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This video contains the recipe for sous vide chicken breasts cooked at low temperature. A healthy, inexpensive, and versatile dish, chicken breast does not always give an optimal result because this meat easily becomes stringy. Sous vide cooking at low temperature is a type of cooking that completely eliminates this problem and is perfectly suited to subsequent freezing with the blast chiller and storage in the freezer. When the chicken breast is defrosted and removed from the sous vide, a very brief browning will be enough to bring it back to life completely. And during the browning you can indulge yourself by giving it a final touch with spices or aromas. Enjoy! ▼ AMAZON LIST ▼ ● Kitchen equipment ● KITCHENBOSS VACUUM PACKING MACHINE: https://amzn.to/3g3NwpA POLYCARBONATE CBT CONTAINER WITH LID: https://amzn.to/3pyXAfl ANOVA RONER: https://amzn.to/3wHP4LZ MEDIUM EMBOSSED BAGS (25X35): https://amzn.to/3dN9Dhz LARGE EMBOSSED BAGS (30X40): https://amzn.to/3d200MA ● Books ● LOW TEMPERATURE COOKING by Alberto Citterio https://amzn.to/3mAwv7G AMAZING FOOD MADE EASY by JASON LOGSDON https://amzn.to/3qbLBE4