I am new to the group. My husband is the one who cooks with the immersion sous-vide, but I want to try my hand at it.
I purchased 3 pounds of marinated boneless, skinless, chicken breast. Do I seal each breast separately? Do I allow the water to warm up to 146 degrees before I add the chicken? How long do I let it cook?
I will be serving it as fajitas taco salad. Do I put the chicken bags in an ice bath after it is cooked?
I wish I was more knowledgeable. I want this to turn out great.
Sara
Sous vide cooking times are based on thickness for the item you are cooking. Bagged separately they will be done sooner than if together like a thicker block. Most recipes are for single breast per bag.
You may not like the texture of the chicken at that temperature. Here is a good article on the different temperatures for chicken.
What I do is heat the water on the stove so all the cooker needs to do is maintain the temperature. This gets your cook going as timing can start immediately.
You can ice the bags. I might serve the chicken warm in the salad.