Comments on: How to Sous Vide Chicken Breasts: Fresh OR Frozen

By: Sue

Sue — Thu, 05 Dec 2019 21:56:22 +0000

What I like most about sous vide chicken breast is that you can cook it to the lowest temperature that is safe and that you are comfortable with AND THEN you can chop or cut if up to use in the unlimited number of casseroles and other dishes that call for cooked chicken in the mixture. The sous vide chicken does NOT dry out in the casseroles because it was cooked to a lower temperature to begin with and tends to turn out perfectly in casseroles.

By: Katie

Katie — Thu, 05 Dec 2019 21:31:23 +0000

In reply to Jackie. Thank you for sharing! great tips!

By: Jackie

Jackie — Thu, 05 Dec 2019 21:29:09 +0000

In reply to Jackie.

A quick edit to my comment — I always brine with Himalayan Salt. Some use Kosher.

I once tried standard table salt and it was beyond horrible… but I love it with the Himalayan and don’t keep Kosher salt around so I’ve never tried it.

By: Jackie

Jackie — Thu, 05 Dec 2019 21:26:44 +0000

Try a quick brine for an hour, then sous vide it. I like it cooked for 4-5 hours at 145°– but until I started brining I was always disappointed at how dry the chicken turned out (yes, I realize I seem to be the only person who cooks chicken sous vide who has ever said this… but there it is.)

In any case, to me the result is vastly superior.

Enjoy- it’s a great way to cook.

By: Katie

Katie — Sat, 18 May 2019 23:25:11 +0000

In reply to Sue. I agree!

By: Sue

Sue — Sat, 18 May 2019 20:58:03 +0000

The main reason I like sous vide for chicken is that you can safely cook it to a lower temperature (rather than in an oven) and then use it as a component in lots of other recipes without it overcooking or drying out.
Thank you for your information.