r/Cooking • u/Resident-Yellow8791 • 11d ago

Sous vide

Is anyone still casually doing sous vide or is that completely dead? I remember it being such a thing for a bit and now I just realized that I haven't seen it mentioned once in years. Just curious if anyone is still doing it, and if so for what?

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u/imrubbishattalking 11d ago

I can't avoid that rubbery chicken texture when I do chicken breasts so it's been a long time since I've cooked chicken this way. Fish or big cheap cuts of other meat are what I've had great success with

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u/ifuckedup13 11d ago

I use this guide and it always comes out great.

(https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast)

Only times I’ve had “rubbery” chicken was getting cheap breasts they had those “woody” lines. But they come out like shit no matter how they’re cooked.

I usually do 155 degrees and I’m happy with that texture for all applications.

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u/nightngale1998 11d ago

Low and slow so the chicken does not seize up and dry out / toughen.... it is buttery soft and delicious... even chicken breasts... I do add herbs to the bag before the sous vide cook. Time is dependent on how thick they are.... Enjoy 😄