I don’t have experience with sous vide, but the husband has been flirting with buying and trying it. Let us know what you learn/do with it.
I Sous vide in my InstantPot. Turns out amazing ribeyes and tenderloin.
Okay, the sous vide cooker beeped, & turned itself off about 10 minutes ago.. fished a bag out, and tried one of the boneless skinless breasts.
It was so moist, and tender. I had put a pat of butter, lemon pepper, and poultry seasoning in each food saver bag prior to dropping a breast into each bag, then sealing.
The flavors had permeated the chicken completely.
I didn’t pan sear them afterwards as they will be going into chicken salad or some type of casserole.
I usually cook B/S breasts via “The Joy of Cooking” method.
These were more tender & juicy, but required more set up.I cooked them @ 149° F for two hours.
Can’t wait to try steaks sous vide, then finish them off on the grill.