I cook skinless Chicken Breast’s quite often. They are large breasts that I cut into 1/2’s or 1/3’'rds. I am cooking about 6 or 7 pieces in a zip loc bag. I suck all the air out. So the bag is nice and flat going into the Sous Vide.
Unfortunately, when they are done they always, have assumed odd shapes, which really don’t look that great.
Anyone know any methods to keep the breasts in a more flat shape? The original shape?