25 февр. 2019 г. · I did 3 hours in the water bath at 145. Seared in a tri-ply pan. Came out perfect.

21 июл. 2015 г. · You can brine chicken or other meat when cooking sous-vide for short periods of time and it will make it juicier. Even salting the chicken in ...

12 февр. 2023 г. · If you really enjoy moist and tender chicken breast it truly is a game changer. If you prefer a hard sear and don't mind slightly overcooked ...

19 июн. 2018 г. · Thanks to Serious Eats (both Kenji and Stella), the chicken was incredibly juicy, tender and delicious - with only salt!

16 мая 2024 г. · I do very simple ones: Single boneless skinless breast, salt, vacuum sealed, 145F/3Hrs, no sear. Very juicy, not-shreddable (have to be cut with ...

9 янв. 2024 г. · Holding chicken breast at 58C for an hour gives an insanely juicy and tender chicken and is 100% safe to eat. Its even better for thighs that benefit a longer ...

20 июл. 2015 г. · Food Lab's Guide to Sous-Vide Chicken Breast: 140 or 150°F? Great guide to cooking chicken breast posted up today: http://www.seriouseats ...

14 нояб. 2022 г. · Time depends on thickness basically, unless you're getting into 12 hour plus cooks. One hour should be enough for even a large breast to come up ...

2 июл. 2023 г. · Just shred with two forks as usual. Don't shred it all. After cooking, wrap tightly and freeze some for later use. Helluva good price! https:// ...

6 дек. 2019 г. · I will bag the chicken breast and cook sous vide at 140F (60F) for 1 hour and 30 minutes. They should be the most juiciest as I read from ...