03/31/17 06:56 AM
Re: Sous vide cooking with the anova

Last night I did bone in chicken breasts. My husband who is really not a chicken guy, loved them. I prefer using chicken thighs but I had 2 good size chicken breasts. I put them in the ziplock with a little oil, lemon juice, and garlic. ( I had preseasoned them with the usual salt, pepper, and chicken seasoning). Put them in the bath at 150. They were done in one hour but they remained in the bath for just under 2 hrs till he got home and threw them on the grill to crisp up. They were really good. Very tender and juicy. I'm hoping to try salmon tonight. Anon Ellie

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