I make quite a bit of chicken breast so thought I'd share my approach.
I like to sous vide chicken breast for two important reasons: 1. It definitely tastes better. It's simply more tender and delicious than other techniques I've tried. 2. It stays fresh longer. When I bake chicken breast in the oven and make chicken salad, it starts to get a little funky after about 5 days. Sous vide chicken breast is still fresh after a week, and that's very convenient since I like to make it every week.
First, instead of using plastic bags, I use glass jars. I eat chicken breast all the time, so this completely removes any concerns around the use of plastic bags. I use these jars since they have straight sides:
Second, to help fill in the air pockets I add some olive oil. Costo/Kirkland makes good olive oil:
After I put the chicken breasts in the jars and add a little olive oil, I use a table knife to evacuate the air pockets by sliding it down the sides and giving it a little twist.
Whenever you sous vide with glass jars you should be careful not to over tighten the lids. Just lightly closing them works, and as they heat up this allows any built-up air pressure to burp out.
Here's what I use for my sous vide setup. Nothing fancy. Just an Anova, and Cambro container and lid I cut to fit the Anova:
I encourage you to experiment with different temps and times depending on your preferences. I'm currently using 155 degrees F for about 3 hours. Here's a picture of the chicken breasts sous viding:
Once finished cooking I use these tongs to take the hots jars out:
And I put a large bowl in the sink, then put a pasta strainer in the bowl, and then empty out the jars into the strainer using a hot pad. This way I can dispose of the used olive oil appropriately. Then I put the chicken breasts in some glasslock containers:
and let them cool in the refrigerator.
To clean out the jars after cooking I use this brush (fits the jars above perfectly):
Even if you are going to use a dishwasher, I recommend pre cleaning the jars to clean off the baked on chicken.
Hope this helps! Look forward to hearing other ideas people have.
Submitted August 14, 2016 at 11:46PM by What-Do-I-Know http://ift.tt/2aSbqzS sousvide
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