Hey adam, im thinking about trying souse vide to cook my chicken breasts. .... have you ever tried it? What temp should I aim for with chicken breasts?
im thinking about dropping them in the water when I leave for thd day and finishing them when I get home.
Also, after the sous vide, just brown like you did with the steaks.
If you aren`t already, NEVER buy frozen chicken breasts and try to look for chicken that has No solution added. Most people on this site are probably buying garbage chicken, that stuff that comes in the bags frozen or some other nonsense.
Don`t freeze chicken unless you plan to use it in a sauce based application or something of that nature with long cooking. If doing breasts, buy them fresh, remember no solution added, and sous vide them from the fridge. It will make a world of difference.
I have no idea how people eat that frozen bagged chicken. Its freezer burned from the start and disgusting. People on here are really disgusting.
