The BEST way to cook juicy chicken breasts - Sous Vide
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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You're not allowed to leave a negative comment about my cat in my kitchen if you wear your shoes in your house.
Bruh I gotta say that cat was staring hard at that chicken
I leave my shoes on in the house but I make my Cat take off hers.
Your cat. Your kitchen. Your rules.
I make my cat flush its kitty litter when its done
That's not really a fair comparison. You wouldn't prepare food on the same surfaces you walk on.
You're letting an animal who presumably walks around in a litter box walk on your counters near food. Cats also shed, so your area is likely contaminated with fur on the same surfaces and flying around in the air.
Obviously you can do whatever you want, but let's not pretend that's sanitary or comparable to wearing shoes in the house.
3:10 Pro tip for zip lock bags. Submerge the bag up to the seal, and then seal it. As the bag submerges, all air in the bag is forced up. Doing this you can get a good 95% or more air out of the bag
Awesome, thank you, I will try it! 😊
It turned up AMAZING!
It is actually finger licking gooood…
But, when you are cooking for other people, all that finger licking has to STOP!!!
Thank for so much goodness
See Dr. Douglas Baldwin's Poultry Pasteurization chart.
I did this yesterday (before watching this video) at 145F for 1.5 hrs, then searing. I don't remember ever having chicken breast this tender and juicy. Now it's my plan using turkey breast for Thanksgiving. A little research and learned you're right, time and temp to kill bacteria, so next time 140F, thanks!
Do yourself and your family a favor... Read Baldwin on Food Safety for sous-vide cooking. This guy obviously never has. Irresponsible.
@@convincedquaker what are you talking about? What time and temp do you use for chicken then?
@@thepatternforms859 I searched up "Baldwin on food safety" and he literally says that cooking at 140 for a longer period of time is safe. Dont know what this guy is talking about.
Yep. Part of the old 40/140 rule for safe temp.
A great thanks from Hongkong! I sous vide my first chicken breast after watching this video clip and it was so tender and juicy. Thanks! However I like to remind people who don’t live in the US or western countries where meat hygiene standards are higher. You better sous vide your white meat at a little higher temperature unless you’re cooking with western imported frozen meat.
Oh and sorry I forgot to hit record on the camera pointing in the bowl while I was seasoning!
You're forgiven 😉
Carolyn Olinger-Sparks 😘
Haha them chicken tiddies
the filming quality is great. saw comments that give you feedback. Take in stride, make the improvements you agree with and keep going.
Evan Cox thanks Evan for keeping me motivated:)
I loved the lip smacking. I love how people try to control you in the comments. Nothing is ever going to suit them until they are happy with themselves. The smacking was the best part proof the chicken was cooked perfectly 🤩
Love your channel. Please note that eating fat does not make you fat. Quite the opposite actually. Sugar / carbs make you fat and eating too much of them
Made this just salt and lemon paper. Was delicious! Thanks dude.
I just got a sous vide "stick" in xmas present, kinda like the same as you got. Can´t wait to explore the world of food on a whole new level!!
Lol got one as well this xmas
Watch Sous Vide Everything.
@@convincedquaker yeah guga is great
We're cat people. Your kit around 7 minutes: "I'm not really looking at that bird...I'm looking at the floor...okay, now you're eating; now I'm looking...and where is mine?" Love cat behavior: speaks louder than words. BTW, great video, was experiencing hunger pangs by the end.
"Moist. Mmmh.. see how moist that is?.. So moist."
lol
Because it was RAW! Takes longer than 90 minutes at 140 to pasteurize a piece of chicken that thick. This guy is blatantly irresponsible.
Loved the video! Thank you! Well done well done! Don’t listen to criticism unless they are willing to lift you up after the bring down. Keep up the good work! Just bought my sous vide machine can’t wait to use it!
As for cookies staying soft overnight , you can place a slice of bread with your cookies when you store them and they will stay soft overnight.
Lol givin a thumbs up on the video but the smakin and sucking fingers took alot away from the video. I say this w love bro! Your well spoken and thanks for the video
Thanks for the feedback brotha!
I'll be dead honest when you said "Hella dry" in the beginning of the video I looked all over your socials until I found your website where you mentioned you were from the bay and I was like "I KNEW IT" lmao
CAT ON THE COUNTER! CAT ON THE COUNTER!!
thanks for the juicy chicken recipe. Will try it when I receive my sous vide. Thanks for picking at the chicken when deboning. That's the way 99% of people who cook do it. I know I do. Love it.
is licking all 10 fingers part of the recipe?
I have considered getting a sous vide. If you have the chicken breasts frozen in your sealed food saver bags, can you start the process straight from the freezer? How does that impact the timing to be fully cooked?
140/4
Yes I’ve done it and it comes out fine. Steak too. Unsure of the extra time, at least a couple hours.
Poor college student here looking for an easy meal.
I’m sold on the intro
"Pecepapcecp"
I really feel that in my soul.
Is it safe? 140 for 1:30 for this thickness of meat?
Did you beat the breast at all ? Never cooked it with bones like that !!! Thanks for putting me on ! Great work
that chicken looks raw af !!!!!!!
Have you seen cooked chicken before?
Lol. That is the concept. Sous vide kills the bacteria with longer periods of exposure to lower heat, as opposed to more direct heating methods with shorter exposure to higher temps.
Thank you for the information.
You bet!
Thank you for the video! But music is so distructing..
not sure why there are so many thumbs down, this looks freaking amazing!! Thank you!
Because he's clueless. That chicken is raw. You can't pasteurize a piece of chicken that thick at 140/90. Read Baldwin on sous-vide Food Safety.
I thumbed down because he said "titties". It makes the video NSFW, and I despise people who unnecessarily make things NSFW. It's a simple cooking video, it's uncalled for,
@@convincedquaker The chicken looks perfectly cooked, it's not raw. Don't lie
@@convincedquaker The internal temp of the chicken has to be held at 140 for several minutes to kill the bacteria. 165 is the temperature needed to kill the bacteria instantly. Same safety results but 140 is much juicier.
@@convincedquakerDon't be scared.
Damn my mouth watered, great recipe will try it soon!
Looks great, and I like your personality. Subscribed!
Could never get me to eat from a house with cats sitting on kitchen counters
Just a few things. The machine is not called a sous vide. The method of cooking is called sous vide. The machine is an immersion circulator used for sous vide cooking. You also said something that could create confusion and is actually dangerous. You said “Chicken can be cooked at 140 degrees for at least for 30 minutes to be safe”... which is not clear and can be misleading. Novice cooks may not understand that the internal temp and bone temp MUST hold a temp of 140 for 30 minutes to be safe. So you can’t “cook” for 30 minutes to be safe, you need to cook for longer like you did. About an hour to bring it all to safe temp (because of the bone), and 30 minutes at the proper temp to kill the dangerous bacteria and cook the meat. The lower the temp, the longer the time because technically you are pasteurizing the meat to make it safe. And I stopped before listening to the apparent mouth noises :)
robcote71 thanks for clearing those things up!!! TH-cam needs more people like you. Educate not belittle. Aloha! 🤙🏽🤙🏽🤙🏽
@@PhilipLemoine Why not just record a new video? What he said is right, the info you gave could be dangerous and you should edit that or record a new vid.
Dat Tran yeah I been meaning to.
While you are technically correct about the name of the machine, it is not horribly incorrect to refer to it as a sous vide machine...and no more incorrect than referring to "sous vide" as immersion cooking. In other words, the terms, in common usage, are interchangeable. It's a bit anal retentive to be that picky about the terms. On the other hand, clearing up what are the proper temperature & hold times is valuable.
@@olensoifer9901 yea kinda picky how you picked out the dude pointing out the semantics. 🤨🤣surprised no buddy noticed the disease carrying feline on the food service counter. Oof
Sea Salt and Garlic Powder are my weapons of choice
appreciate the music listed
Save to bones! Great for making homemade chicken bone broth! Love the video
I quote the cat, "Bruh!"
Just got an open box (new) Kitchen Boss sous vide machine for 37 bucks!!! Trying this recipe right now. Got about an hour left. It looked so good when you couldn’t stop eating and licking your fingers, I had to get one 😆 I’ll keep you updated.
Is there a way to sous vide without wasting plastic?
Kimi N I think you can use those reusable silicone storage bags. I think made by Stasher. I haven’t tried them personally but once we run out of the food saver bags we plan to.
You cannot waste plastic, there's plenty of it.
If you won't use it, it will get thrown away.
@@Udodelig1 Right! There's plenty of oceans in the sea.
You should brine then sous vide!!! That would be an awesome video!!!
Nice video but the finger licking was very unappetizing.
Love my sous vide. Thanks for the recipe.
One quick question;
With all due respect, does your cat take its shoes off after he leaves the litter box before climbing on your kitchen counter? The health department wants to know.
Thank you for the great video.
Are the bag bpa free?
Damn. I need to use my sous vide more often.
The lip smacking takes away... and the fingers. Chicken does look juice and tender.
Carol Sparks so I’ve heard. Thanks for watching :)
Carol Sparks Let him smack his lips, Carol.
@@lwill2589 lol!!
It's raw and unsafe. Not pasteurized.
how does sous vide differ from poaching?
Lower temperature. Food is bagged and placed under water for optimal thermal diffusion.
He lost me when I saw the cat on the counter and he started licking his fingers during meal prep.
This is inot healthy licking fingers while preparing the cook food.
Pedro Canlas I wouldn’t recommend it!
@@PhilipLemoine Doesn't matter. That was YOUR chicken breast!!!
I like the cat crawling all over the counter... like its little feet just been scraping around in the litter box
Starch Wreck Not your counter tops not your problem 🤷🏻♀️
You had me at most moist chicken tiddies in my mouf lol
I just got a Sous Vide and have been checking out new recipes. NEVER did I think I'd learn a new phrase............"CHICKEN TITTIES!!!" Awesome!! Made me LOL @ 3am in the morning!! Great video!!!
hella
Liked the video because of the bomb ass chicken, sub'd because of that 707 tattoo!
Say it backwards!!
Yo slinking
mmmmmmmmooooooooooooooooooooooooooooooooooooooooooiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssst...
mojothemigo that’s what she said
Would you have to extend the cook time if you were making multiple chicken breasts?
See Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" free, online.
Bone in chicken is the best
The ending felt kinda sexual almost
Music makes it truly food porn!
Fun fact about Sous vide, you don’t actually need to let it rest.
why so many dislikes
Because the temperature and time combination he used is NOT sufficient to pasteurize poultry this thick. More than three hours is required.
I'm gonna go ahead and..........................
The noisiest eater in the world
Hey so i thumbs up'ed this video because cat. Nice chicken, too.
Lol you don't need to let the chicken rest if it's sous vide
Youre right. Its more so to let it cool down so I can handle the chicken and remove the ribcage.
it's finger lickin good
Chicken breast is the best part of the bird! Its a shame people over cook the living daylights out of it!
So gross. Cat on the counter top and your lip smacking is the worst!
yep, finger licking and chewy sounds not cool.Over did it.
Vic Acosta I wasn’t trying to under do it. I just... did it lol
@@PhilipLemoine Yep, Couldn't help not noticing it! LOL. Thanks for the video. I watched it the whole way through, I just noticed others shared the same thought as mine, I know its relevant, just my personal opinion nothing more.
Vic Acosta hahaha all g I didn’t take it personal. Thanks for watching!
Thanks for instructions. But cut back on the finger licking. Gross after the third time.
I made some chicken breast today but it came out really chewy. I cut it 1" thick and sous vided at 142F for an hour. Not tender at all. Any tips?
Eh, sometimes a chicken breast is tough. Try a different brand or package.
I wonder about people who don't mind their filthy cat paws walking all over your counters where food is being prepared,makes me wonder, have they washed their hands ,how clean are their underwear?People who allow cats to walk on food work counters don't have the same relationship to cleanliness as most people.
Greg Miller obviously you don’t know anything about me. I don’t even wear underwear.
@@PhilipLemoine And I guess you never wash your hands,you can keep your dirty food
He did keep it. And I bet it was delicious!
Greg Miller my cats’ paws are probably cleaner than anything you put your filthy human hands on. You’re more likely to contract a disease/parasite from the chicken itself than from the cat. I hope you catch the flu!
@@almaromo7280 LOL!!
Cat's good, recipe's good, but I'd pass on this dish if you served it to me because I wouldn't want your spit on my chicken breast. Licking fingers on video while working on food - big no-no.
The dudes Cat is stamping its Chocolate Starfish all over the kitchen as it sits on counter tops.. Yeah .... think I'm good. Next chef.
instructions unclear: cooked chicken 140ºC. chicken got charred black.
riskinhos hahahahaha
I dont want to be rude or mean, i enjoyed the video, but the sound of you lip smacking really just makes me so uncomfortable
That chicken breast is raw af, you should have gone to 165. This is so gross to watch dude, chicken should not be eaten at that temp.
140F is fine, but THIS thickness requires more than three hours to be pasteurized.
LOVE the cat in the background
YOUR KITCHEN IS TOO CLEAN. THAT CAT HAS TOO MUCH STEEZ. AND ITS UNHEALTHY LOOKING THAT GOOD
Why don't you just "go ahead" and stop annoyingly repeating "just go ahead" with every action. God, so irritating.
mardaid thanks for your feedback. I think this was maybe my second or third time being on camera so I was pretty nervous. It still is difficult for me to talk in front of a camera a year later. Thanks again. Love your vibe. Have a wonderful and safe New Years.
Hella? Smh
Time not sufficient to pasteurize based on the thickness and temperature. A 2-inch thick piece of chicken at 140F absolutely *REQUIRES* 3-1/4 hours in order to be PASTEURIZED. See Dr. Douglas Baldwin's Poultry Pasteurization chart. ☠️🦠
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
When searing after sous vide I highly recommend patting the meat dry because the liquid in the surface makes it difficult to get a good sear.
I have fear that searing the meat afterwards will cause the chicken to cook more and dry out. What are your thoughts?
@@TraceguyRune I agree. It can quickly and easily dry out. I recommend, if you want a good sear, let the chicken cool completely before searing it, and sear it as hot and quickly as you can. A torch would work great.
@@TraceguyRune that's why you sous-vide at a lower temp like 145. The reason I got a portable induction cook top paired with a cast iron and Avocado oil, that combo is deadly when searing quickly. And like the other commenter, make sure the chicken is patted dry before searing.
@@skorpyo112 Thanks!
@@TraceguyRune You want to sear hot and quick, it won't raise the internal temp much and you can sous vide it a few degrees under what you want your final temp to be to compensate.
Got one for Christmas and every meal has been amazing even though we have no idea what were doing
Yeah. I have no experience cooking the perfect chicken breast, but when I try sous vide, I get heavenly results every time. I don't even need to do anything fancy. I'm sure if I did, the results would be extremely out of this world.
@@TraceguyRuneIm so hoping mine will be the same way…. Then my husband won’t complain any longer….😂🤣
I was rather enjoying the video until the noisy chewing and lip smacking. Lol! 🙉
LOL!!! My ASMR game is WEAK/GROSS! hahah Ill work on that for sure haha
Absolutely = NEVER eat on camera - it's gross
Revolting
What!?! that was the best part!
@Trent Bishop who's the loser who can't spell? Or has nothing better to do than be a troll? 🤡
You know its gotta be good he can't stop eating it to finish the demo. My sous vide is on its way from amazon and I hope it is just as good.
Watch Sous Vide Everything. This guy, Philip, doesn't have a clue. Dangerous and irresponsible.
@@convincedquaker on what? 140 is what the company that makes the sous cookers recommend...
@@ktm125sxbeastTemperature recommended is fine. It's the TIME that's dangerous and irresponsible. He says 30 minutes would be "safe to eat." No way it'd be pasteurized in 30 minutes. 😱 Read the Serious Eats article he mentioned. Pasteurization is based on the thickness of the thickest part of the bagged food. It needs to be held at temperature AFTER temperature is reached at core.
Everyone is a pro in the comment section I see
Steven Kleeman and hate cats.
Looks like a lot more people have more experience than wanna be chef Philip (would you make a video to show how to cook if you had not mastered a technique? (not its terms)
@@gman0973 I think the problem is people think im a chef cooking at a restaurant in this video when im just a regular ass person sharing a recipe I found online in my own kitchen. "Handling food with my bare hands." Its my food that I am going to eat.... Wanna be chef good word choice though. Although I dont ever want to be a chef in a restaurant because its such hard work and long hours, I do want to develop and work on my cooking skills. Have a great day.
He's a dangerous, bumbling fool with no clue about Food Safety or cooking sous-vide. Irresponsible.
@@convincedquaker go eat some oatmeal
There are a gizillion comments, so I don't know if anybody has already noted the following, but when you sous vide, you don't need to let the meat rest afterwards. This goes for when you sous vide a steak too. Unlike when you prepare on a pan or in the oven where the meat will run it's delicious juices out if you don't let it rest.
There's a gizillion mistakes, too. Irresponsible.
Bro, I am glad you are being authentic. Everyone expresses their passion differently. If that is how you enjoy your food that is how you enjoy it and not everyone is going to like it. However, some people, after seeing how enthusiastic you are and how you are enjoying yourself, are probably more inclined to try it themselves.
I appreciate that
Exactly
Just made this. He's not kidding. It is amazing! The temperature is spot on and is the key - cooked thoroughly, but it doesn't cross over that "dry" point. This recipe is amazing.
90-minutes is NOT sufficient to pasteurize based on the thickness.
You had me at Chicken Tiddies in the intro
@@brandyh3536 Amen 🙏
I probably do 140 for 2 hours. Just to make sure its really cooked. Great job, Juicy chicken breast is delicious when you can get it right.
dude. cats on kitchen bench’s. no can do
Liked the video but the finger licking was a little much. Unappetizing.
Lol, the cat
good video but dude tone down the lip, finger lick smacking loud chewing and moans. very annoying and takes away from your message.
Don Post less moaning and finger licking sounds. Got it! Thanks for the tip and watching though!
Don Post shut up dumb parrot
The slobbering while eating the chicken and licking of fingers was gross.
Animal fat and animal protein is the essence of good health. Cut out all the other modern food. Anyway, I'm here to get tips on Sous Vide chicken. My choice cut is the thigh, the fattiest.
not gonna lie you pour on the corn ball but you kinda pull it off. you need some direction though
Does it matter how many chicken breasts are in the water? Is it the same amount of time?