watching.
I am worried with the amount of time it takes to get to temp and believe that might affect its ability to maintain temps so I have not tried a complete cook... hope this helps and thanks for watching!!!
John Sanders this is the next day after reading your response. As a test, I put half a pot of 125 degrees plain water in the Duo Crisp and set it to sous vide 8 hours at 135 degrees. It reached temp in about half an hour and has maintained right at 135 for the past 4 hours. Of course, there was no food in the water, which I am sure would have it’s effect on the temperature. I do hope you will give the Duo Crisp another chance at sous vide and post your results positive or negative. Since you had doubts about it maintaining temp, I was concerned about my yogurt not staying at 110 for the 8 hours, but I feel like the milk probably maintained like the water did, so I feel better about using the sous vide for yogurt.
Good video. I need to check these devices out because we hate stringy, tough chicken. They need to go back to raising regular chickens instead of these modified for large serving size breasts. I am curious why you bought the Anova over the Instant Pot version since the IP can be used with other pots? I didn't even realize IP has one.
I didn't mention the pot I was using with the Anova in this video but I explain it better in the sous vide ribeye video...you can use the Anova with any pot...I purchased the Anova before instant pot had a stick sous vide on the market...thanks for watching and this method of cooking chicken breast is really good and it will eliminate stringy and tough chicken...thanks for watching!
You can do it from frozen too. If you vacuum seal your meat and freeze it like I do, you can drop it straight into the hot water frozen. It takes four hours instead of two. But you don’t need to plan ahead by putting frozen meat in the fridge two days early and risk forgetting it or anything like that. I’ve also seen chicken prepackaged to go in the freezer. You don’t have to unpack it and repack it to cook it. Throw that treasure right into the water as is.
Looks as if the instant pot chicken breast was a bit more moist than the other chicken. I am cajun so I have to season and marinate my chicken prior to cooking.
Turkey. Did someone say turkey? I quartered my Thanksgiving turkey and cooked it sous vide. Everything you just said about the chicken goes exactly the same for the turkey. It doesn’t look the same (unless you get a clothes hanger and wire it back together). But don’t do that. Brown up the skin with the shop torch and slice it up on the plate. Nobody will know except it will taste better than any turkey they ever had. I don’t know how you got the smell of that chicken to come through my IPad. Amazing.
Haha... You must have that new smellovision app installed...lol...and turkey I'm am positive would come out spectacular with this method and torch...thanks for watching!
I have a website but I don't do much with it... just redirects you to my TH-cam page...www.jelly007.com and smellovision is a must...lol... the instant por air fryer lid is for 6qt only... thanks for watching and I'm glad you enjoy the videos!!!
Why I wont use my IP for sous vide is because it doesnt circulate the water so you can get hot spots and cold spots in the IP. The IP is a good jack of all trades but I will stick with my anova being a specialist device.
For several years I used my water distiller as my sous vide device. Everything turned out perfect every time eventhough the water doesn't circulate mechanicaly. I had a sous vide oven where the water did circulate, however, I get the same results without circulating. That instapot does a great job and I love it.
As the water heats in the Instant Pot, the temperature differential causes some water circulation. Granted it's not as much as with the Anova, but there is still some circulation.
I ate both and they are excellent..very little difference although there was a slight difference...I could actually tell the difference...one was a little more juicy and that was the instant pot...I guess 2 degrees does mean something...thanks for watching!
I don't put anything on chicken when using sous vide...I think it stays in contact a little too long and the salt kinda dries it out... thank's for watching!!
When mentioning anything, please be sure to always mention when it's been sent to you, for free (&, of course, if you've been compensated in ANY way, to show, place, mention, review, promote, link etc) Even if being honest, that still introduces a bias that the viewer (& consumer) being influenced, has the absolute moral (& legal) right to be made aware of. As both a viewer & consumer, your attention to the required disclosure would be greatly appreciated. ~ Thanks for all you continue doing here. Stay safe & be well.
Nothing in this video or any video in a year or so was given to me...I am not affiliated with anyone whatsoever and I pay for everything you see... not sure how else to word it but feel free to ask any other questions to help assure that no one no where has paid me or even suggested me to promote or advertise their product...
If he had sprinkled it with some parsley or oregano, it may have looked better. Put that next to some stuffing browned up in the Ninja Foodi and I’m sure everyone would be feeling hungry fast. I would have dropped a pat of butter in that bag to some into that chicken while it was cooking, but that’s it.
not saying it didn't taste good but I couldn't eat that lol on looks alone.... im thinking might be better pressure cooked then air fried? chicken is tough to get right, I did a couple of bone in breasts the other night in the foodi on roast, canola oil and garlic salt, did them on 300 degrees and they were SUCCELENT lol
This is from FDA website
145 degrees is good if you hold it for 8 minutes
The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C)
Great video my man, and thanks for the cooks illustrated link as well. Very helpful.
Glad you enjoyed the video...thanks for watching!!!
I've watched some of your sous vide videos. Very informative, and you have a great personality.
Thank you Brian... glad you enjoy my videos!!! And thank you for watching!!!
You have the best video!! Love you John Sanders!!
Thank you so much!!! And thank you for watching!!!
I did steak on the sous vide function on my instant pot and my brother, who was visiting, was impressed. He'd told me he really wouldn't eat much more than a 6 oz steak and the steak I made was 10 oz and he ate the WHOLE steak. I was honest that I'd never tried sous vide before and said well, if it doesn't come out good, we can go out to eat. Didn't go out to eat.
That is good to hear...I think it is an excellent way to cook a steak...glad your brother enjoyed it and thanks for sharing that!!!
Thank you for making a video understandable so I can finish my supper tonight. My chicken is in the IP DUO right now.
Enjoy your vidoes. Thanks. I bought one of the regular sous vide machine...used it twice, returned it!. Bought the Instant Pot Duo Plus about 3 weeks ago. Oh my word!! Yezz..will only sous vide from now on. You have given me the courage to try the breast. Cross fingers please! LOL
It makes a really good meal...I do recommend a instant read thermometer to verify the water temp...thanks for watching!!!
@@JohnSanders HeHe!! I did the breast! Literally threw it in trash! It was so dry and tough! AARRGGHH!
Thank you for making this video! I never really understood about sous vide, and your video did a great job of explaining it. Now that I see how well the Duo Evo Plus does with this task, I'm going to give it a try. This would be great in a wrap or maybe even fajitas with the right seasonings at the end. I hate overcooked chicken, so this sounds about perfect for me.
I think you will be very impressed and I think this will become a common way to cook chicken breast in the near future now that the duo evo does it so well... thanks for watching!!
Instant pot duo crisp sous vide as well. It says to use the pressure cooker lid for best results, I think it would maintain a more accurate temp than the lid with the steamer vent
You could be correct but it took it a long time to come to temp the last time I tried it...but I haven't ruled out trying it again...thanks for watching!
I use the lid and the vent does not need to be open.
according to the Duo Crisp manual.....
Place and close the lid as described in Pressure Control Features-Pressure Cooking Lid.
Note: The quick release switch will automatically set to Seal when the lid is closed. For Sous Vide it does not matter if the quick release switch is set to Seal or Vent.
Note: The pressure cooking lid is not necessary when cooking sous vide, however it is recommended for optimal temperature control.
I sous vide in my instant pot as well. It doesn't circulate the water, which allegedly results in a more consistent texture. But for someone who has just started sous vide, it works just fine, still cooking things better than I ever have before.
I totally agree...it's a good way to try out sous vide and quite honestly it does just as good of job....thanks for watching!
Thanks for another great and informative video. I will be cooking chicken breast sous vide in my Duo Evo Plus.
You will be impressed!!! Thanks for watching!
I love watching your videos!
Very good to hear and thank you for watching!!
Love your video… Can I use my instant pot Duo for sous vide? Are there videos to tell us how ?
You can and there are videos but I recommend if you plan to very much look into circulator
Thank you so much for this video.
I put hot tap water in my six quart instant pot pro and set the temperature at 130. After 40 minutes, it still had not started cooking. I checked the temperature with my thermometer and it said it was 132. What gives?
Hi John, Not sure if you will see this question as this video was a while ago. But, I am wondering where you got or if you could provide a link for the glass lid with the built in opening for the Anova. I saw the black one on Amazon. But, it is not glass with the handles. Well done!
im trying to find same instant pot you have but 6 quart,do they have this technology in a 6 quart
Yes...I think so...
Thank you so much for your video! Do you check the internal temp of chicken when it is done?
Can you tell me the brand and size of that clear rectangle water holder thing. It is perfect size
I'm not sure i know which thing you are referring to...
@@JohnSanders he is talking about the water jug you used to seal your chickin with water in,lol i think
I'm somewhat limited on storage so being able to do sous vide with the insta pot is a big plus. I'm sure the Innova is more capable if one were doing a lot of souse vide. Based on your videos, I'll definitely be verifying the water temp is at least close to what I set.
I think it is perfect for occasional sous vide and glad my video helped...thanks for watching!!!
Brand new subscriber here. Love your videos, Mr Sanders!
Wanted to doublecheck this: When you're talking about searing your chicken after completing the "Sous Vide" cooking... do you set the InstantPot to "Saute" to preheat and sear poultry, correct?
Thanks so much for all the fantastic lessons and information!🍽💟🍽🍃
Thanks for subscribing... and yes... set it to saute and let it heat for a few minutes with a little avocado oil in the bottom... then sear until you get a little cookie... hope this helps and thanks for watching!!!
that would make a good chicken salad thanks john
Yes it would...me and Babydoll discussed that last night!!! Thanks for watching!
I wonder if the sous vide function on the duo crisp unit works as well....
It had not in my experience...took too long to come too temp...but I may dip more testing...thanks for watching!
@@JohnSanders @claudTalkz. I Sous Vide steaks in my Duo Crisp tonight....it took 1 hr and 10 mins to come to 130 degrees with hot water added to the half fill line with the pressure lid on (per instant pot directions). I'm getting an Anova right now.....took way too long.
I agree and that is not bad it would certainly do for the occasional sous vide... the only thing that does bother me about it is that the Duo Evo plus does it very better as far as time to heat... that may not matter to many people though so thank you for pointing that out and adding your thoughts...I genuinely appreciate it and the more info from different people the better!!! I have linked the due Evo plus video below just so people can compare... however... it does not air fry and that is a bigger deal in my opinion...
th-cam.com/video/S0btwmIuwm8/w-d-xo.html
There are many choices...I get confused too!! Thanks and I am glad you enjoy the videos and thanks for watching!!!
bbq chicken, can you cook with the sauce or will that make the meat tough?
Just starting down this bunny trail due to the Pandy. A lot of us in Dallas eat out most of the time, but we're now starting to cook at home. Should I get a vacuum sealer vs just using Ziplocs; does it preserve my food that much longer? We're trying to eat at home at least 90% of the time but we're not great at planning meals.
I highly recommend... it adds considerable time to freezer life... and even though I don't freeze a lot of stuff when I do I like knowing it adds more time and it will be better when thawed...thanks for watching!!!
@@JohnSanders Wow, thx for the quick response! I just asked another Q on another video bc we're gonna bug out of TX and travel to middle-of-nowheres...there's too many restaurants around here.
I don't see the link to the website. Thanks for the video.
I'm sorry... which website?
@@JohnSanders in the video you talked about a website that spoke on the lower temp for chicken. You mentioned linking to that in the description.
@@InsaneAng this one tells a lot of info on it...
www.cooksillustrated.com/articles/1131-is-sous-vide-safe
Are you going to put link to your sous vide pot and the circulator
I have a video on the Tuxton pot that I linked below and the circulator is a Anova... they are both very good devices...
@@JohnSanders I think you forgot to put the link :)
I don't actually have one but I'm sure you can find them on Amazon by searching Anova sous vide and Tuxton sous vide Pot...
New subscriber here. Can you tell where you got your digital thermometer? I see a lot of youtube chefs using that style these days... My old school analog is too dang slow 🐢🐢🐢
Great vids btw. Thanks :)
That is a Thermapen MK4 ... Kinda pricey but i love it!!! Thank you for watching my Videos!!
Where do you get that lid for the evo plus?
I got it from instant pots website...they have 3 different sizes...thanks for watching!
love this. New friend Ruthie
Thanks Ruthie...I'm glad you enjoyed it and thanks for watching!!!
Would the instant pot more efficient if you place the pressure cooker lid on it. The slow cooker lid has a hole which will lower the temperature.
How much hot water did you add to the IP Duo Evo plus before you put your chicken in?
A little more than half way... but mainly just make sure you have enough to submerge the chicken completely with a inch or better to spare... hope this helps and thanks for watching!!!
The food is nice, but the cookware is nice👍
Thanks...I love that kinda stuff!!! Thanks for watching!
What pot or especially lid did you use with your anova please?
It looks like it's the Tuxton Home THBCZ3-SS9-G Chef Series Sous Vide Pot.
@@fuhgedabouditta Thank you, yes it does. Not paying $90+ for a pot though. Not sure why they chose uninsulated stainless as a Sous Vide pot.
It is a Tuxton sous vide pot and I do love it... induction friendly too
Here is the review I did on the Tuxton.
th-cam.com/video/CEhi5Tqo48g/w-d-xo.html
@@JohnSanders Induction friendly also means its friendly to dissipating heat too. I know its multi purpose that way but really I'll stick with an ice chest that insulates and stops my machine having to work more using more energy keeping the temp level (espec for those long slow sous vides)
How much longer if using frozen meat?
I have not done that with chicken but I would add at least 30 minutes or so...thanks for watching!!!
I think the instapot would hold the temp if you put the instapot lid on it.
I am looking for your sons Chicken salsa chip and cheese instant pot recipe can you send the Link? I lost mine and don’t remember all the ingredients
Here it is Kathy and it is a good one...I need to make some of this myself...thanks for watching!
th-cam.com/video/nfZGboIhBno/w-d-xo.html
John, you mentioned that you did not have a good sous vide experience with the Duo Crisp because it took too long to come to temp. Does it do ok otherwise once it does come to temp, or is the sous vide function totally inept for that purpose? I make yogurt successfully with the sous vide so it is worth something. However, if you think I should go get a Duo Evo Plus just say the word. 😊 Thanks for such a great channel. I thoroughly enjoy watching.
I am worried with the amount of time it takes to get to temp and believe that might affect its ability to maintain temps so I have not tried a complete cook... hope this helps and thanks for watching!!!
John Sanders this is the next day after reading your response. As a test, I put half a pot of 125 degrees plain water in the Duo Crisp and set it to sous vide 8 hours at 135 degrees. It reached temp in about half an hour and has maintained right at 135 for the past 4 hours. Of course, there was no food in the water, which I am sure would have it’s effect on the temperature. I do hope you will give the Duo Crisp another chance at sous vide and post your results positive or negative. Since you had doubts about it maintaining temp, I was concerned about my yogurt not staying at 110 for the 8 hours, but I feel like the milk probably maintained like the water did, so I feel better about using the sous vide for yogurt.
Good video. I need to check these devices out because we hate stringy, tough chicken. They need to go back to raising regular chickens instead of these modified for large serving size breasts. I am curious why you bought the Anova over the Instant Pot version since the IP can be used with other pots? I didn't even realize IP has one.
I didn't mention the pot I was using with the Anova in this video but I explain it better in the sous vide ribeye video...you can use the Anova with any pot...I purchased the Anova before instant pot had a stick sous vide on the market...thanks for watching and this method of cooking chicken breast is really good and it will eliminate stringy and tough chicken...thanks for watching!
WHAT BRAND IS YOUR TABLET STAND
It is a SUPTEK...I got it on Amazon a while back...thanks for watching!
THANKS
Is it safe cooking in plastic like that?
Can I do that in the Ninja foodi and if so how?
I don't think so... if it is possible I'm not aware of it!!!
Jelly007 it looks 👀 so tasty I’ve never used this method of preparing chicken 🐓 but I might try it. Thanks again for an awesome video...🦋🦋🦋
They were both very good and they were quite better than any other method I've ever used to cook chicken breast...thanks for watching!
You can do it from frozen too. If you vacuum seal your meat and freeze it like I do, you can drop it straight into the hot water frozen. It takes four hours instead of two. But you don’t need to plan ahead by putting frozen meat in the fridge two days early and risk forgetting it or anything like that. I’ve also seen chicken prepackaged to go in the freezer. You don’t have to unpack it and repack it to cook it. Throw that treasure right into the water as is.
Looks as if the instant pot chicken breast was a bit more moist than the other chicken. I am cajun so I have to season and marinate my chicken prior to cooking.
They were really close... I'm sure marinating would only make them better...thanks for watching!!!
Turkey. Did someone say turkey? I quartered my Thanksgiving turkey and cooked it sous vide. Everything you just said about the chicken goes exactly the same for the turkey. It doesn’t look the same (unless you get a clothes hanger and wire it back together). But don’t do that. Brown up the skin with the shop torch and slice it up on the plate. Nobody will know except it will taste better than any turkey they ever had. I don’t know how you got the smell of that chicken to come through my IPad. Amazing.
Haha... You must have that new smellovision app installed...lol...and turkey I'm am positive would come out spectacular with this method and torch...thanks for watching!
@#TRUMP GIRL I thought the Air Fryer lid was only for the 6qt.
I have a website but I don't do much with it... just redirects you to my TH-cam page...www.jelly007.com and smellovision is a must...lol... the instant por air fryer lid is for 6qt only... thanks for watching and I'm glad you enjoy the videos!!!
Why I wont use my IP for sous vide is because it doesnt circulate the water so you can get hot spots and cold spots in the IP. The IP is a good jack of all trades but I will stick with my anova being a specialist device.
I understand that...I have been impressed with its consistent temps though...thanks for watching!
For several years I used my water distiller as my sous vide device. Everything turned out perfect every time eventhough the water doesn't circulate mechanicaly. I had a sous vide oven where the water did circulate, however, I get the same results without circulating. That instapot does a great job and I love it.
As the water heats in the Instant Pot, the temperature differential causes some water circulation. Granted it's not as much as with the Anova, but there is still some circulation.
Your husband has to love you and your cooking.
She's literally crazy about it...lol... thanks for watching!!!
You didn't taste test both of them!
I ate both and they are excellent..very little difference although there was a slight difference...I could actually tell the difference...one was a little more juicy and that was the instant pot...I guess 2 degrees does mean something...thanks for watching!
The chicken cooked at 146-148 is going be more moist than the one at 150.
No Lawry's this time. 😄
I don't put anything on chicken when using sous vide...I think it stays in contact a little too long and the salt kinda dries it out... thank's for watching!!
Instant Pot...
150 degrees 2 hours
I tried this with my Instant Pot. It definitely helps to bump up 5-7 degrees to hold at the correct temp.
If you were not my favorite cooking show I’d be pretty stupid!
Thanks Gary...I'm glad you enjoy it and thank you for watching!!!
When mentioning anything, please be sure to always mention when it's been sent to you, for free (&, of course, if you've been compensated in ANY way, to show, place, mention, review, promote, link etc) Even if being honest, that still introduces a bias that the viewer (& consumer) being influenced, has the absolute moral (& legal) right to be made aware of. As both a viewer & consumer, your attention to the required disclosure would be greatly appreciated. ~ Thanks for all you continue doing here. Stay safe & be well.
Nothing in this video or any video in a year or so was given to me...I am not affiliated with anyone whatsoever and I pay for everything you see... not sure how else to word it but feel free to ask any other questions to help assure that no one no where has paid me or even suggested me to promote or advertise their product...
You tried it! LOL Speak what you know!
sorry brother, this time I gotta say that that does not look appetizing lol
I think you might be surprised but I get it...chicken breast ain't the best meal I ever ate...lol...thanks for watching!
If he had sprinkled it with some parsley or oregano, it may have looked better. Put that next to some stuffing browned up in the Ninja Foodi and I’m sure everyone would be feeling hungry fast. I would have dropped a pat of butter in that bag to some into that chicken while it was cooking, but that’s it.
not saying it didn't taste good but I couldn't eat that lol on looks alone.... im thinking might be better pressure cooked then air fried? chicken is tough to get right, I did a couple of bone in breasts the other night in the foodi on roast, canola oil and garlic salt, did them on 300 degrees and they were SUCCELENT lol
maybe, but I couldn't have eaten that.. on looks alone....
too many agains very irritating