How To Sous Vide Chicken Breast

If you want the juiciest, perfectly cooked piece of meat, Sous Vide Cooking is the answer!
In this video I'll show you how to prepare a simple chicken breast and a couple ways to finish it for that beautiful golden outside while still keeping it juicy and tender on the inside. Cook #WithMe

[@dxbsara]

Great video. Thank you! How long did it take you to cook this one?

[@ArtFromMyTable]

Chicken can take anywhere from 30 minutes to 90 minutes depending on thickness and if it’s fresh or frozen. Here is a guide to Sous vide cooking with a free printable cooking chart. www.artfrommytable.com/sous-vide-cooking-guide/

[@turksandwich7538]

Seems like a lot of people don't like chicken in the Sous Vide. Do you think it give it a different taste? This is the main reason that I want to get a sous vide, but if it isn't good for chicken then I will probably pass. Thanks for the video.

[@ArtFromMyTable]

I love chicken in the sous vide! I think in general people overcook their chicken. If they don’t like it in the sous vide, it may have more to do with the texture than taste. You get much more flavor with sous vide because it’s all locked in the bag. I hope this helps. I absolutely love mine. I also use it to cook chicken for other recipes that call for cooked chicken, like chicken salad or chicken chili. It’s so tender! It’s also great for veggies.

[@turksandwich7538]

@@ArtFromMyTable Thanks for the reply! I was curious if it was a texture deal. Do you think it is similar to chicken in a crock pot?

[@ArtFromMyTable]

@@turksandwich7538 I think it depends on the internal temperature you cook it to. I recommend 149 °, which gives a tender and juicy result. In a crockpot with the right acidity, chicken is going to break down and shred. If it's overcooked, it will be dry. Of course there's the happy medium too. But I do think the texture can depend on what you're cooking it with and how long it's cooked. Safely cooking something depends on temperature AND time. The first time I tried chicken in my sous vide, I was quite nervous about a temp of 149°, because we are always told chicken has to be at 165°. And I think we are USED TO 165° or even above that because we're afraid of undercooking it, does that make sense? So if people are used to a firm result, then the chicken might feel different to them. Here are some results for sous vide temps: 140° soft and vibrant 149° tender, juicy 158° more chewy, springy 167° Set and fibrous (probably what most people are used to) 176° Firm and tacky None of these are 'bad' or even over-cooked. But, they all give a different texture of meat and people's preferences are going to vary greatly. However, that being said, I bet you could find what you like with all the options. :-) If you were local, I would just loan you mine to try out!

[@turksandwich7538]

@@ArtFromMyTable Thanks for the detailed reply! I'll be subbing.

[@garettthomson5128]

If chicken should be cooked to 165° why is it set at 149°? Looks ok tho.

[@ArtFromMyTable]

Great question! I can go into more detail later, but the short answer is it has to do with time and temperature. I had the same question when I started cooking with sous vide. The chicken is completely safe and so delicious!!

[@MattMcLaren253]

It can be a complicated answer but like she said the quick answer is time and temperature. The recommendation youre talking about is that you cook chicken until it reaches 165°. Because that's the pasteurization temp for chicken for the minimum amount of time. If you lower the temps, but keep them at that temp longer you achieve the same level of pasteurization as you would by simply reaching 165°

[@devincollier8587]

For fast food regulations it is 165° Vince fast food. But if you have time then it’s 140° for at least 30 minutes!

[@paulavetter4492]

Couldn’t finish watching. Your background music is a poor choice but it was the loud volume of the music that made me leave the video. Easy fix!

[@ArtFromMyTable]

Thanks for the feedback Paula.

[@KevinMphotography]

I agree the music is unnecessary. It’s more like an intro type music. Perhaps if it was at Volume one at the most it wouldn’t be competing with the instructions. But you definitely have a nice presence for videos. Subscribing.

[@ArtFromMyTable]

@@KevinMphotography thank you for subscribing and the feedback. I don’t think I can change the music on this video, unless I re-do it. but I have been more careful in videos that came afterwards.

[@Suz_408]

I wish everyone would stop with the background music already. It's unnecessary, annoying and distracting. This is just one of many many videos I can't stand to listen to.

[@ArtFromMyTable]

@@Suz_408 good to know! I honestly had no idea people felt so strongly about this.

[@tonyfaralli4658]

What time/temperature???? Imagine a how to cooking with oven temp and time? 😠

[@ArtFromMyTable]

149 degrees for 60 minutes. This info is at the 2:23 mark in the video. 🙂

[@baddogdax69]

Kinda funny cut them with no gloves, touched salt no gloves but used tongs to put chicken in the bag!

[@ArtFromMyTable]

You’re very observant. 😄

[@cameronfeezee4989]

I've heard some youtubers say no salt as it will toughen the meat so salt only after sous vide is complete; do you still contend with salting first? also I wanted to do BBQ chicken, can I add the sauce and cook with? I heard some say also that made the meat tough. Just wanting to avoid wasting food if possible, thank you

[@ArtFromMyTable]

I have done it both ways and my meat has never been tough in a sous vide. Salt is a natural tenderizer, so it’s hard to imagine that would make the meat tough. As for sauce, I would add that after cooking when you “finish” it by searing in a pan or on a grill. However, I would encourage you to try it both ways and see what you like. I don’t like wasting food either, so I get that. One of the best things about cooking sous vide is that it’s almost impossible to overcook your food. So, you may enjoy it one way over another, but I doubt you’ll make anything that’s not edible. 😊 I almost always add salt and olive oil to the meat before cooking. The only time I change that is with vegetables. Those I season after cooking. I hope this helps! Let me know how everything turns out!!

[@cameronfeezee4989]

@@ArtFromMyTable thank you so much for your time and help! My goal in cooking the BBQ sauce with was in hopes of penetrating throughout vs just a topper at the end. Going to test. I pressure cook as well so wanted to compare. I'm newer to sous vide. I actually use my PC to sous vide, I don't have the stick kind. I have buying something that does one thing 😃, I've had perfect results so I'm pleased. Thank you again!!!

[@cameronfeezee4989]

@@ArtFromMyTable I said I would update when I tried :) I bit the bullet and went with my instincts :) I sous vide with the BBQ sauce and no salt. I put in a little sauce and vacuumed sealed to let marinate for several hours then I sous vide in same bag. After I seared, I added the remainder sauce and tossed. It didn't even need salt after. Was tender and the sauce seemed to be "in" the meat vs a topping which was my aim. I also poked a bunch with 2 forks before I put in bag as I always do regardless of how I prepare :)

[@ArtFromMyTable]

@@cameronfeezee4989 This is why I live sous vide!! It is so tender! Thanks for the report, love what you did. 😊

[@jeffreystout5792]

music very loud

[@ArtFromMyTable]

Thanks for the tip. Too late to change it in that one, but will definitely keep this in mind with fresh videos.

[@charlesschmidt849]

Music is way too loud!

[@Jamespeterson-qd5nm]

ditto

[@jinxed071202]

That music tho

[@lancercool1992]

D is silent in Sous Vide