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For Sk.17. my first sous vide chicken breast. Cooked from frozen, 2 hours at 148 with butter, thyme, salt and pep. Seared after drying off. Definitely needed more seasoning but happy with the texture, was aiming for Kenji Lopez-Alts recommendation.
View Diet Calendar, 23 January 2023:
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1260 kcal
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Fat: 46.66g | Prot: 74.60g | Carbs: 86.52g.
Breakfast: Kerrygold Pure Irish Butter, Nature's Promise Organic Grape Tomatoes, Sartori Bellavitano Gold Cheese, Mixed Salad Greens, Fried Egg , Master English Muffin Toasting Bread. Dinner: Chicken Breast, Vigo Red Beans & Rice, Siggi's Icelandic Style Plain Yogurt, Mixed Salad Greens. Snacks/Other: Red Table Wine , Anheuser-Busch Budweiser Light Lime Beer. more...
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 Comments
23 Jan 23 by member: EmilyD1037
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23 Jan 23 by member: -MorticiaAddams
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Looks awesome JC 😋😋 So flattered you posted that for me 🥰 I started with Kenji-Lopez recommendation ad well and progressed to lower temps until I ended up at 141.5F (add 30-45m to cook). Progression was 148, 145, 142.5 & 141.5. For flatiron steak, I like 132.0F
23 Jan 23 by member: sk.17
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Very nice Jc_suburbangothcatmom
23 Jan 23 by member: buenitabishop
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looks good JC how's the logging going again
24 Jan 23 by member: ObeseToBeast123
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I've heard those are the bomb. First experiments often need a little tweaking, but I'm sure you'll get it dialed in to perfection 😋
24 Jan 23 by member: writingwyo
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OTB it's like riding a bike haha I'm back at it, I let myself slide too much and ate too much pasta. Thanks for being so supportive man 💕😎🤘
24 Jan 23 by member: JC_suburbangothcatmom
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I can eat the rest. Gladly!! 😁😋
24 Jan 23 by member: wifey9707
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Good advice Sk! I'm going to tweak a little too and see what I like. I don't want that weird too-soft texture though. 🐣
24 Jan 23 by member: JC_suburbangothcatmom
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24 Jan 23 by member: _evokes
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