The BEST way to cook juicy chicken breasts - Sous Vide
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- čas přidán 7. 09. 2024
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You're not allowed to leave a negative comment about my cat in my kitchen if you wear your shoes in your house.
Bruh I gotta say that cat was staring hard at that chicken
I leave my shoes on in the house but I make my Cat take off hers.
Your cat. Your kitchen. Your rules.
I make my cat flush its kitty litter when its done
That's not really a fair comparison. You wouldn't prepare food on the same surfaces you walk on.
You're letting an animal who presumably walks around in a litter box walk on your counters near food. Cats also shed, so your area is likely contaminated with fur on the same surfaces and flying around in the air.
Obviously you can do whatever you want, but let's not pretend that's sanitary or comparable to wearing shoes in the house.
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
Awesome, thank you, I will try it! 😊
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.
I have fear that searing the meat afterwards will cause the chicken to cook more and dry out. What are your thoughts?
@@TraceguyRune I agree. It can quickly and easily dry out. I recommend, if you want a good sear, let the chicken cool completely before searing it, and sear it as hot and quickly as you can. A torch would work great.
@@TraceguyRune that's why you sous-vide at a lower temp like 145. The reason I got a portable induction cook top paired with a cast iron and Avocado oil, that combo is deadly when searing quickly. And like the other commenter, make sure the chicken is patted dry before searing.
@@skorpyo112 Thanks!
@@TraceguyRune You want to sear hot and quick, it won't raise the internal temp much and you can sous vide it a few degrees under what you want your final temp to be to compensate.
Got one for Christmas and every meal has been amazing even though we have no idea what were doing
Yeah. I have no experience cooking the perfect chicken breast, but when I try sous vide, I get heavenly results every time. I don't even need to do anything fancy. I'm sure if I did, the results would be extremely out of this world.
@@TraceguyRuneIm so hoping mine will be the same way…. Then my husband won’t complain any longer….😂🤣
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.
90-minutes is NOT sufficient to pasteurize based on the thickness.
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.
I appreciate that
Exactly
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.
There's a gizillion mistakes, too. Irresponsible.
It turned up AMAZING!
It is actually finger licking gooood…
But, when you are cooking for other people, all that finger licking has to STOP!!!
Thank for so much goodness
See Dr. Douglas Baldwin's Poultry Pasteurization chart.
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.
Watch Sous Vide Everything. This guy, Philip, doesn't have a clue. Dangerous and irresponsible.
@@convincedquaker on what? 140 is what the company that makes the sous cookers recommend...
@@ktm125sxbeastTemperature recommended is fine. It's the TIME that's dangerous and irresponsible. He says 30 minutes would be "safe to eat." No way it'd be pasteurized in 30 minutes. 😱 Read the Serious Eats article he mentioned. Pasteurization is based on the thickness of the thickest part of the bagged food. It needs to be held at temperature AFTER temperature is reached at core.
Oh my gosh, that looks so yummy. I can’t wait to try mine, should be here today! I can cook chicken breast and pork and dry them out better than anyone, so I’m excited to try this! Thanks for the great video! ❤
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!
Do yourself and your family a favor... Read Baldwin on Food Safety for sous-vide cooking. This guy obviously never has. Irresponsible.
@@convincedquaker what are you talking about? What time and temp do you use for chicken then?
@@thepatternforms859 I searched up "Baldwin on food safety" and he literally says that cooking at 140 for a longer period of time is safe. Dont know what this guy is talking about.
Yep. Part of the old 40/140 rule for safe temp.
Could never get me to eat from a house with cats sitting on kitchen counters
*🤪🤪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.*
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.
No. Read Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking." This guy didn't properly pasteurize the chicken. ☠️🦠
dude. cats on kitchen bench’s. no can do
We're cat people. Your kit around 7 minutes: "I'm not really looking at that bird...I'm looking at the floor...okay, now you're eating; now I'm looking...and where is mine?" Love cat behavior: speaks louder than words. BTW, great video, was experiencing hunger pangs by the end.
I loved the lip smacking. I love how people try to control you in the comments. Nothing is ever going to suit them until they are happy with themselves. The smacking was the best part proof the chicken was cooked perfectly 🤩
Oh and sorry I forgot to hit record on the camera pointing in the bowl while I was seasoning!
You're forgiven 😉
Carolyn Olinger-Sparks 😘
Haha them chicken tiddies
Everyone is a pro in the comment section I see
Steven Kleeman and hate cats.
Looks like a lot more people have more experience than wanna be chef Philip (would you make a video to show how to cook if you had not mastered a technique? (not its terms)
@@gman0973 I think the problem is people think im a chef cooking at a restaurant in this video when im just a regular ass person sharing a recipe I found online in my own kitchen. "Handling food with my bare hands." Its my food that I am going to eat.... Wanna be chef good word choice though. Although I dont ever want to be a chef in a restaurant because its such hard work and long hours, I do want to develop and work on my cooking skills. Have a great day.
He's a dangerous, bumbling fool with no clue about Food Safety or cooking sous-vide. Irresponsible.
@@convincedquaker go eat some oatmeal
Made this just salt and lemon paper. Was delicious! Thanks dude.
the filming quality is great. saw comments that give you feedback. Take in stride, make the improvements you agree with and keep going.
Evan Cox thanks Evan for keeping me motivated:)
You had me at Chicken Tiddies in the intro
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!!
Lol got one as well this xmas
Watch Sous Vide Everything.
@@convincedquaker yeah guga is great
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!
I probably do 140 for 2 hours. Just to make sure its really cooked. Great job, Juicy chicken breast is delicious when you can get it right.
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!
Love it! 140 degrees at 1.5 hours. Took a shot every time you said "moist" and now I'm dead! :)
As for cookies staying soft overnight , you can place a slice of bread with your cookies when you store them and they will stay soft overnight.
Love your channel. Please note that eating fat does not make you fat. Quite the opposite actually. Sugar / carbs make you fat and eating too much of them
I tried your recipe and they came out awesome. Thank you for sharing
Be doing this tomorrow. I bought steak, chicken and pork earlier and we had new york strip sous vide today, it was good. Chicken tomorrow, pork chops wednesday.
Warning to people with sound sensitivities; a lot of mouth noises in the worst way. (It's my problem, not yours)
Awesome video! Going to try this tonight! Thanks for the explanation on timing and temp.
Not really ur problem. His lack of manners and correct upbringing are not ur problem. His bid he can do whatever he wants. But lord have mercy nasty. Could you imagine the way he probably chews gum. Not to mention the hair and grossness from the cat in the kitchen.
Does it matter how many chicken breasts are in the water? Is it the same amount of time?
The dudes Cat is stamping its Chocolate Starfish all over the kitchen as it sits on counter tops.. Yeah .... think I'm good. Next chef.
I'll be dead honest when you said "Hella dry" in the beginning of the video I looked all over your socials until I found your website where you mentioned you were from the bay and I was like "I KNEW IT" lmao
I was rather enjoying the video until the noisy chewing and lip smacking. Lol! 🙉
LOL!!! My ASMR game is WEAK/GROSS! hahah Ill work on that for sure haha
Absolutely = NEVER eat on camera - it's gross
Revolting
What!?! that was the best part!
@Trent Bishop who's the loser who can't spell? Or has nothing better to do than be a troll? 🤡
Made my first sous vide today, amaaazing.
Excellent video ! I have two chicken breasts in the Sous Vide right now and will serve them over spaghetti. I did brown mine before the Sous Vide instead of afterwards.... just technical jumbo I'm sure ;-)... again thanks for sharing the great video.
Michael Malone awesome! Thanks for watching and commenting :)
Learn how to cook properly via sous-vide. NOT here.
@@convincedquaker Any links?
"Moist. Mmmh.. see how moist that is?.. So moist."
lol
Because it was RAW! Takes longer than 90 minutes at 140 to pasteurize a piece of chicken that thick. This guy is blatantly irresponsible.
Poor college student here looking for an easy meal.
I’m sold on the intro
The cat: are you seriously going to eat that all alone? Gimme some.. fine I'm out. 😅
I'm precisely here to prep meat for my ramen, glad you do that too!
I finally pulled the trigger on ordered a Sue Vibe. I've been meaning to for so many years.... But considering how my chicken breast turn out. ( and I eat a lot of chicken ) This was enough for me lol.
great video! is there a place i can order that container? thanks!!
Amazon sells them in many sizes.
Sous vide is the method, immersion circulator is the devicr 😊
Bingo!
Excellent job of demonstrating how one should NOT cross-contaminate a cutting board and food work surfaces and utensils with bacteria from one's mouth by licking one's fingers (many times - although once is sufficient!) and then continuing to work with the food. The food may be delicious, but save the finger-licking for the table - not the prep area!
pignanelli i died shortly after this video was released from a contaminated cutting board. RIP
pignanelli side note, the prep table is my dinner table. 🤷🏽♂️
Some people will complain about everything, how can one complain about how you prep or serve YOUR food when you're the only one eating it!
@@HindsightFPV Some people conflate complaining with congratulating and thanking someone on being a great "bad example". 🤣
@@pignanelli I'm patiently waiting for your video to demonstrate proper food handling techniques so I can keep myself safe. In the meantime I'll just watch some of his videos for entertainment.
Thank you for the video! But music is so distructing..
Lol givin a thumbs up on the video but the smakin and sucking fingers took alot away from the video. I say this w love bro! Your well spoken and thanks for the video
Thanks for the feedback brotha!
thanks for the juicy chicken recipe. Will try it when I receive my sous vide. Thanks for picking at the chicken when deboning. That's the way 99% of people who cook do it. I know I do. Love it.
Sous Vide
paprica
garlic
salt
pepper
rosemary
1.5 hours
140f/60c
Pan
ghee butter
medium heat
Time is determined by THICKNESS, then temperature. See Dr. Douglas Baldwin's Poultry Pasteurization chart.
the juiciness of the end product already speaks for itself
Is it safe? 140 for 1:30 for this thickness of meat?
Finally found a decent video on sous vide chicken, thanks man! My roommate bought a bunch of chicken and ended up being too lazy to do anything with it, so he gave it to me lol I have a sous vide, but had no idea what to do with it. The article you linked on cooking temperature was very helpful too.
Joe Pagluica free food! SCORE!
Watch Sous Vide Everything. Guga is responsible when it comes to food safety. This guy needs education.
@@convincedquaker No, he doesn't. Philip isn't the one you should be scrutinizing anyways. It should be New York Time's best-seller
J. Kenji López-Alt, the author of the article Phillip linked, did you not read it? He thoroughly breaks down the science and explains the results from cooking chicken at different temperatures. He's creator and author of The Food Lab, a column explaining the science behind home cooking. Yeah, that guy appears pretty educated to me, and if Philip is sourcing his info from people like that, he's probably educated as well.
@@convincedquaker guga is the goofiest mfer that makes food videos lmao
not sure why there are so many thumbs down, this looks freaking amazing!! Thank you!
Because he's clueless. That chicken is raw. You can't pasteurize a piece of chicken that thick at 140/90. Read Baldwin on sous-vide Food Safety.
I thumbed down because he said "titties". It makes the video NSFW, and I despise people who unnecessarily make things NSFW. It's a simple cooking video, it's uncalled for,
@@convincedquaker The chicken looks perfectly cooked, it's not raw. Don't lie
@@convincedquaker The internal temp of the chicken has to be held at 140 for several minutes to kill the bacteria. 165 is the temperature needed to kill the bacteria instantly. Same safety results but 140 is much juicier.
@@convincedquakerDon't be scared.
CAT ON THE COUNTER! CAT ON THE COUNTER!!
can you use silicon bags for that because not all of us have great autophagy and our bodies hold on to phthalates and bisphenol A (BPA, CAS 80-05-7), that migrate from them into food.
Too much air in silicone bags. Air is the enemy when cooking sous-vide.
Looks great, and I like your personality. Subscribed!
I have just finished cooking the way you showed it, thank you very much, it came out wonderfully!
He lost me when I saw the cat on the counter and he started licking his fingers during meal prep.
The hour and a half isn't "just to be safe". You need the internal temperature to be at 140 for a half hour. So it takes an hour to come up to temp, then it needs to stay there for the 30 minutes to be cooked throughout.
Thanks for the tutorial.
Incorrect. This time is not sufficient to pasteurize based on the THICKNESS and temperature.
Me sitting here in the morning trying to find a fast recipe make so I can get out the house 😂. This looks good tho for when I have time.
Damn my mouth watered, great recipe will try it soon!
Just a few things. The machine is not called a sous vide. The method of cooking is called sous vide. The machine is an immersion circulator used for sous vide cooking. You also said something that could create confusion and is actually dangerous. You said “Chicken can be cooked at 140 degrees for at least for 30 minutes to be safe”... which is not clear and can be misleading. Novice cooks may not understand that the internal temp and bone temp MUST hold a temp of 140 for 30 minutes to be safe. So you can’t “cook” for 30 minutes to be safe, you need to cook for longer like you did. About an hour to bring it all to safe temp (because of the bone), and 30 minutes at the proper temp to kill the dangerous bacteria and cook the meat. The lower the temp, the longer the time because technically you are pasteurizing the meat to make it safe. And I stopped before listening to the apparent mouth noises :)
robcote71 thanks for clearing those things up!!! CZcams needs more people like you. Educate not belittle. Aloha! 🤙🏽🤙🏽🤙🏽
@@PhilipLemoine Why not just record a new video? What he said is right, the info you gave could be dangerous and you should edit that or record a new vid.
Dat Tran yeah I been meaning to.
While you are technically correct about the name of the machine, it is not horribly incorrect to refer to it as a sous vide machine...and no more incorrect than referring to "sous vide" as immersion cooking. In other words, the terms, in common usage, are interchangeable. It's a bit anal retentive to be that picky about the terms. On the other hand, clearing up what are the proper temperature & hold times is valuable.
@@olensoifer9901 yea kinda picky how you picked out the dude pointing out the semantics. 🤨🤣surprised no buddy noticed the disease carrying feline on the food service counter. Oof
Thank you for the information.
You bet!
You said "I'm gonna peel off all the bones" 🤣
“It feels really warm”. LOL. Funny how that works.
You should brine then sous vide!!! That would be an awesome video!!!
I do not know what the dislikes are about, Im trying this today, I really want a perfect chicken like you made, wish me luck.
I thumbed down because he said "titties". It makes the video NSFW, and I despise people who unnecessarily make things NSFW. It's a simple cooking video, it's uncalled for.
Because he didn't cook it long enough for it to be pasteurized. See Dr. Douglas Baldwin's Poultry Pasteurization chart.
Good video you truly understand how to utulize the sous vide method with chickenn breast cant wait for ur upcoming video
Find the Serious Eats article, then find Dr. Douglas Baldwin's Poultry Pasteurization chart. 👍
Pat dry with paper towel so you don't have to boil off surface water before browning begins.
Even better, pour boiling water over the skin and then patting dry. You can thank me later!
Bruh I love the cook on it but dog! That licking the fingers was driving me nuts…imma do it to tho😂
Sea Salt and Garlic Powder are my weapons of choice
Started drooling @8:30
I have considered getting a sous vide. If you have the chicken breasts frozen in your sealed food saver bags, can you start the process straight from the freezer? How does that impact the timing to be fully cooked?
140/4
Yes I’ve done it and it comes out fine. Steak too. Unsure of the extra time, at least a couple hours.
STOP! Read this comment!
Everything he's doing is correct but I'd like to add one more tip for cooking the best chicken breast you've ever eaten.
Flatten/smash/beat the chicken breast, I don't understand the science behind it - I'm not an expert but that one little tip changed my chicken game.
I hope you try it and enjoy.
No. He didn't cook it long enough for it to be pasteurized. ☠️🦠
Breast over thighs after watching. Thank you!!!
woot woot!!!
If Sous Vide, Breasts all the way
If rotisserie, thighs all day
is licking all 10 fingers part of the recipe?
I love the cat. Great chicken
that chicken looks raw af !!!!!!!
Have you seen cooked chicken before?
Lol. That is the concept. Sous vide kills the bacteria with longer periods of exposure to lower heat, as opposed to more direct heating methods with shorter exposure to higher temps.
Finger licking good! LOL. Awesome vid! Been using Sous Vide for a while now but never for chicken. Will try this next time. 140º for 1.5-2 hrs, then sear. Thanks again!
No. Read Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" free, online.
Save to bones! Great for making homemade chicken bone broth! Love the video
Got a link to the McCormick ingredient list?
Did you cut this with the tenderloin as well?
"Pecepapcecp"
I really feel that in my soul.
appreciate the music listed
Are your temps in fahrenheit? Also, is it okay (same results) to use pre-prepared (store bought) breasts, ie no bones or skin just meat?
His temps are F.
And store bought breasts shouldn't be a problem, just add a little fat like butter or olive oil. Or even better- some partially cooked bacon with all the grease added! Mmmmmmm!
So yummy
Looks yummy and tasty .
Thank you so much
Man. I cannot eat sous vide chicken until it's at least 160. 140 to 150 the texture is way to weird. It's juicy,but not a fan. Thanks for video.
Yeah, his temp/time combination is completely unsafe.
@convincedquaker Potentially. The meat needs to be held at 140F for 30 minutes. With 90 minutes of total cooking time, he's assuming that the meat will reach 140F internal temp in less than 60 minutes. I personally wouldn't take his word for it. I would probably probe the meat after 1 hour on my first attempt to verify, and reseal. I've never cooked sous vide. But I will be soon!
Here’s a tip if you owe an instant pot, you also own a sous vide
Can an instant pot be thermostatically controlled with precision? I haven't used one in years. I gave mine away in favor of a Njnja Foodi.
That sous vide tool is a monster. Looks like an nuclear power plant cooling tower
It’s changing peoples perception that’s the problem. Cooked a turkey with Bluetooth thermometer to say when it’s done. People we saying it was undercooked. Na, it’s cooked your just use to overcooked. I mean it had a slight juiciness that was usually cooked out.
See Dr. Douglas Baldwin's Poultry Pasteurization chart.
The chicken is still pink and you had to cook it for so long, then brown it. What's the point of the sous vide?
Its safe to eat and super juicy
@@briankoebele2549this isn't safe
He didn't cook it long enough. Needed 3.25 hours at 140F.
139 is even better. Live dangerously.
I just got a Sous Vide and have been checking out new recipes. NEVER did I think I'd learn a new phrase............"CHICKEN TITTIES!!!" Awesome!! Made me LOL @ 3am in the morning!! Great video!!!
Nice video but the finger licking was very unappetizing.
Are the bag bpa free?
Did you beat the breast at all ? Never cooked it with bones like that !!! Thanks for putting me on ! Great work
not gonna lie you pour on the corn ball but you kinda pull it off. you need some direction though
What knife are you using?