Go to the Recipe: Sous Vide Chicken Breast
To demonstrate sous vide to a friend, I subbed in boneless, skin-on chicken thigh (see CS's chicken thigh version for how to get lovely crisp skin), with the apple-fennel-walnut salad and carrot puree.
They went out and bought a Joule the next day!
https://www.chefsteps.com/activities/crispy-chicken-thighs-made-simple-with-sous-vide
Standard minimum serving temperature is 130°F, so cooking chicken breast at 149°F is not going to result in serving "cool to cold chicken." And undercooking your beef so that the sear brings it up to the correct temperature is the wrong way to do it. Sous vide it to the desired doneness, then sear at a high temp for a short period of time to avoid raising the internal temp. Searing to raise the internal temperature obviates the whole point of cooking a steak sous vide in the first place, which is perfect edge-to-edge doneness.
Like cool to cold chicken do you. Because that is what you will get, even with searing it after cooking. I can poach chicken in some white wine stove top. Seafood, shellfish especially shrimp and lobster are the worst. Cool. I only use my Joule for cold spiced shrimp, which it does a good job. But so does the stovetop. But chicken for chicken salad does cook nice. Cook it, cool it off, add some tarragon and golden raisins, and it is way good. I go to Paris every year and I have asked Chefs about sous vide. Their advice is that is is good for a very small number of products that are fragile and do not need to be hot. I will return a just warm or room temp dish to the kitchen. This chicken would not be served as it is cool when eaten. So I hope you like just warm food. The only thing it does well is actualy beef. Undercook it in your Joule, the sear a good crust on it and then serve it. It will be HOT from the sear. But undercook it so the "sear" will not penetrate to the center of your steak.
They wont overcook just by leaving them in sous-vide (with the heater maintaining temp). There does come a point where the texture will start deteriorating though, although it will be at least 3 or 4 hours before any noticeable difference. Don't turn the heater off and leave them sitting in a cooling pot of water... there is a risk it will cool below safe levels, also it would disrupt you workflow if you needed to add another breast.
Another idea is to simply precook them entirely during prep, then refrigerate them, and then use sous vide to bring them back up to temp before serving. Youd need to time this to figure out how long a chilled breast takes to come back up to temp though. I imagine it'd be 20-30 minutes or so
If using in a restaurant setting and I say cook 6 chicken breasts sous vide how do I hold them until they’re ordered without them drying out or over cooking? I’m a beginner at this! Can they stay in the water bath after cooking just turning the temperature off? Thank you in advance!
Re heat it up in your joule half an hour at same temperature
How did it turn out searing it the next day? Are there any tips or tricks?
if I don't won't cook right away,and seve it on the fridge how I can warm up it again need long time before the hot go inside pice high like it
Don't overload your cooking bags. Whatever fits when the breasts are side by side (no overlapping). you may need 2 or 3 bags, just use a large enough pot or container for your pod.
I'd like some discussion on scaling up from one chicken breast to eight breasts. Are there any preferred techniques or pitfalls?
It came out really good
Done a couple of weeks ago for a dinner with friends. They said it was the most juicy chicken they ever eaten. Thanks guys I love your weeknight sous vide dinners!
dang this chicken was juicy just had it for lunch at work and man didnt even have to have a drink of anythign to wash it down cooked mine to 149 F for 3 hrs
Well the title is Sous Vide Chicken Breast so that would be a different recipe... ha
I have seen previous posts abt a variety of frozen items and it was suggested to add 50% time to cooking time.
I just made this! Wow!!! Love the ChefSteps..... Thanks guys
Sous Vide chicken breasts - Caesar Salad; perfect_!_
Would I be able to cook frozen chicken breast this way, or should it be thawed first? I would guess thawing would be preferable, but I was just curious if it is absolutely necessary with this style of cooking.
What me to buy a Joule? RELEASE IT IN EUROPE ALREADY or your going to loose out to anova.
The chicken came out perfect, dare I say the best chicken I've had and the combination of the chicken, apple fennel salad and the corn purée was fantastic! I didn't pay attention to my carrots so some at the bottom got really caramelized (almost burnt) but I have to say it gave it a really nice flavour although the colour wasn't that appealing after blending.
I topped it off with my umami chilli oil, I put that **** on everything!
Does the time and temperature change if your just using the chicken tenderloin ?
just doit without joule ( live in spain) and the result was excelent!!! made my pure with a little bit of smoked sweet pepper and the flavour is incredible.
What about bone-in chicken breasts? How does the bone effect the timing and the temperature?
I've made this twice now. Turned out great both times. Perfect tenderness and juicy. Both times however I've encountered a problem with the final appearance. When i sear it to finish it off, the skin shrinks significantly. Tastes fantastic, nice and crispy, but doesn't look as nice as yours. Am i doing something wrong in this step? Is the pan to hot or something?
Thanks Grant !! I liked the texture and flavor of the chicken, and the Purée
... the next I make the salad. I do not have nuts : P
I want to cook a bunch of chicken breast to have for a few days what temp should I cook it at if I need to reheat it and pan sear it the next day? Is 140 degree ok or 135 ?
If I want to pan sear the chicken the next day what temperature should I cook the chicken at so that it won't over cook when I sear it and get it ho?
After searing the chicken breast I also add the juices in the bag and glacé the meat for a stronger taste.
Delicious guys thanks so much.
the print button never seems to work. please ?
That would really depend on the product. Some things are far likes forgiving than others. And even so, you don't want the food just hanging out in the bath. The texture of the product Will be effected negatively after a certain period of time. A product like chicken breasts, i would not leave it in there any longer than 3 hours. And i think you missed the point of @Marianne Gregory's question. She's cooking a slightly thicker breast than what is in the recipe. She was looking to see if there was a change in the minimum time, not how long she could Get away with leaving it in the bath
Yes, both operating systems are supported
There are plenty of brands available outside the US. Sous vide has been around for decades w/o the joule don't let that stop you
It doesn't matter that's the beauty of sous vide. An hour it's ready but it can stay in the bath for hours.
This recipe worked out well!
Does Joule have app for both Android and iOS?
i've read that using extra virgin olive oil is not recommended for sous vide... any comments ?
How long should the chicken breast be cooked if it is 11/2 " thick?
Wished that Joule would be available outside of the US already, I am soo missing out
I received my Joule for Christmas, and I must admit that I was less then thrilled because of some horrible dishes that I had experienced from a rather "famous" sous vide "chef". Rather than hurt my wife's feelings and return the thing, I decided to pull a steak out of the freezer and prove to her just how bad sous vide cooking could taste. Boy, I couldn't have been more wrong if I tried! The steak was tender and cooked to perfection, and since I had followed the easy instructions to the letter, I accomplished something that the "famous" chef could not - the perfect sear! The inside was perfect, but the outside was a marvelous mixture of tastes and texture that set the entire steak over the edge. It was magnificent! It wasn't a fluke, because I reproduced that marvelous flavor two nights later. I'm convinced! Sous vide is the way to cook a steak (with the proper sear, of course), and there is no easier way than with the Joule.
