Your recipes are amazing…. But I absolutely love your everyday cooking tips! This chicken breast video and the one on baked potatoes were so helpful! Thx❣️
WOW!!! I made this yesterday and i must say, the most tender chicken breast I've ever made! Thank you for the recipe. I'm enjoying following your channel :)
Louise, As promised I would let you know. I made five packages of chicken. They left the tender loin as I call them the tiny tender pieces of the breast with the breast so I made one package of them together. I fixed the following one package has just salt and pepper I fixed one package with Beer Can Chicken spice from Cabala's, salt and pepper. I fixed one package with salt, pepper, and seasoning salt. I fixed one package with just seasoning salt For the tender parts I put beer can chicken spice on them. The chicken was placed in sealing bags and were vacuum sealed. My Sous Vide cooker is set for 148.F The chicken came out tender, juicy, and very tasty. I really liked just the salt and pepper, The Beer Can spice was a little strong for this method of cooking for some reason maybe because none of the spice came off the chicken while cooking. This was amazing and I will not be cooking chicken any other way when it comes to the breasts of a chicken. Thank you for a new way to make one great dinner. By the way hubby said it was the best chicken he has eaten so far. Sharon
I just got the new version Foodi and tried your recipe today and also adding the searing. OMG!! I can’t believe how amazing!! I did use Trader Joe’s Chili Lime Seasoning. I tried this to have to add to rice or wraps for this week. I am not sure my husband will allow to a last that long!! Thank you thank you for the tutorial!!
When I sous vide I usually put the individual bags one each on the dehydrator rack which helps keep them submerged but allows a bit if space btwn each bag
Ohhhh!!!! Thank you!!!! What a wonderful tutorial!! I have an instant pot with the sous vide function and it has been a game changer for pork chop and steak preparation! I so love your explanations. Now to conquer the chicken breast!! I did not know about the garlic not cooking at so low a temp. Happy autumn cooking!!
Well yeah there's a reason why usually people either use garlic powder Or separately roast garlic in high temp in aluminum foil... and then add the roasted garlic............
Another fantastic video/recipe! We are fairly new to our Foodi, and have come to your channel 3x for cooking ideas, and all have turned out perfectly! Thank you, so much.
Really... i mean it's possible to do in so many ways... 1 of the reasons i chose ninja was for the sous vide function.. one of the most important features.... Long term Precise temperature control basically... It's amazing with nearly everything... Meats..... Pastorizing such things as eggs for example for home made mayonnaise... And soo much more.... Really look into sous vide (And other then that you know you can always saute and....)
@@donotlike4anonymus594 I haven’t had my Foodie for that long… tried the air fry (for the CB) and wasn’t satisfied with my work… using the bake feature was trial and error, but I’m learning!! I used the SV recently to make steak bites and they came out really good…
Thank you so much for doing this video! It was awesome and learned so much! I cannot wait to give this a try. I was wondering if you have some marinade recipes that would be great to try with this method? Thanks again! Have a wonderful day!
Hey Louise. Thanks for the video. I didn't really even know what sous vide was before I watched this. I mean I knew that my Ninja Foodi had this function but I've had my Foodi for a year now and never tried it because I didn't really know what it was. This was a great introduction to sous vide and it makes the most tender juicy delicious chicken breasts ever. It takes a little more time to do it this way, but it's actually kind of great because I don't have to stand over it the whole time. Just drop it in and go do something else and 90 mins later it's ready. I can come home after work and drop these in and go relax for a while and then dinner is ready. Thanks for sharing.
Definitely trying this; my son prefers chicken breast but complains that sometimes it is just too dry. Sometimes I take the time to brine it first...if I think ahead....but it seems like this is the perfect answer for a tender, juicy breast without having to remember to brine. Thanks Louise!
Love your videos! Thanks for your effort to teach ! I do have a question - What is the wood in your cutting board surface? It always looks great - do you have any advice on how to keep it in good shape despite the frequent use? Thanks!
Woo hoo! I bought my Foodi model because of the sous vide function ... and do we think I have actually made placed a single protein in the Foodi yet -- why, no lol! Thank you SO very much for your extremely well-prepared and well-presented lesson on the sous vide function. Extra thanks for the searing demo. I am learning that the Foodi is an exceptional appliance and how lucky Foodi users are to have an exceptional teacher like you! Ninja should appoint you their ambassador!
thanks so much for your videos, they are always so helpful. I received my new ninja foodi (XL with smart lid) and could not wait to try the chicken recipe. I followed the directions as you stated but i was about five min late coming back into room so did not hear it go off - the ninja showed a temp on outside of 130 and time of 3 hours - assume it just resets to this. Anyway, I was nervous so I tested water temp and it was around 130, cut open one of the chickens and tested its internal temp and it was about 136 - so then I was scared to eat, and so I seared it until it reached the 165 it was good but not sure what I did wrong, should I just assume that it is at the 145 cause that is what we set it at? Sorry for long note, but appracite your expertise and insight .Thanks in advance.
My Ninja foodie doesn't have a sous vide function. On what other setting can I cook this you think? Thanks, for all you do for us Ninja Foodie fans, Louise. You are amazing!
Just got my Foodi yesterday, and I turned it on, then back off. lol I'm a single man, and my 'cooking' consists of setting the time and pressing 'Start' on the microwave. :-) This thing was a little intimidating, even after looking through the manual and included recipe book. I'm more of a visual learner, and after watching just 2 of your videos I feel confident enough to use the Foodi. I have a nice sirloin steak, and a beautiful pork tenderloin. Guess it'll be steak tonight! Thanks for the videos. Also, after watching this video I can see I need to get some chicken breasts and Ziplok bags, ASAP!
Hi Louise I’m not sure how to get a hold of you other than “replies” but I wanted to say that a video by you comparing the Ninja Foodi XL grill vs the Ninja Smart XL pro Grill and Griddle. I just watched your surf and turf in the XL grill and loved it. Going to buy it or the new one. Thanks so much! Suzie
Hello. Don’t have this function but could you perhaps demonstrate how to use a different function, eg slow cook or keep warm getting similar results. Thanks so much. Jeane from UK
It's going to be very hard to set and hold a certain temperature using other functions. You would need to test out the other functions with water to determine if they hold the temperature you want to cook at.
For those of us without that setting, I wonder if the keep warm function would work. IIRC (I've temped it), it maintains around 145 degrees. Also, many slow cooker's keep-warm function are about that temp.
It's going to be very hard to set a controlled temperature. The keep warm function might work for certain things, but I've done some tests and my temperatures on keep warm were around 160F. I would definitely test it with just water first.
Thanks for showing how easy this will be. I’ve been meaning to test out this function on my Power Quick Pot, but was a bit scared. This video was reassuring! Now about the garlic - am I right to think that using garlic powder would be okay without precooking, since it would be a dry spice? Thanks!
now you are just rubbing it in, I just upgraded my less than 6 month old foodi max to the all new 15 in 1 smart lid as i decided the sous vide option looks interesting for meal prepping and on day of delivery ninja release the cooking options and turns out the UK version doesnt have sous vide as an option. The main reason on me upgrading was because I didnt want to spend £200 on a stand alone sous vide device. Is it possible to sous vide without using a sous vide mode, some bloggers are saying you can use dehydrate but surely you cant do this because you cant keep water temp using air above it
You might try to see what temp the keep warm holds water at. Fill it up with 10 cups of water and take the temp every 15 minutes for 1 hour and see if that might work for some things. Using dehydration might work, I use it to make yogurt. It would require some testing though.
You could, but I don't think you will get the result you want in just water. If you want to poach the chicken, us a super flavorful liquid and simmer using sear/sauté. Technically, you could put the flavorful liquid right into the Foodi since it doesn't have a circulator and cook the chicken that way using sous vide.
Yes, absolutely. The one thing I've noticed about wet marinades is the flavor is amplified, so I might brine and remove from the brine and then seal in a bag to sous vide.
I have a Ninja Foodi that is a year old. Is there a way to do the sous vide process in it? A thousand apologies if this has been answered somewhere in the comments section. I didn't see one.
Unless you have the sous vide function, there really isn't an easy way to replicate the sous vide process. You can test your keep warm function with just water and take a temperature at 15 minute intervals for about 1 hour and see if it holds a temp of between 145-155F. If so, then you could try that.
@@TheSaltedPepper no lol I'm guessing since I put them in the bags frozen, let them thaw in the fridge, they loosened a little, the juices spread and cooked the juices. The middle still came out great, I think I can fix it, thanks for the vid, going to be a staple in my meal planning 💪😁
Did you check the water temp? I would make sure that your sous vide function is working properly and to be safe, I would cook the chicken a little longer.
There really isn't any easy way to sous vide in the Foodi without the function. I would sear the chicken with sear/sauté and then bake at 350F until it's just about done and let it rest to bring it up to 165F
Your recipes are amazing…. But I absolutely love your everyday cooking tips! This chicken breast video and the one on baked potatoes were so helpful! Thx❣️
I'm so glad you are enjoying them!
WOW!!! I made this yesterday and i must say, the most tender chicken breast I've ever made! Thank you for the recipe. I'm enjoying following your channel :)
I'm so glad!
OMG! Thank your for sharing your sous vide steak directions. I just tried it, perfect!! Now I'm expanding my sous vide know how.
Just tried this. It turned out perfect. Love your videos!!
Thank you so much!
Louise,
As promised I would let you know.
I made five packages of chicken. They left the tender loin as I call them the tiny tender pieces of the breast with the breast so I made one package of them together.
I fixed the following one package has just salt and pepper
I fixed one package with Beer Can Chicken spice from Cabala's, salt and pepper.
I fixed one package with salt, pepper, and seasoning salt.
I fixed one package with just seasoning salt
For the tender parts I put beer can chicken spice on them.
The chicken was placed in sealing bags and were vacuum sealed.
My Sous Vide cooker is set for 148.F
The chicken came out tender, juicy, and very tasty. I really liked just the salt and pepper, The Beer Can spice was a little strong for this method of cooking for some reason maybe because none of the spice came off the chicken while cooking. This was amazing and I will not be cooking chicken any other way when it comes to the breasts of a chicken. Thank you for a new way to make one great dinner. By the way hubby said it was the best chicken he has eaten so far.
Sharon
I'm so glad and thanks for the tips about the strong seasoning!
I just got the new version Foodi and tried your recipe today and also adding the searing. OMG!! I can’t believe how amazing!! I did use Trader Joe’s Chili Lime Seasoning. I tried this to have to add to rice or wraps for this week. I am not sure my husband will allow to a last that long!! Thank you thank you for the tutorial!!
I'm so glad you loved it!
When I sous vide I usually put the individual bags one each on the dehydrator rack which helps keep them submerged but allows a bit if space btwn each bag
I’ve wondered about exactly how to use the sous vide function. Thank you so much!
Glad it was helpful!
Love all your recipes!! This turned out the best, most moist chicken breast I’ve ever had!
GREAT RECIPES, so thorough with your testing of different temperatures and your recommendations, very much appreciated! TYVM!!
I have been hesitant to use this function but now I’m excited to try it out! Thank you for the easy to understand instructions 😊.
I have been reluctant to use the steam method as well. Looking forward to trying it.
@@cynthiabeard1424 any idea yet on what you’ll make?
I can't wait to hear how you like it!
@@TheSaltedPepper I’m in love! So simple, I can’t believe I waited this long to try it out. My flank steak was the tenderest one I’ve ever eaten.
Oh man- just did this! Absolutely incredible-- sooo easy too
Good morning from Ontario Canada!
Morning!
Same here 🥰🥰🥰
Ohhhh!!!! Thank you!!!! What a wonderful tutorial!! I have an instant pot with the sous vide function and it has been a game changer for pork chop and steak preparation! I so love your explanations. Now to conquer the chicken breast!! I did not know about the garlic not cooking at so low a temp. Happy autumn cooking!!
Well yeah there's a reason why usually people either use garlic powder
Or separately roast garlic in high temp in aluminum foil... and then add the roasted garlic............
You should just try using garlic power in my opinion but still roasting is a popular option...
Enjoy!
Another fantastic video/recipe!
We are fairly new to our Foodi, and have come to your channel 3x for cooking ideas, and all have turned out perfectly!
Thank you, so much.
I'm thrilled to hear that!
love this channel!
Absolutely love your videos ♥️
This is great… I’ve been trying to find a good way to make CB in the foodie… thank you!!!
Really... i mean it's possible to do in so many ways... 1 of the reasons i chose ninja was for the sous vide function.. one of the most important features....
Long term Precise temperature control basically...
It's amazing with nearly everything...
Meats.....
Pastorizing such things as eggs for example for home made mayonnaise...
And soo much more....
Really look into sous vide
(And other then that you know you can always saute and....)
@@donotlike4anonymus594 I haven’t had my Foodie for that long… tried the air fry (for the CB) and wasn’t satisfied with my work… using the bake feature was trial and error, but I’m learning!! I used the SV recently to make steak bites and they came out really good…
I hope you enjoy it!
Thank you so much for doing this video! It was awesome and learned so much! I cannot wait to give this a try. I was wondering if you have some marinade recipes that would be great to try with this method? Thanks again! Have a wonderful day!
Glad it was helpful! I haven't done any marinades yet, I'm just getting my feet wet with sous vide, but I'm sure there will be more to come!
Can’t wait!
@@TheSaltedPepper Bring it on momma... I am about to order my Ninja
Hey Louise. Thanks for the video. I didn't really even know what sous vide was before I watched this. I mean I knew that my Ninja Foodi had this function but I've had my Foodi for a year now and never tried it because I didn't really know what it was. This was a great introduction to sous vide and it makes the most tender juicy delicious chicken breasts ever. It takes a little more time to do it this way, but it's actually kind of great because I don't have to stand over it the whole time. Just drop it in and go do something else and 90 mins later it's ready. I can come home after work and drop these in and go relax for a while and then dinner is ready. Thanks for sharing.
I'm so glad you gave it a try! That is exactly why I love this cooking style, just drop it in and move on to other things!
You gave me inspiration to try it out! I made flank steak tonight with sous vide….aaamazing!!
That is awesome!
Greetings from WA State! 👍😉💖
Good Morning!
I’m in WA State too. 😁😁
@@shawnalton66 🙌 Yay! 😉💖
Love your videos! They have helped me loads.
Great to hear!
We had this last night and it was fabulous. Ok, I am hooked on Sous Vide, will you please make a video about Sous Vide Pork Chops?
Yes, I definitely will get to that soon!
such a pleasure to watch you cook!!! Cheers
Thank you so much!
Definitely trying this; my son prefers chicken breast but complains that sometimes it is just too dry. Sometimes I take the time to brine it first...if I think ahead....but it seems like this is the perfect answer for a tender, juicy breast without having to remember to brine. Thanks Louise!
I hope your son loves them!
Good tip on the garlic!
Thanks!
Love your videos! Thanks for your effort to teach !
I do have a question - What is the wood in your cutting board surface? It always looks great - do you have any advice on how to keep it in good shape despite the frequent use? Thanks!
Thank you so much! The material is West African Ebony Wood and African Sapele Wood. We condition it with oil every few months.
Good morning from Baton Rouge!
Morning!
Good morningl
Woo hoo! I bought my Foodi model because of the sous vide function ... and do we think I have actually made placed a single protein in the Foodi yet -- why, no lol! Thank you SO very much for your extremely well-prepared and well-presented lesson on the sous vide function. Extra thanks for the searing demo. I am learning that the Foodi is an exceptional appliance and how lucky Foodi users are to have an exceptional teacher like you! Ninja should appoint you their ambassador!
LOL! It took me a while to use the sous vide function, too! I love it though. I can't wait to hear how you like it.
Greetings from the U.P
Hello!
Okay, I'm trusting you on this and am going to try 145 degrees! Kinda scart, but you've never steered me wrong!
Did you do it!
@@TheSaltedPepper I DID!!!! It was as amazing as your yogurt that I make every week! Thanks for what you do!
So 160 degrees internal is to instantly kill, but if you keep the internal at 145 degrees for 4mins it will kill 99.9999% and 12mins at 140 degrees.
Lovely video. I enjoyed watching it
Thank you!
thanks so much for your videos, they are always so helpful. I received my new ninja foodi (XL with smart lid) and could not wait to try the chicken recipe. I followed the directions as you stated but i was about five min late coming back into room so did not hear it go off - the ninja showed a temp on outside of 130 and time of 3 hours - assume it just resets to this. Anyway, I was nervous so I tested water temp and it was around 130, cut open one of the chickens and tested its internal temp and it was about 136 - so then I was scared to eat, and so I seared it until it reached the 165 it was good but not sure what I did wrong, should I just assume that it is at the 145 cause that is what we set it at? Sorry for long note, but appracite your expertise and insight .Thanks in advance.
My Ninja foodie doesn't have a sous vide function. On what other setting can I cook this you think? Thanks, for all you do for us Ninja Foodie fans, Louise. You are amazing!
Just got my Foodi yesterday, and I turned it on, then back off. lol I'm a single man, and my 'cooking' consists of setting the time and pressing 'Start' on the microwave. :-) This thing was a little intimidating, even after looking through the manual and included recipe book. I'm more of a visual learner, and after watching just 2 of your videos I feel confident enough to use the Foodi. I have a nice sirloin steak, and a beautiful pork tenderloin. Guess it'll be steak tonight! Thanks for the videos. Also, after watching this video I can see I need to get some chicken breasts and Ziplok bags, ASAP!
I hope you enjoy using the Foodi!
@@TheSaltedPepper Thank You. I am! 😊
Love the video, unfortunately the Ninja foodi in Australia doesn’t have the sous video function.
I've heard that and I'm not sure why.
Hi Louise
I’m not sure how to get a hold of you other than “replies” but I wanted to say that a video by you comparing the Ninja Foodi XL grill vs the Ninja Smart XL pro Grill and Griddle. I just watched your surf and turf in the XL grill and loved it. Going to buy it or the new one. Thanks so much!
Suzie
As soon as I get familiar with the new grill, I will do one!
Great, informative video♥️
Glad it was helpful!
Good morning🌞
Good Morning!
Awesome! I can't wait to try this feature out, on the one lid ninja. I hope it works, because this function isn't on the pressure setting.
It's all the way to the right and it should work just fine.
@@TheSaltedPepper I did it. The chicken breast turned out delicious. Thank you.
Hello. Don’t have this function but could you perhaps demonstrate how to use a different function, eg slow cook or keep warm getting similar results. Thanks so much. Jeane from UK
It's going to be very hard to set and hold a certain temperature using other functions. You would need to test out the other functions with water to determine if they hold the temperature you want to cook at.
@@TheSaltedPepper thanks for your reply. I’ll do some testing x
What model Foodi is that one? Mine does not have sou-vide.
For those of us without that setting, I wonder if the keep warm function would work. IIRC (I've temped it), it maintains around 145 degrees. Also, many slow cooker's keep-warm function are about that temp.
Worth trying 🤭
It's worth testing
My Ninja foodie doesn't have a sous vide setting, it's a 6 quart and I guess an older model. Can I steam or pressure cook instead?
can you use older machines to sous vide?
It's going to be very hard to set a controlled temperature. The keep warm function might work for certain things, but I've done some tests and my temperatures on keep warm were around 160F. I would definitely test it with just water first.
What setting do you use for instant pot spud vide No sous vide setting 🤷🏻♀️⁉️
Instead of searing would you recommend the same method as your turkey breast? If so would you lower the temp for the sous vide part?
I would sear them because they are skinless and air frying will overcook and dry them out
@@TheSaltedPepper sorry I should have said skin on.
could you use the air fry function
Sure, you can use any cooking method you like. I just found that sous vide was the juiciest and most tender chicken I've ever made.
Can you do this method if your foodie is older and doesn’t have the sous vide option
Not very easily. You could see where the keep warm holds the temperature and if it is 145-155F than that should work.
Damn! Our Ninja Foodi doesn't have the sous vide feature.
Thanks for showing how easy this will be. I’ve been meaning to test out this function on my Power Quick Pot, but was a bit scared. This video was reassuring!
Now about the garlic - am I right to think that using garlic powder would be okay without precooking, since it would be a dry spice? Thanks!
Yes, garlic powder is just fine! Enjoy!
Is the Foodie Sous Vide as good as a circulator like a Jole, same results?
I have tested the sous vide function on the older model 6.5qt and compared it to my circulator sous vide cooker and the results were the same.
The difference is that you can use the circulator in many different sized and shaped containers to accommodate foods that can't fit in the Ninja.
My ninja foodie doesn't have a souve function, If I place the meat in a zip lock bag, and pressure cook, would it give similar results ? thanks
No, you can't do that. The plastic bag would melt.
Can I grill grate this too instead of searing and do an air crisp?
Sure! I find the sear/sauté is quicker though!
What about garlic powder? (21:00)
now you are just rubbing it in, I just upgraded my less than 6 month old foodi max to the all new 15 in 1 smart lid as i decided the sous vide option looks interesting for meal prepping and on day of delivery ninja release the cooking options and turns out the UK version doesnt have sous vide as an option. The main reason on me upgrading was because I didnt want to spend £200 on a stand alone sous vide device. Is it possible to sous vide without using a sous vide mode, some bloggers are saying you can use dehydrate but surely you cant do this because you cant keep water temp using air above it
You might try to see what temp the keep warm holds water at. Fill it up with 10 cups of water and take the temp every 15 minutes for 1 hour and see if that might work for some things. Using dehydration might work, I use it to make yogurt. It would require some testing though.
So here in the UK, I have the 9-1 but no sous vie function. Is there any other way to do this?
Not easily, but you can put 10 cups of water and turn on the keep warm and check a temp to see what temperature it holds the water at.
Is it possible to simply use the sous vide to poach chicken without a bag?
You could, but I don't think you will get the result you want in just water. If you want to poach the chicken, us a super flavorful liquid and simmer using sear/sauté. Technically, you could put the flavorful liquid right into the Foodi since it doesn't have a circulator and cook the chicken that way using sous vide.
What would be the time and Temps for boneless skinless chicken thighs? I'm all out of chicken breasts in my freezer!
Do I needs to saute dry garlic or is that ok to add to soux vide without cooking first?
If you mean garlic powder, then no you don't have to sauté it first.
Can I do this with brined chicken breast?
Yes, absolutely. The one thing I've noticed about wet marinades is the flavor is amplified, so I might brine and remove from the brine and then seal in a bag to sous vide.
Is 145 imho hot enough for drum sticks and thighs?
Can you do cod or flounder?
Yes, but the temp and times are different.
What if we don't have the sous vide method on the foodi
I have a Ninja Foodi that is a year old. Is there a way to do the sous vide process in it? A thousand apologies if this has been answered somewhere in the comments section. I didn't see one.
Unless you have the sous vide function, there really isn't an easy way to replicate the sous vide process. You can test your keep warm function with just water and take a temperature at 15 minute intervals for about 1 hour and see if it holds a temp of between 145-155F. If so, then you could try that.
How to do with ninja 9 in 1 as there no numbers for temperature 🤔
Do you have the sous vide function? If so, you should be able to adjust the temperature.
Any tips on why mine came out looking like chicken tofu/jello? 🙃
No, that is weird. Did you check your temps?
@@TheSaltedPepper no lol I'm guessing since I put them in the bags frozen, let them thaw in the fridge, they loosened a little, the juices spread and cooked the juices. The middle still came out great, I think I can fix it, thanks for the vid, going to be a staple in my meal planning 💪😁
Just tried this tonight with my brand-new ninja One lid wonder and after two hours the internal temperature the chicken is 129° is it still OK
Did you check the water temp? I would make sure that your sous vide function is working properly and to be safe, I would cook the chicken a little longer.
Hello for RUclips and for YOU!
Can you point me to a sous vide chart with meat, temperatures and times?
I'm sure there is something out there, but I haven't run across it yet.
Can you sous vide from frozen?
People say you can, but I haven't tried it. Of course you would want to cook longer. I talk about that in the video.
I am always concerned about cooking or reheating in plastic.....Is that a concern with doing the sous vide method?
From the articles I've read, it isn't a concern because of the low heat usually used when sous vide cooking.
I don't have that function. Do you have another video using some other function?
I've also seared and then baked, but I don't have a video. I guess I need to do one.
Can I use this method for bone in breasts?
I don’t have that setting on my
All of the models don't have sous vide unfortunately.
What do you do if your Ninja Foodi does not have the sous vide function? I feel stupid
There really isn't any easy way to sous vide in the Foodi without the function. I would sear the chicken with sear/sauté and then bake at 350F until it's just about done and let it rest to bring it up to 165F