- Throw in a 2 days worth of meals of chicken into the sous vide and set the temp.
- let it cook for 45 min. (No need to monitor, it's a water bath -- nothing to flip or think about.)
- Even if it goes slightly over ( I once had it go for 90 min as I got trapped in a meeting) your meat stays at the perfect doneness.
- I take out a meal's worth of chicken and Sear it in a pan for 5 or so minutes.
THE SECRET: Take the rest of the chicken and immediately ice it and get it in the fridge. Now, for the rest of those pieces, I take them out at meal time, and sear to heat and I get perfect chicken that you'd not even realize are leftovers.
Works same for pork and steak too, just cook that slightly less.
- Grab my chicken cuts, and season them.
- Throw in a 2 days worth of meals of chicken into the sous vide and set the temp.
- let it cook for 45 min. (No need to monitor, it's a water bath -- nothing to flip or think about.)
- Even if it goes slightly over ( I once had it go for 90 min as I got trapped in a meeting) your meat stays at the perfect doneness. - I take out a meal's worth of chicken and Sear it in a pan for 5 or so minutes.
THE SECRET: Take the rest of the chicken and immediately ice it and get it in the fridge. Now, for the rest of those pieces, I take them out at meal time, and sear to heat and I get perfect chicken that you'd not even realize are leftovers.
Works same for pork and steak too, just cook that slightly less.