3 мая 2024 г. · I salt brine some boneless skinless thighs then sous vide them at 165° for 10 hours in a mixture of butter, avocado oil, and dry seasonings. It ...

8 янв. 2023 г. · I do a simple salt, pepper, garlic, and dried herb rub on skinless breasts and then let them go for 2-3 hours at 145 F before chilling them in ...

6 июн. 2023 г. · 2 hours @ 145°F for breasts (2 hours @ 165°F for dark meat). Doesn't matter if it is frozen or not. Comes out perfectly every time.

13 авг. 2024 г. · Peanut sauce thinned with some white wine or lemon. Yogurt/lemon+dill. Mushroooooms. Sage + butter. Tomato paste with just a touch of better ...

10 авг. 2019 г. · Put a couple chicken breasts in bag with some kind of seasoning or marinade, and sous vide them while I roast some veggies in the oven to go with it.

13 авг. 2023 г. · My drill for SV chicken breasts is to brine them for 4 hours (injecting some of the brine helps too). Then I season with at least black pepper, ...

30 авг. 2024 г. · A favorite at our house is plain sous vide chicken breasts then throw slices of chicken into: 10-12 shallots sautéed- add 3T balsamic vinegar ...

21 мар. 2024 г. · Chicken breasts in 140 degrees for 2.5 hours (from frozen). Quick sear in some avocado oil and finished with sriracha aioli and crispy fried ...

15 июл. 2023 г. · When I cook chicken breast for casseroles, chicken alfredo etc, I season before and cook at 145 for 80 minutes. From frozen I do two hours. If I ...

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 ...