The BEST way to cook juicy chicken breasts - Sous Vide

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[PhilipLemoine]

You're not allowed to leave a negative comment about my cat in my kitchen if you wear your shoes in your house.

[TraceguyRune]

3:10 Pro tip for zip lock bags. Submerge the bag up to the seal, and then seal it. As the bag submerges, all air in the bag is forced up. Doing this you can get a good 95% or more air out of the bag

[ARMYStrongHOOAH]

When searing after sous vide I highly recommend patting the meat dry because the liquid in the surface makes it difficult to get a good sear.

[chrisshortt]

Got one for Christmas and every meal has been amazing even though we have no idea what were doing

[mdx]

Bro, I am glad you are being authentic. Everyone expresses their passion differently. If that is how you enjoy your food that is how you enjoy it and not everyone is going to like it. However, some people, after seeing how enthusiastic you are and how you are enjoying yourself, are probably more inclined to try it themselves.

[J_LOVES_ME]

Just made this. He's not kidding. It is amazing! The temperature is spot on and is the key - cooked thoroughly, but it doesn't cross over that "dry" point. This recipe is amazing.

[PhilipLemoine]

Oh and sorry I forgot to hit record on the camera pointing in the bowl while I was seasoning!

[davidreuss]

There are a gizillion comments, so I don't know if anybody has already noted the following, but when you sous vide, you don't need to let the meat rest afterwards. This goes for when you sous vide a steak too. Unlike when you prepare on a pan or in the oven where the meat will run it's delicious juices out if you don't let it rest.

[mamalovesherkamadojoe]

I tried your recipe and they came out awesome. Thank you for sharing

[lomex_]

*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*

[rogerwilco]

You know its gotta be good he can't stop eating it to finish the demo. My sous vide is on its way from amazon and I hope it is just as good.

[Charles-ygtj]

I subscribed because not only do I have the same Sous Vide as you but I, likewise, have the Foodsaver. I have been wanting to learn how to utilize such a tool for chicken. Thank you!

[EvanBCox]

the filming quality is great. saw comments that give you feedback. Take in stride, make the improvements you agree with and keep going.

[aslamsean]

Looks mouth watering. I am gonna try this recipe out today.I got a sousvide machine but so far everything turned out dry and rubbery. You are the first channel who explained that chicken can be cooked at lower temp and still kill off bacteria.

[Muklar]

I just got a sous vide "stick" in xmas present, kinda like the same as you got. Can´t wait to explore the world of food on a whole new level!!

[pqvywv]

Looks great, and I like your personality. Subscribed!

[fly]

I did this yesterday (before watching this video) at 145F for 1.5 hrs, then searing. I don't remember ever having chicken breast this tender and juicy. Now it's my plan using turkey breast for Thanksgiving. A little research and learned you're right, time and temp to kill bacteria, so next time 140F, thanks!

[EdithIvhay]

Loved the video! Thank you! Well done well done! Don’t listen to criticism unless they are willing to lift you up after the bring down. Keep up the good work! Just bought my sous vide machine can’t wait to use it!

[mauriciozorrilla]

Damn my mouth watered, great recipe will try it soon!

[samuils]

I have just finished cooking the way you showed it, thank you very much, it came out wonderfully!