Cooking A Chicken Cost

Overcooked, dry and bland. Chicken breast easily turns dry and tough when overcooked. Why? It’s because it’s a thick piece of meat gets tough when exposed to high temperatures that are difficult to regulate. With enough practice and experience, you’re sure to perfect the art of cooking your chicken breast perfectly using the traditional method…. on most days.

Who says chicken breast has to be bland and dry? There are so many ways on how to cook chicken breast and the exact answer on how to make it perfect is TEMPERATURE CONTROL. It’s that accurate and consistent kind of control that only the sous vide technique can deliver.

There’s only one dish that can perfectly show you the difference between sous vide cooking and traditional cooking methods.

Why choose the Sous Vide method?

Chicken is probably one of the easiest meats to cook and is basically a tender meat in itself. Why opt for the sous

2. Season

You need salt and pepper for flavor. Be sure to coat the chicken evenly.

3. Bag it and seal

Vacuum seal your bag with your chicken inside to prevent any chicken juice from leaking out and contaminating your chicken breast.

4. Time to cook

Place the vacuum bag in the water bath slowly and cook accordingly to your desired preference.

5. Preheat your skillet

Once your chicken is cooked, preheat your skillet coated with oil over medium high temperature.

6. Finish with a good sear

Carefully pat your chicken dry with a dry paper towel and lay your chicken skin side down until golden brown.

Cooking sous vide chicken breast is simple. Remember to cook it at 140ºF to 147ºF for 45 to 90 minutes, or up to 5 hours. You have the option of not finishing it with a good sear, as you can use the pre-cooked chicken in a number of ways. Once the pre-cooked chicken is done, the possibilities are endless.

Sous Vide vs Traditional