Sous Vide Chicken Breast | EASY and PERFECT
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- Опубликовано: 15 авг 2019
- Sous Vide Chicken Breast // PERFECT every time 👉 FREE download Sous Vide Temperature Chart Click This link: bit.ly/SousVideChart
FULL RECIPE LINK: thespicyapron.com/recipe/sous...
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If you're tired of tasteless dried out chicken, it's time you try making a sous vide boneless skinless chicken breast. In this video you'll learn the best sous vide chicken breast temp in order to put out the best sous vide chicken breast recipe. You'll never have to guess what the best sous vide chicken breast temperature should be. It's time to try it - sous vide boneless chicken breast. You'll be amazed at how perfect it is every time. So now that you've found the best sous vide chicken recipe on The Spicy Apron, let's get cooking!
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• Sous Vide Chicken Brea... 
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How do you use your Sous Vide Chicken Breast? I love it cut up in a salad! (And here's another awesome sous vide recipe for you - Sous Vide Burgers!! ruclips.net/video/J4ZQ9iurYMU/видео.html
Quick question, how can the chicken be fully cooked if the temperature chicken is supposed to be cooked at is 165?
My wife and I went to a restaurant yesterday and I had a fried chicken breast. Just cutting into it was impressive as it was the most tender and juicy chicken breast I'd ever seen. Tasting it confirmed this was special. The owner came by about then and I asked him, "Was this cooked sous vide? Yes, he answered, the chef cooks it sous vide then coats it with batter and just introduces it briefly to the deep fryer to brown up the batter." I think there may have been some time spent marinating in buttermilk first. I am ordering a deep fryer next week, I already have my sous vide set-up and thank you for time and temp and the helpful video.
Yes! This is a fabulous way to do fried chicken. I did a fried chicken breast sandwich the other day just like that (sous vide then a quick deep fry). It was ah-maz-ing! I'll definitely be doing a video on it. Let me know how yours turns out! :)
Tonight I sous vide chicken breasts with salt, pepper, and Chinese five-spice. When finished I dried the breast, cut it up in bite-size pieces, covered in corn starch, quickly fried in oil to crisp them up, and then made sweet and sour chicken with them. I've also cut the breasts up in medalians and made chicken marsala and chicken piccata
I tried this tonight!!! I just got my Sous Vide and this was my very first cook with it :D. My chicken breasts were 3 inches thick and partially frozen so I let them go for 2 hours and 10 minutes. I used lemon pepper instead of seasoned salt. The Whole family loved them! They were super juicy, tender, and so flavorful! I cannot wait until my next adventure!
Tim Gawarecki
You “just got your immersion circulator” and now you can Sous Vide cook things. 🤩
Sous Vide is a method of cooking; i.e. submerging meat and ... into circulating, heated water. The equipment that does that is called immersion circulator, so from now on if someone asked you “How did you cook this amazing chicken?” You’d respond: “I sous vide it! 👊🏻”
Then if they asked “How did you sous vide it?” You’d say “Oh! I just bought an immersion circulator!”
Happy cooking! 🙌🏻✌🏻
149F was just perfect. Thank you for the instructions.
Gonna give this a try today
I love it "kind of pink", and VERY moist at around 140 degrees, and well pasteurized for about 90 minutes. Give it a try y'all. Thank you for the recipe and procedure!
I am sous vide cooking some chicken breast tonight using this as a guide. I will pan sear mine to finish and serve with some vegetable fried rice for dinner. Thank you for this video!!
I season with Montreal Steak seasoning, add lemon slices, thyme, and rosemary. 149F for 1 hour. Then sear at 500F in cast iron to brown. I eat it straight up with rice or pasta.
I love the lemon on that!
I eat them cooked the way you did. I can’t wait to do it
I’m here late as I just discovered the video tonight, but I think the reason for needing more seasoning would be that sous vide retains literally all of the juices in the meat, which means seasonings will be diluted compared to other cooking methods. Thanks for the video, trying this with 6 lbs of chicken tonight for the week ahead (seasoning liberally with curry powder!)
Thanks for the answer! Makes sense to me. :)
I know this video was posted four years ago, but of course I just stumbled across it. I may try your method of 149 degrees. I've cooked mine at 140 for an hour and a half. I thought mine was very delicious, with a very very slight hint of pink which I believe was perfect, but I know some people I'd like to cook this for who would not like any pink at all. I might even try 145 first. Anyways, you know chicken breast is amazingly tender if you can cut it easy with a butter knife! Love Sous Vide! I've actually had mine for something like four years, but am just now trying chicken with it and fish. Usually I make steaks. Also I know it is not necessary, but I bought a vacuum sealer today which actually makes things much easier at least for me.
You need more seasoning because alot of it comes off in the juices, which you drain out of the bag when you're done.
she knew, she just wanted comments lol jk
i think it's because, since you sous vide them, they keep a lot more juices, which means more water. More water means more salt is needed
Save the juice to make gravy
Thanks for the 149 setting. Going to try it. I've done 145/2 and the were amazing too. Just a tiny bit closer to pink but if you're over 135 for an hour no bad stuff can survive the pasturation process so it's all good. Personal taste and preference. Tha is for the great vid. You can sear the chicken a little shorter and add the herbs back into the pan. Add a little white wine and splash the wine an herbs over the breasts and gain some of the herb flavor into the food as the pan gets the herbs hot and the oils release. Just saying. Thanks again for being you. =)
I love the idea of adding the herbs pack to the pan! Definitely doing that next time (and of course, a splash of wine is always a bonus!)
145F 1 hour is best.
More seasoning because of how it cooks which is fundamentally different than allowing oxygen to breath around it while cooking. Marinate beforehand helps. So does making a nice sear while basing the last 20-30 seconds.
Very nice answer. Thanks!!
Interesting about extra seasoning needed. That's true for crockpot cooking too. Everything tastes washed out if you don't adjust seasonings before serving.
Heather, very nice, would making chicken breast with the skin on be done the same way as you do the chicken thighs. Ty Rich 😷
I'm looking to find a chicken recipe for sous vide....
I started with cheap beef.
more of the seasoning gets absorbed into the meat and then the rest gets muted with the juice that remains in the bag. Salt, black pepper, granulated garlic and crushed red pepper. sous vide at 149 for an hour let rest 10 minutes then butter baste and let rest another 3 minutes. slice and serve with some butter herb rice!
You need to season it well because you only sear it for a short time at the end instead of the whole cooking process which gives it extra flavor. Browned food is good.
yes, the oil or butter adds much of the flavor. Think filet mignon with a slice of bacon wrapped around it.
I make a white wine/garlic cream sauce to go over the chicken and served with buttered fettuccine and lightly steamed broccoli.
Can I come for dinner please??
I put the bag in ice water to bring the temp down fast then into the Greg for max 4days for use later , just sear and eat
That's perfect!! I'm going to make a bunch that I can later use for salads! Have you ever made a chicken sandwich with it? I haven't done that yet, but want to try it!
Sous vide rocks.
Yes it does!
I recon the higher seasoning is because they are lost in the bag juices.
Yesterday I tried 149 degrees. Thanks for that info...don't like it undercooked or stringy....149 was perfect.
I did some yesterday too! And, yes, 149 was perfect!
No offence but that doesn’t look tender when your cutting into it.
Maybe because she was using a butter knife 🤷♂️
it is either under cooked or her knife is not sharp
Butter knife
I just bought a sous vide machine. I thought I'd do steak first, but after seeing this video, I think I'll start with chicken. Great vid!
Squee Dow thanks so much! Let me know how it turns out. You won't be disappointed!
I use a George foreman grill to cook chicken breast. I get them perfect every time. But the time is critical. They are cooked very fast,just a few minutes. I think the biggest advantage of the sous vide is that it is very forgiving.
The George Foreman, although a great grilling device, can't possibly make a chicken breast as juicy as a sous video cooker. When cooking sous vide, the food cooks in its own juices whereas the George Foreman grill compresses and leaches the juices out. 🤷🏿♂️
Do you mean that you grill the chicken AFTER you sous vide them?
Two of my friends bought joule sous vide devices after have chicken breasts at my house. I often brown my chicken breasts with skin sous vide then brown the skin in my instant pot mealthy frier. But youbcan briwn then in a pan with mushrooms and veg
Me too! My chicken is never juicy. I’m going to get my new sous vide today. Thank you
I love sous vide chicken breast.
149F° / 90min ok i'll try it
This is great the one thing I would change is the searing method. I like to sear under the broiler in my oven with the rack in top position. You have to stay on top of it though because it will burn quickly.
Yes, that's also a great way to sear for sure! I do that with my flank steaks sometimes. Good suggestion!
I prefer not to pan sear either. Wonder if a culinary torch would help and maybe cut down on time. Hmm... Amazon!
Cast iron with avocado oil for me
Fajitas tonight.
If your going to Sous Vide chicken you need to sear it on a charcol grill or hit it with a torch and get a nice crust..
Where did u get the comtainer to hold water for soul vi
It’s a pot.. use a pot.
Use a bucket
Use the toilet (top part)
Throw it in the lake and wait 3 months.
Just do it.
This may be a silly question but, is the water at the correct temperature first when you submerge the food?
That's not a silly question at all! You can actually do it either way. The times in the recipe are designed for putting in the food after the water has come to temp, but you can also put the food in before it reaches temp, but you'll need to add time. Start timing the cooking process when the water does reach temperature.
@@Thespicyapron Thanks, appreciate the info. I bought a Sous Vide, but have not used it yet.
The link is not working for me.
Thanks for letting me know, David. Several people have successfully followed that link and downloaded the chart, but a couple have reported the same issue you're having. I have reported it to my tech team and they're troubleshooting the issue. I can send the chart to you directly if you email me at heather@thespicyapron.com Just let me know that you want the Sous Vide Cooking Time chart. Sorry for the trouble!
@@Thespicyapron Thanks so much. Eudice
A little oil in a hot skillet after sous vide for a crust.
Is anyone else lost as hell 🤣🤣🤣🤣🤣 this lady is putting me on to something I really need to watch more than once
As long as I'm not tar tar. 🤣🤣
I am at marker 3:30. I feel stoned.
I felt less than lmaooo
There’s gotta be a better way than using a plastic bag 🤔 on average, we’re consuming a credits size of plastic a week and I am really avoiding cooking with plastic. It melts into your food.
Anything else we can use?
It's the temperature It's to low to infuse flavours into the meat.
That's interesting. I hadn't thought of that.
Brown the breasts for a little longer to get some fond on the pan bottom. Remove the chicken and cover to keep warm. Add shallots and mushrooms to the pan, cook for a few minutes, deglaze with some marsala wine and just a little chicken broth. Wah Lah....Chicken Marsala. You can do the same for Chicken Piccata
That sounds fabulous!!
Don’t mean to nitpick. But it’s “viola.”
@@ekraszewski *voila LOL!
@@ekraszewski No, a viola is like a violin, but larger.
Please be sure to pat dry all meats before searing.
But fda recommend 165 for chicen to avoid salmonella
This is not true for sous vide cooking due to the length of time the chicken cooks. There's lots of information on this if you Google it.
Temp is in Fahrenheit., American style...
Tried it. Dried It. F A I L ! Too high temp.
137.5 for at least 60 minutes will pasteurize, and keep it very moist.
make fajita for the first time I ley you know Fred
Marinate them in buttermilk first
Cuts it with a friggin butter knife 🤣
Has anyone here tried to put the meat in a broiler??
Vs fry?
I read 165 F is what is recommended for cooking chicken. The FDA Food Code recommends cooking chicken to 165°F (74°C)
165° OR 140° for at least 30 minutes. Both will kill harmful bacteria reliably. Plus, remember your sear will raise the temp.
It’s time dependent duhhhh.
You'd have better results pan roasting for 4 mins either side and then putting in the oven for 8-12 mins. 😂
Thats stringy, 140 folks..
145F for 1 hour is best
LOL it requires more seasoning because it tastes good....
Specifically with sous vide, using more seasoning allows for deeper protein penetration during the cooking process.
Do you pat the breasts dry before searing?
Yes! And I should have made that more clear in the video. Thanks for asking!
can someone tell me why its safe to eat chicken at under 165 degrees in sous vide? its pink under 149 but still safe? that just doesnt make sense
It’s a combination of temperature and time. If Chicken reaches 165 for just one second (all the way through), it’s safe to eat. BUT... if you get it to 149, and HOLD that temperature for enough time (which is what sous vide is perfect for!), it’s also safe to eat. This is called pasteurization (aka, what they do to milk).
Google “Sous Vide pasteurization temperature ” and you’ll find guides that tell you SAFE time/temperature combos. The THICKNESS of the meat is also a factor. There is science involved...FDA just says 165 because that is simple, but it results in tough, dry meat.
It does make sense. Harmful bacteria in chicken is killed as soon as 165° is reached. But if you cook it to 140° and hold that temp for 30 minutes, harmful bacteria cannot survive. Color does not kill bacterial, heat does. Heat also kills texture and moistness.
pronounced sue vee
149F for 40 min is best
It still looks kinda stringy. I think it’s the chicken.
130°F for 2hrs and 🔥 sear 1min each side.
yum!
Way too low nor long enough and you’re not even close to pasteurization.
You said it was perfectly cooked before you even tasted it.
How many times do you need to mention links and likes?
Sous Vide chicken breast is like bacon, it makes everything better
you are really cute !
Dieters rejoice!
Sous vide requires more seasoning because some is lost in the moisture left in the bag after the water bath. Hope that helps Ma'am.
Those look great by the way! Sous vide is wonderful
Would it add flavor to cool the meat in the juices? Any chance the meat would absorb all the flavor in the juices? I am thinking it has something to do with the salt? We always salt it and maybe this inhibits the flavor being pulled into the meat? When you brine you do it at cold temperatures and this pulls the flavor into the meat. But at cooking temperatures maybe it does the opposite?
140 tastes better
Are you going out or cooking in your own home? Sheesh
152 is too high. Seriouseats recommends 145, and the searing will increase it. Looks too stringy for sous vide.
Did you watch the video, she never mentioned 152°
Weak sear 😂
I'm embarrassed for you hehe haha WTF?
You could have made this video in 4 minutes
Isn’t chicken supposed to reach 165?
No. If you cook it at 145 for 2 hours it kills the bacteria.
If you could magically bring a chicken to be 165 then it would kill all the bacteria instantly.
So that’s why the FDA says 165 because it’s more universal. It’s based on time and temperature but the FDA says 165 because they only focus on temperature not time. But if you go to their website they have charts in detail for time and temperature
For salmonella safety, 145 for 10 minutes is fine. 165 F is an overly safe value, and is the reason so many Thanksgiving turkeys end up dry. Here is a chart that detail time to food safety ( www.foodprotect.org/issues/packets/2012packet/attachments/iii_018__all.pdf ):
Times for given temperature, fat level, and species needed to obtain 7-log10 lethality of Salmonella*
Temperature (F)|Time for Chicken|Time for Turkey
136|63.3 min|64 min
137|50.1 min|51.9 min
138|39.7 min|42.2 min
139|31.6 min|34.4 min
140|25.2 min|28.1 min
141|20.1 min|23 min
142|16.1 min|18.9 min
143|13.0 min|15.5 min
144|10.4 min|12.8 min
145|8.4 min|10.5 min
146|6.8 min|8.7 min
147|5.5 min|7.1 min
148|4.4 min|5.8 min
149|3.5 min|4.7 min
150|2.7 min|3.8 min
151|2.1 min|3 min
152|1.5 min|2.3 min
153|1.2 min|1.8 min
154|55.9 sec|1.5 min
155|44.2 sec|1.2 min
156|35.0 sec|59 sec
157|27.7 sec|47.9 sec
158|21.9 sec|38.8 sec
159|17.3 sec|31.5 sec
160|13.7 sec|25.6 sec
161|10.8 sec|20.8 sec
162|
In normal cooking, 165 is the target temperature because that is the temperature that the chicken is pulled off heat and let to rest. The 165 is reached only for a small time period which is enough to kill bacteria. In Sous vide cooking, you can pick a much lower center temperature and hold it there for hours at a time. You can kill bacteria at a lower temperature if you cook it longer.
A good analogy is pasteurizing milk which is normally done at 161 degrees for 15 seconds; however, it can also be done at 145 degrees for 20 minutes.. similar to sous vide method.
The oil or butter adds much of the flavor. Think filet mignon with a slice of bacon wrapped around it. Super lean meat does not have much flavor. The fat is what adds to the taste. I am bothered by the amount of salt used to add flavor, not very healthy.. My husband and I would use lots of herbs and spices including garlic or some onion. Has anyone done that? My meat thermometer says poultry should be cooked to 190 degrees so I would be leary of cooking to 149 and not pan cooking afterward. Suzie S
Hey Susie! Yes, if you watch your salt for dietary reasons then extra herbs are a great way to add flavor for sure! (my hubby and I both have low blood pressure and are quite healthy so this isn't an issue for us, but I know it is for many). Also, sous vide is a very different way of cooking. 60+ minutes at 149 degrees will absolutely kill any bacteria you're worried about. It's the length of time plus the temp that people need to pay attention. The lower temp here is what allows the boneless skinless breast to be so tender and juicy!
James Stephenson it because the shorter cooking times in traditional cooking that you need a higher temp to achieve pasteurization. It takes 30 mins from when the bones internal temp reaches 140F to be pasteurized. Around 90 mins using sous vide method; that being as she mentioned the meat will still look lightly pink. If your uncomfortable with that raising the temp a few degrees as she does will bring it back to white though you lose some of the juiciness.
Adding butter is a no no in this type of cooking.
Add butter or oil if you want, but it will end up in the bag with the meat juices. Better to pat the meat dry and sear in butter and garlic when cooked. And sous vide cooking will not render fat, so if you use bacon it will take a lot of heat and time to crisp up the bacon (unless you like it limp) so the meat will probably be overcooked. And if you haven't experimented and found out yourself yet, NEVER, NEVER, NEVER use raw garlic. It will not cook at that temp and will impart a nasty bitter taste. Use garlic powder if you must. I use dehydrated onions and garlic and they seem to work okay.
190??? That's some ruined chicken if I've ever heard it. 165 is deemed safe by food administrations everywhere for normal NON sous vide cooking. A sous vide is keeping that temp up for wayyyy longer than you would on a stove which allows the temp to be lower, around 140. Worked in restaraunts for years.
I started watching until those stupid emojis popped out. Completely unnecessary!
almost heretic to season after cooked......it shows your level
It looses taste after sous vide. Don't know why.
i see little trump in u
Crap! I thought this video was about: boneless. skinless. chicken. breasts!
Reid Bowie it is! The best boneless skinless breasts ever! ;)
Get to the point, and the temps pls omg.
Thought about getting sous vide, but this changed my mind. That didn’t look tender at all😂
Interesting... I'm so sorry it didn't look tender beacause it truly is the most tender chicken breast I've ever had! It's super juicy and moist!
If you don't know why you have to add more seasoning, you shouldn't be trying to teach people how to sous vide chicken breasts.
I don’t understand why you would do a video on sous vide cooking if you don’t know why it may need more seasoning, lost my confidence in your technique right there. If you don’t know everything about it, why do a video? Wont be following your instructions. Not being negative, just think research should be done first.
She talks too much get to the point
Haha how sad she’s trying to give you info
manu06 1809 FOCUS!
Short attention span, dude? She didn't talk any more or less than she needed to to guide us through the process. If time is a problem for you, crank the speed up to 1.5 and see if you can live with that. That's the speed I usually use.
That is not sous vide cooking. You need to vacuum the plastic bag...
The air is removed from the bag using the displacement method, which is also a way to do it rather than using a vacuum sealer. I sous vide a lot and I use both ways. Both are equally good for sous vide, depending on the type of food. (Vegetables are better when vacuum sealed, as are large meats that take a lot of time, but for quick things like chicken and fish, the water displacement method of removing the air is quite sufficient for great sous vide cooking!)
Thx for answering. I prefer the vacuum way.