How I Meal Prep Sous Vide Chicken Breast!

#keto #carnivore #mealprep #sousvide #getfit #transformation #bigsexy
Products used in this video are
VacMaster VP230 and bags purchased from Lisa @ www.vacuumsealersunlimited.com
Joule purchased directly before Breville bought it
Everie Sous Vide Container purchased on amazon
Chicken cooked 140/2.5 hours
If anyone has any questions please feel free to ask!

[@rpg9392]

I just ordered a vacmaster and am watching videos now to help me justify my gigantic purchase. lol

[@gustavjakobsen101]

what a fantastic video, thank you

[@BigSexysHouse]

Thanks for watching. :)

[@christianflores8978]

Such a great video, thank you!

[@ComptonStillBlazing]

I like your smart approach to cooking

[@BigSexysHouse]

Thank you Lavish. I'll be making more cooking videos soon.

[@HammerdownMotorsportsUSA]

house is lookin baller

[@BigSexysHouse]

The house has a pretty sweet kitchen. I do most of the cooking so that was high on my list of must have's. I wish I had your garage/shop space!

[@HammerdownMotorsportsUSA]

@@BigSexysHouse yeah that has been a dream too can’t wait to have it finished up and purdy

[@shelbycass9226]

Love this. You should for sure do more videos on how you sous vide other meat. I want to meal prep but can’t stand the warmed over flavor and overcooking when you reheat chicken, seems like sous vide gets rid of both and keeps it fresh so much longer.

[@BigSexysHouse]

Sous vide chicken breast is just as good cold as it is warm for me. I might even prefer it cold. I usually don’t sear it either. Speaking of sous vide tomorrow at 5am I’m putting 6lbs of eye of round steaks into the bath for 24 hours at 130.4. I am going to try and make more food videos in the future. It’s hard because my time during the week is almost nonexistent. I have a 2 year old. 😂

[@l.shiningmusic1245]

Today you look so happy!

[@BigSexysHouse]

Thank you! I try to keep a positive mind.

[@l.shiningmusic1245]

@@BigSexysHouse go-ahead

[@KangMu]

How do you reheat them for meals? Put them back in the sous vide? Or just sear them to warm them up again?

[@mmalik8180]

Do you brine your chicken beforehand?

[@BigSexysHouse]

I don’t… if I did I would probably chamber seal in either whole milk or buttermilk for 24 hours. That’s what I did when grilling chicken breast was my method of cooking it. Sous vide has so many advantages I have not even tried it yet. Maybe I need to!

[@redmurder13]

After sous vide'ing the chicken, do you immediately put it in the fridge or do you wait for it to cool, then put it in the fridge? I'm actually curious about this part

[@BigSexysHouse]

I leave it on my counter for 10 minutes then put them in a wine cooler until they are cold. Then put them in my fridge. The other option which is probably better is to make an ice bath in your sink and put the chicken in there when they are done. let them sit for 10-15 minutes and then you're safe to put them in the fridge. Since they are sealed and pasteurized you can easily get a couple weeks out of them, however I rarely go over a week. I enjoy eating it this way warm or cold, and don't really find much benefit to searing them after sous vide. If I want them warm I usually fill a bowl or the sink with hot tap water and let a bag or two sit in the water for 10 minutes. That heats it back up to a nice temp without cooking it any further. Hope this helps

[@redmurder13]

@@BigSexysHouse Appreciate the detailed response! Say that you seared them and you'd want to sear the others as well, will they last long and still taste good in the fridge, seared and all?

[@BigSexysHouse]

@@redmurder13 if you seared them after sous vide you’ve opened the bag so you add risk of bacteria getting on the food which would lessen the shelf life. I have not tried it but I would consider searing before bagging and sous vide cooking it. I have seared it after sous vide and its gotta be hot and fast otherwise you cook it more and the texture changes. The perk of sous vide for chicken breast is being able to cook it at 140 and end up with a texture you can’t get through traditional methods of cooking, and it’s pasteurized so totally safe to eat at the lower temp. I would say try it different ways and see what you like. For me the sear isn’t worth it for chicken breast like it is for steak. But that doesn’t mean it won’t be good for you. Try searing one before sous vide, after, and not at all. See how it turns out and you’ve reduced your waste if it goes wrong by doing a small batch. When I meal prep it’s usually 12-18 breasts so searing also adds a lot of prep time especially if I have to reseal it after a sear. The flavor difference even when I do it perfect and don’t overcook it doesn’t justify the time I add to my meal prep.

[@barryjay5068]

How long can you store the bags before eating? Are they freezable?

[@BigSexysHouse]

They are good for a couple weeks or more in the fridge. I've heard you can go much longer as long as you don't open the bags. I guess beyond two weeks it just feels weird to me. Whatever I don't consume in a week I freeze. That adds a year or more to its shelf life.

[@kevinjohnson3521]

Man, get chuck roast as chicken has no fat. Cook 14 hours at 140… thank me later