SOUS VIDE Perfect Chicken Breast with Ole SmokinSteve

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Torches …………… amzn.to/2JYf3JW
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[@jackieellenbarnes1268]

It Definitely looks like a Winner 🏅

[@Hacker-xe8yv]

Been making sous vide chicken breast for years. The only way I can stomach them. Granted this is only after I retired and have plenty of time. Just routine for my wife and me. A couple of Perdue breasts, season with salt, pepper and seasoned salt or Sazon. Put in a Food Saver large bag and vacuum seal. Heat my water to 140º drop in and set the time for 2 hours. Voila, tender juicy chicken breast. Sometimes will do a quick sear in the frying pan each side, mostly not, and I do slice across grain (lengthwise). Fool proof and repeatable.

[@kanganoroo3849]

Another winner!

[@SmokinSteve]

Thanks Kanga ... you know what they say ... winner winner chicken dinner ... Lol 😆

[@ast-og-losta]

I have never heard of such a thing. Now I have to go get one.

[@SmokinSteve]

Gotta love the new gadgets right?! It’s a learning experience, but what a ride and the food is delicious. Just set it and forget it ... literally

[@mikep5701]

Great Videos Steve! Where can I get one of those smoke whips???? Thanks!

[@jackiebiggs8159]

thank you

[@SmokinSteve]

You’re welcome … thanks for watching

[@joecrowder8893]

Enjoyed your video. I JUST got mine today, but my old brain can figure out how to set the time and temperature, got it up to the correct temperature, but having trouble getting it to start once I do. I tried everything I knew, but had no success. I'm not sure if I'm short one step or if I accidentally bumped something to bypass the start function or what. Any suggestions would be greatly appreciated....a "how to" video would be even better! Thanks in advance!

[@SmokinSteve]

Here is my initial review ... this may help kzbin.info/www/bejne/aH7aqJ2DpJKHqZo

[@joecrowder8893]

@@SmokinSteve Thanks....I'll check it out.

[@jmakitchen]

I thought I’m watching news lol

[@hardknox1917]

Steve , ok that’s it I’m selling my grills lol

[@SmokinSteve]

LOL .... I know ... right?! This food is absolutely amazing. So juicy and tender .... Can't wait to do a brisket. There is going to be a lot of cooks coming up. This thing is fascinating, you talk about set it and forget it .... well the Sous Vide is exactly that.

[@cow35f]

Is 145 degrees safe enough for chicken?

[@SmokinSteve]

The bacteria is killed when cooked at 165 for 1 sec and at lower temps when it is cooked for longer period of times. Hope that makes sense. I will post a chart here if I can find it on temps and cooking times.

[@cow35f]

when did it get to 165? Just like the tprocess, but learning

[@SmokinSteve]

It never did get to 165 .... It just cooked to 149 but it stayed at that temperature for a long period of time which is the same as pulling your chicken off the instant it hits 165.... I found this article that may make it more clear. ........ This concept is why the USDA recommends that chicken is cooked to 165ºF, because at that temperature it takes only a few seconds for enough bacteria to die to achieve acceptable safety levels. In comparison, at 136ºF it takes 63.3 minutes at that temperature to achieve the same safety level, something that is virtually impossible using traditional cooking methods. Using sous vide makes it possible to heat chicken to an internal temperature of as low as 136ºF and hold it there long enough to kill the bacteria.

[@cow35f]

Thank you Sir!

[@SmokinSteve]

Go to this link to learn more on Sous Vide Cooking and safe temperatures and time ..... polyscienceculinary.com/blogs/news/17215983-food-safety-with-sous-vide-cooking

[@Declare57]

Smokin, can you get a little more laid back? So jumpy...Kidding, great video!