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sous vide questions

Tony_Ramonas_201625

Is it possible to cook chicken breasts in the original store bought freezer packs instead of having to re vacuum & seal a bag??

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Comments

Shivam_Daryanani_92859

Those bags are usually not safe to sous vide with. Might be wrong though. Tried that once, and ended with a horrible smelling meat. Could have been something else though.

tshewman

Technically you could assuming a temp of ~62C but typically you will want to add oil to the bag and usually pat dry the breast or better yet, brine. Brining a chicken breast can completely change the texture and flavor (for the better) IMHO.

bkeene12

I would not advice this based on actual (being lazy) experience. I was in the same boat at @Shivam_Daryanani_92859 -something was "off".

Brendan_Lee_56950

The stiffer plastic like what Costco sells is a bad idea but the softer heat shrink style plastic that you sometimes see on pork roasts has worked fine for me in the circulator

malcolm.mccaffery

I have done it before once with skinless chicken breast and found it worked for me( https://www.chefsteps.com/forum/posts/chicken-mango-cashews-strawberries-peas ) The chicken was vacuum sealed at the supermarket in reasonably heavy duty plastic, and I didn't freeze it. I didn't get any off tastes. Personally I find the chicken breast doesn't really need brining, at least for my tastes. However I will say that the results I've found worse texture (less juicy) if the chicken is less fresh (i.e. day before "best before" date) I am going to test later directly from frozen to see how that works out...