How to Make a Juicy, Tender, Perfect-Every-Time Chicken Breast with Sous Vide
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- Опубликовано: 11 окт 2024
- Make juicy, perfectly cooked chicken any night of the week with this easy sous vide method. chfstps.co/2j5FLTs
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I love these sous-vide recipes. This dude has a great eye for presentation. Everything looks like it came from a high end restaurant.
PaulTurbo while your words
are flattering, they're also concerning. The folks at chefsteps are highly trained chefs who run an experimental kitchen in Seattle. If newcomers to the channel think that this guy is just an infomercial host who is able to make food look pretty for the sake of advertising, it means they've strayed from their original concept to the point where they're not even immediately recognizable as highly skilled chefs at this point. And that's terrible, because I've watched chefsteps for years and I want them to represent themselves well. I know joule is their new endeavor and that money has to be made, but I do grow concerned that they might sacrifice their respectable image to become salesmen
Paintplayer1
I like the sous vide videos and I want to them to make more. Is that ok for me to say? In the future, I will run my comments by you first to make sure they are not too concerning.
PaulTurbo don't take it too personally and I'm sure he didn't mean to offend you. He was more concerned with the thought of another RUclips channel loosing sight of their background/ content. I've seen channels that before were only concerned about sharing their craft (whether that be comedy, cooking, makeup, etc) and ended up as a business who's main concern is money/ revenue. So, don't freak out...
While your newer more recent 'home orientated' videos are great to watch, I'm sure a lot of people will agree with me when I say I miss your older videos with the crazy chef cooking techniques for those of us who work in the industry. Maybe we can see a mix of the both? Keep up the good work! : )
I really love how the animations are just so elegant, and the titles adorable af. Love it.
You're all tired of sous vide videos. I have a sous vide and I'm sick of bad, overly-complicated recipes elsewhere on how to cook a chicken breast so I love what chefsteps is doing here. For what it's worth, I love sous vide videos.
Additionally, Chefsteps IS a company and sooner or later they're going to have to bring in revenue. They've released a ton of free, extremely high-quality cooking videos on their channel for years. Give them a chance to earn some money back with their advertising of Joule.
@@benhenryart I'm with you
we just used our Joule for the first time tonight, and I have to say I was really impressed. I totally get the Sous Vide thing now.
This is like a unicorn! seeing Rhett comment With no interaction 🤣. Glad to see your a man of culture not only musically but with cooking as well!
sous vide is obviously an incredible technique that should be used by both professionals and homecooks...
that said, my favorite type of chefsteps videos are the classic ones with the badass music, cool techniques, original recipes, and awesome visuals
How many more years until it's available outside the US?
Just buy some other sous vide tool. They are pretty common and relatively cheap these days
Also use the anova, still the joule is smaller, water proof and is more versatile when it comes to pots because it has a better clip and sucks water in from the bottom and funnels it though the heater. Now if only they'd take my money... :P
Terry Dolan my girlfriend knew I loved this channel so much that she air freighted a Joule device over to the Uk for my Christmas present, without realising it's more than just a US-UK plug converter solution. Gutted for both of us tbh!
"Fortunately more and more products are being built to run both standards. Particularly computers and stereo items . You can find out if you have such a product by looking near the spot where the power cord comes out: if it says something like “AC 100-240, 50/60 Hz”, you are in luck. You won’t need a transformer at all, just a plug converter. Make sure to check this for every product that needs to be plugged in."
If this isn't the case. Ouch then you need a transformer.
btw, gf of the year either way.
Chefsteps: we love you and know your pushing joule. Please don't lose focus on how awesome you channel is on creativity throughout the culinary world
I own a joule myself so I love watching videos like this. Many people got joule after the holidays so it makes sense that they try to support this growing community. I still watch the other videos that dont have anything to do with joule because obviously joule cant do everything. I certainyl dont understand these winnings.
How to cook (Insert Item Here) Sous-Vide in 3....2....1
How to cook an Iphone! Use Sous-Vide!
Thank you ChefSteps! I appreciate your videos!
joule,,,glorious joule,,, and the best chef of 2016 is,,, ladies and gentleman this is The JOULE,,,,,
It's been 7 years and my Joule still works like a charm!
Guys, this is a great video. Can you please do more videos showcasing some weeknight dinner ideas?
You know, "a little bit of oil" is a lot of oil if you do it at EVERY SINGLE STEP. This guy really likes his oil. Almost as much as he likes joule.
Chef lingo: A little = A lot
This guy doesn't like anything as much as Joule.
Same as gordon ramsay, lol.
lol no joke, there's a video of Ramsay making burgers and he's like, "a little bit of salt" proceeds to use all of the Utah salt flats to cover the burger....then does it like three more times during the video.
@@Tokendog08 why do you think restaurant food tastes so good? Anthony Bourdain said it best: "if you knew how much salt and butter was in your meal you'd be horrified".
Increíble las ventajas que da el JOUL para un ingrediente tan común en todos los hogares. 50 minutos de cocción y hacerle un sellado es bastante fácil.
Saludos 👍🏻
I did chicken breast soups vide with just salt for fried chicken and it was awesome.
Oh look use sous vide. Another amazing tip by chefsteps.
Made chicken breast last night using Joule. It was pretty anazing
Welcome back to RUclips! It's nice to see you again!
How do you get a nonstick pan rippin hot? Every one of them says do not heat past medium!
you can get it ripping hot, but it just wont last as long. I use a thick pan at a reasonably high temp, the point is that the pan should not lose any heat when the meat contacts it
secretspy1 - don’t use vegetable oil unless you like omega 6 oils inflaming your arteries. Use avocado oil.
just use whatever pan you have, even cast iron skillet if you want, just make sure the pan is seasoned properly so the meat doesn't stick to it
@@jammin6816 vegetable oil is great for you dude
@@gcg8187 - only if you like heart attacks 😆
Do any of you haters subscribe to the premium content? If you did you might realize how valuable ChefSteps are in what they do.
Grant is so motivating! I love how excited he gets about cooking!
when will Joule be available for purchase in european countries such as Sweden? :)
Never, they are basically Bankrupt, try the Anova, does the same with different name
just buy Anova Sous Vide
Hi Chefsteps. When cooking sou vide, do the plastic chemicals leak into the food? What kind of bags do you guys use?
It is possible to do a product placement without making it an infomercial. Focus on the recipe and the technique, and then say . . . and I really like the Joule. This was 90% Joule and 10% cooking technique. Swapping those percentages would keep your subscribers coming back, and would not leave such a bad taste in mouths. You dont want to be Rick Rolling people on these things. People are savvy and understand that content providers need to run ads and do a little product placement, but if you look at your thumbs up/thumbs down ratio on this one you can see you are entering a danger zone here. Anyway, like your stuff and look forward to more great videos.
Not really. You can do this with any Sous Vide product. Surely that is not too hard to understand...?
Paul McWhorter your argument is valid only if you too are in the same position as them and have not resorted to any infomercial, if not, it's simply your opinion from the sidelines. No one knows if you too wouldn't do the same thing. Also this is a free video, so they need to support their business in any way they say fit.
Nelson Raj that’s fundamentally wrong haha. The highest opinion that should be considered is that of the target audience. Otherwise it’s not much better than getting advice from an echo chamber.
Paul, your comment is extremely misleading. I watched expecting to see an infomercial. The guy mentions "Joule" exactly 5 times, each reference spaced well apart in the video. Truth, 99.9% great cooking video, 0.1% infomercial.
You are wrong my friend. It's is 99% cooking instruction/great visuals, 1% infomercial. Great video.
Nice device! I was pessimistic about it in the begging, but it seems to work very precisely on the temperature.
Another commercial for Joule. Please go back to the techniques, tricks and recipes!
I agree. This channel has lost its way. I'm gonna start 2017 by doing something right....unsubscribing.
I have a sous vide machine so seeing lots of sous vide recipe's is perfect for me. Have you thought about the fact that Sous Vide is really the ultimate way to cook food so it's going to be as common in video's as seeing a frying pan or an oven and will therefore be featured in most video's as a result? To get perfect results you almost HAVE to Sous Vide so i would expect Joule to be in almost every video. Not to mention this is a channel for precision cooking.
I don't care if there's a little ad for Joule as long as there are good recipes.
Malteser3535 Good recipes? "Cook carrots in water and butter, blend. Pickle hardy veg for salad. Cook chicken breast in waterbath, sear. Plate."
*****
I see it as an inspiration, what to combine the chicken with and at least they show which temperature and duration. Also. the full recipe is on their homepage.
Considering the amount of cooking content available on RUclips, why bother keep coming back to Chefsteps if you're 99% sure the video will be a tutorial using Joule? (Good) instructional videos using souvide on RUclips is minimal, so keep'em coming ChefSteps! Thanks!
I really love these past two sous vide videos, although i live in the UK and can't get joule, i'm using the stovetop method and it works great.
Also, the dishes that you're plating up in the "intro" of the video look fantastic, I hope you do videos for them soon!
Nice. That veg puree looks good, too. Will try. Thanks for posting.
I love your sous-vide videos!
Wow superb
got mine for christmas and have used it 3 times so far- the convenience factor is just amazing for me.
I started a steak before heading to the gym, came back 2 hours later since it says you can leave it in for extra time, got home and seared it for 4 total minutes... super easy.
Also using this for cooking chicken in bulk for my weekly meal prep, just cooked the first batch last night and it came out great.
Excited to try some new things in there- appreciate all the guides and videos you guys do!
Keep up the sous-vide recipes! I love having recipes to use my Joule with--it's not as intuitive as other kitchen appliances are.
I would have bought a Joule already long time ago, if they would have introduced the 220V version! Please ChefSteps- it cannot be that hard!
Is Joule worth getting for vegetarians?
Possibly, I use mine for eggs!
He didn't say he were
Spiffelight thanks for the backup fam
You can use joule for vegetables as well. I don't know what else you like to eat, but pretty much everything can be cooked in Joule. I mean it cooks things, but doesn't finish it, but that's the beauty of sous vide cooking. For example, you could cook cucumber or carrots at 185 degrees fahrenheit, you could finish it on the grill afterwards for those famous grill marks.
Anova costs 100 $. Why dont you all get one and stop whining about them using sous vide? You could too...
Sous vide recipes are getting a bit repetitive. I feel like I'm not learning anything new when these types of videos are released because it really is the same process.
so the apprentice becomes the master
Well ya. The technique of sous vide is the same every time: "cook in a vacuum bag in a hot water bath"
Love this video. do you add more time if you cook 4 chicken breasts?
If you live in UK, buy Lakeland's sous vide wand. It's £90 and works just fine!
happy new year chef steps!!!!
@2:55 "Crispy Skin" on a boneless, skinless chicken breast, lol...
U make the best videos, thank you
I've got the joule , now I need more recipes!!!
The combo of vegetable purée and salad as a side is a nice idea. If only the link to the other recipes was working...
Like if chef steps would be 100X better if they didnt invent joule
Aidan Ringel joule is Awsome, probably the best sou vide tool invented. Part of the reason they're advertising so much is because they're starting a sort of revolution of trying to get people to cook AMAZING food at home. Sou vide is a heavy hitter in that revolution and they have one of the best machines.
Grant Crilly, every cook's breast friend, haha
Looks very delicious. I have recipes too but not like this one. I am gonna add this one to my bucketlist. Keep up the good work
Another great joule ad
Up next: Olive Oil Sous Vide!
Pretty useful, actually. You can confit garlic, chilli, herbs, ginger, etc in premium olive oil at low temps (50 to 80ºC) and the result is flavoured olive oil in one or two hours. Much safer than doing it in a pan, and you can actually use the original bottle.
I'm planning to do a flavoured chilli oil with the sous vide machine I have. I have a bag of cheap dried chillies, and will toss them into the thing and give as a housewarming gift.
I want to imagine that Grant always does one takes on his outbursts. You can't practice that enthusiastic spontaneity.
Is it a good idea to chill the sous-vided meat so you can get more leeway time searing the outside before not too much heat reaches into the insides?
I can see why ChepSteps used to disable the comments. So much animosity towards Joule. 🤔 I'm probably the one of the few that don't mind seeing Joule videos.
What happens if you cook it way longer than the needed amount of time? Because it's at a set temperature it wouldn't over cook, but eventually would the prolonged cooking affect it somehow?
looked moist....but that may be a result of the gallon of olive oil that was poured over it.
Nice
please Share a link or a video where you people cook lamb with an amazing plating. .
Great video. If I wanted to make barbecued chicken with this method, would I put the barbecue sauce in with the chicken during the cooking process? Also, I always though chicken had to have an internal temperature of 165º to avoid food poisoning. Am I wrong?
When I cook on BGE I get chicken to 165. Any lower you risk getting Salmonella. I do not have a Joul as I’ve just stumbled on this. Was thinking do the chicken breast with only salt and pepper. When done have Big Green Egg fired up with apple wood for smoked flavor and when smoked add barbecue sauce prior to removing from grill to prevent from burning. I’m not sure but maybe get chicken close to 160 in the Joul and let the grill finish the cook. Just an idea !
Do you chill the chicken after cooking it sous vide to avoid the browning in the pan to push the core temp up further?
johtib I just started using mine, but I haven't found the need to do that so far. You really only need 2 minutes per side to get a good amount of browning, and that doesn't seem to be enough to affect the done-ness. If you were cooking a thin piece of meat(like 1/2 inch?) it might be worth while but idk- caremlization is supposed to be easier with the meat already warm.
jesus boys calm down its not like you need joule to make these things
nothing wrong with advertising a product
they use sous vide a lot
its ok
its always been this way
calm down
pls
Is there any particular reason you go for one sear instead of a pre and post sear in this case?
hi how can i add taste/ flaver to the Chicken breast like spicy ?
2:55 was suuuuuuuch a satisfying oil drizzle
Well, I would order a Joule, if it would be available in the EU.
TheCaomh get someone to fence it for you
I wish I could order Joule in Russia.. :( It seems to be THE best sous vide on the market.
Ever think of doing a beef heart or calves brains in the Joule?
Guys, they've always been saying to cook stuff sous vide. Of course they're going to plug their sous vide cooker in their videos, but you can literally use a ziploc bag and a thermometer and just watch it boil yourself. To me it sounds like a bunch of children whining over what their free content looks like.
I would lite to sous vide several chicken breasts early in the week and keep them in the refrigerator for use later. What would be the best way to "reheat" the breast before pan searing? Thanks!
Got a sous vide cooker for the holidays and actually just made my first chicken breasts yesterday
They actually came out drier than when I do them in the oven in water and balsamic
Any tips for improvements?
I did them at 149• for 1:20 because they were frozen
I used the joule app as a guide to cook it
(Had much more success with the steak the other night)
Anonymously Anonymous www.primalpalate.com/paleo-recipe/balsamic-and-rosemary-chicken/
I put in the oven the chicken balsamic and half a cup of water into a aluminum tray and cover it with foil
It keeps it very moist and gives it more flavor too
I think my problem was frozen chicken
no problem! That website has a lot of other great healthy recipes too
Would you like some more oil with your oil after cooking it in a lot of oil?
Will it work with new instapots?
Looks great but my concern is all that plastic you have to use.
Doesn't heating up a non stick pan release the carcinogenic compounds found in the coating? Why not use cast iron or even stainless?
Do they still vacuum seal the chicken before they sous vide or can you just close the bag normally?
Ginger Matchstick Seal with the water displacement method. Zip the zipper from both sides and leave about 1-2 inches open in the middle. Slowly lower the zip bag into the water until the water level is just below the zipper then finish zipping the bag shut. Not vacuum sealed but you've forced the air out of the bag.
Holla
Am a bahraini food addict however my friend owns a restaurant and he's a freak about sue vide
Got a question for u guys
Fr a restaurant, to cook 👨🍳 a lotta stuff suevide , if i stick all of them in the pot or the suevide machine would all the chicken breasts for example cook the same , or would it take longer?
thx chefsteps
Hamood.
Yumm
My parents have a house in Arizona, so I've ordered Joule to there so that they can bring it back to Canada.
I really wish I didn't have to wait 7 months for my Joule and that you could just ship a little further north *cough cough*
Literally just a little >.< You're in Seattle and I'm in BC.
What is the purpose of drizzling (olive) oil on and around the chicken?
@chefsteps when would this be released in the uk, really wanting this for my kitchen. looks amazing =D
@chefsteps Why buy the Joule when other highly rated Sous Vide Immersion circulators are less than half the price and highly rated?
Simon because the heating element in Joule is significantly more durable. It's also lightweight and smaller. It doesn't take up space. Read Kenji's review n
I haven't watched the video yet, but I would bet 1,000 dollars it involves sous vide
Kyle Hohn it's in the title, it's also that a great prediction. This is the Jule channel after all
You really sound like link from good mythical morning! LOL
nice
Is the additional use of olive oil really necessary? Thats a lot of oil used overall
Was the juiciest chicken breast I've had :)
what is the cooking program you use on your phone?
Chill with the advertising
is that a 5.5qt Staub round cocottes?
did you brine it?
I won't be satisfied until I see a video where they cook a Joule, sous-vide, using another Joule.
what puree did you use with salmon?
I don't understand why you don't title every video with 'PLZ BUY OUR JOULE, PLZZZZ'.
This channel used to be awesome. Then it became a commercial for joule.
Doesn't chicken need to reach an internal temperature of 165 or so?
Do you need to vacuum seal the meat? It looks like you just put it in a zip lock. Can I do that with most of the air removed? Is it sous vide then?
When are you going to sell JOULE in Europe?
Why a nonstick pan? I've always heard that you shouldn't use non stick pans over medium heat.
Is not to less temp? Not 165f is save for poltury?
Does joule work with 220 outlets?