Sous Vide chicken breast problems
I’ve had success on and off with sous vide, the biggest win coming from short ribs that are quite honestly to die for! However, I tried boneless skinless chicken breasts tonight and was not happy. 145 degrees for 2 hours was too much and they were tough and Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude