A perfectly cooked chicken breast. BUT HOW?
Mitch here!
Raw chicken is absolutely disgusting. The bone-in, skin-on cuts are a complete horror show, but frankly, any raw chicken is gross. A plain old raw chicken breast sitting there all slimy, pale pink and… hold up… gulp… I need to change the subject.
If I was in charge, I’d live life as if raw chicken didn’t even exist, but I married the one person in the world worse at cooking than myself. (Love you, Kelly.) So I’ve spent most of my adult life trying to avoid touching the stuff while also trying to prepare it deliciously for my growing family. And up until recently, I was failing. I was usually over cooking it because uncooked chicken is terrifying, and no matter what I did, it just never came close to restaurant-quality chicken. But LO!
Enter sous vide. Perhaps you’ve heard of it; perhaps you haven’t. Today, though, I’m going to explain what it is and show you how to do it inexpensively.
