The BEST way to cook juicy chicken breasts - Sous Vide
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Пікірлер: 520
You're not allowed to leave a negative comment about my cat in my kitchen if you wear your shoes in your house.
@TheRedcardinal
4 жыл бұрын
Bruh I gotta say that cat was staring hard at that chicken
@96150coconut
4 жыл бұрын
I leave my shoes on in the house but I make my Cat take off hers.
@GR8TDUCK
3 жыл бұрын
Your cat. Your kitchen. Your rules.
@TheRedcardinal
3 жыл бұрын
I make my cat flush its kitty litter when its done
@bobby_hill8357
3 жыл бұрын
That's not really a fair comparison. You wouldn't prepare food on the same surfaces you walk on. You're letting an animal who presumably walks around in a litter box walk on your counters near food. Cats also shed, so your area is likely contaminated with fur on the same surfaces and flying around in the air. Obviously you can do whatever you want, but let's not pretend that's sanitary or comparable to wearing shoes in the house.
3:10 Pro tip for zip lock bags. Submerge the bag up to the seal, and then seal it. As the bag submerges, all air in the bag is forced up. Doing this you can get a good 95% or more air out of the bag
When searing after sous vide I highly recommend patting the meat dry because the liquid in the surface makes it difficult to get a good sear.
@TraceguyRune
2 жыл бұрын
I have fear that searing the meat afterwards will cause the chicken to cook more and dry out. What are your thoughts?
@ARMYStrongHOOAH17
2 жыл бұрын
@@TraceguyRune I agree. It can quickly and easily dry out. I recommend, if you want a good sear, let the chicken cool completely before searing it, and sear it as hot and quickly as you can. A torch would work great.
@skorpyo112
2 жыл бұрын
@@TraceguyRune that's why you sous-vide at a lower temp like 145. The reason I got a portable induction cook top paired with a cast iron and Avocado oil, that combo is deadly when searing quickly. And like the other commenter, make sure the chicken is patted dry before searing.
@zorgius
2 жыл бұрын
@@skorpyo112 Thanks!
@markjmarkjack
2 жыл бұрын
@@TraceguyRune You want to sear hot and quick, it won't raise the internal temp much and you can sous vide it a few degrees under what you want your final temp to be to compensate.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Bro, I am glad you are being authentic. Everyone expresses their passion differently. If that is how you enjoy your food that is how you enjoy it and not everyone is going to like it. However, some people, after seeing how enthusiastic you are and how you are enjoying yourself, are probably more inclined to try it themselves.
@PhilipLemoine
3 жыл бұрын
I appreciate that
@dapoet200
2 жыл бұрын
Exactly
Got one for Christmas and every meal has been amazing even though we have no idea what were doing
@TraceguyRune
2 жыл бұрын
Yeah. I have no experience cooking the perfect chicken breast, but when I try sous vide, I get heavenly results every time. I don't even need to do anything fancy. I'm sure if I did, the results would be extremely out of this world.
Just made this. He's not kidding. It is amazing! The temperature is spot on and is the key - cooked thoroughly, but it doesn't cross over that "dry" point. This recipe is amazing.
@convincedquaker
8 ай бұрын
90-minutes is NOT sufficient to pasteurize based on the thickness.
I subscribed because not only do I have the same Sous Vide as you but I, likewise, have the Foodsaver. I have been wanting to learn how to utilize such a tool for chicken. Thank you!
There are a gizillion comments, so I don't know if anybody has already noted the following, but when you sous vide, you don't need to let the meat rest afterwards. This goes for when you sous vide a steak too. Unlike when you prepare on a pan or in the oven where the meat will run it's delicious juices out if you don't let it rest.
@convincedquaker
3 жыл бұрын
There's a gizillion mistakes, too. Irresponsible.
You know its gotta be good he can't stop eating it to finish the demo. My sous vide is on its way from amazon and I hope it is just as good.
@convincedquaker
3 жыл бұрын
Watch Sous Vide Everything. This guy, Philip, doesn't have a clue. Dangerous and irresponsible.
@ktm125sxbeast
15 күн бұрын
@@convincedquaker on what? 140 is what the company that makes the sous cookers recommend...
@convincedquaker
14 күн бұрын
@@ktm125sxbeastTemperature recommended is fine. It's the TIME that's dangerous and irresponsible. He says 30 minutes would be "safe to eat." No way it'd be pasteurized in 30 minutes. 😱 Read the Serious Eats article he mentioned. Pasteurization is based on the thickness of the thickest part of the bagged food. It needs to be held at temperature AFTER temperature is reached at core.
I tried your recipe and they came out awesome. Thank you for sharing
Looks great, and I like your personality. Subscribed!
I did this yesterday (before watching this video) at 145F for 1.5 hrs, then searing. I don't remember ever having chicken breast this tender and juicy. Now it's my plan using turkey breast for Thanksgiving. A little research and learned you're right, time and temp to kill bacteria, so next time 140F, thanks!
@convincedquaker
3 жыл бұрын
Do yourself and your family a favor... Read Baldwin on Food Safety for sous-vide cooking. This guy obviously never has. Irresponsible.
@thepatternforms859
2 жыл бұрын
@@convincedquaker what are you talking about? What time and temp do you use for chicken then?
@aaronrio4271
2 жыл бұрын
@@thepatternforms859 I searched up "Baldwin on food safety" and he literally says that cooking at 140 for a longer period of time is safe. Dont know what this guy is talking about.
@Hacker-xe8yv
2 ай бұрын
Yep. Part of the old 40/140 rule for safe temp.
You had me at Chicken Tiddies in the intro
Oh and sorry I forgot to hit record on the camera pointing in the bowl while I was seasoning!
@hoosiermom47
4 жыл бұрын
You're forgiven 😉
@PhilipLemoine
4 жыл бұрын
Carolyn Olinger-Sparks 😘
@marqueatienza7753
4 жыл бұрын
Haha them chicken tiddies
the filming quality is great. saw comments that give you feedback. Take in stride, make the improvements you agree with and keep going.
@PhilipLemoine
4 жыл бұрын
Evan Cox thanks Evan for keeping me motivated:)
Damn my mouth watered, great recipe will try it soon!
I just got a sous vide "stick" in xmas present, kinda like the same as you got. Can´t wait to explore the world of food on a whole new level!!
@gudener721
3 жыл бұрын
Lol got one as well this xmas
@convincedquaker
3 жыл бұрын
Watch Sous Vide Everything.
@gudener721
3 жыл бұрын
@@convincedquaker yeah guga is great
I finally pulled the trigger on ordered a Sue Vibe. I've been meaning to for so many years.... But considering how my chicken breast turn out. ( and I eat a lot of chicken ) This was enough for me lol.
It turned up AMAZING! It is actually finger licking gooood… But, when you are cooking for other people, all that finger licking has to STOP!!! Thank for so much goodness
@convincedquaker
8 ай бұрын
See Dr. Douglas Baldwin's Poultry Pasteurization chart.
Loved the video! Thank you! Well done well done! Don’t listen to criticism unless they are willing to lift you up after the bring down. Keep up the good work! Just bought my sous vide machine can’t wait to use it!
I'll be dead honest when you said "Hella dry" in the beginning of the video I looked all over your socials until I found your website where you mentioned you were from the bay and I was like "I KNEW IT" lmao
Love it! 140 degrees at 1.5 hours. Took a shot every time you said "moist" and now I'm dead! :)
I loved the lip smacking. I love how people try to control you in the comments. Nothing is ever going to suit them until they are happy with themselves. The smacking was the best part proof the chicken was cooked perfectly 🤩
Looks mouth watering. I am gonna try this recipe out today.I got a sousvide machine but so far everything turned out dry and rubbery. You are the first channel who explained that chicken can be cooked at lower temp and still kill off bacteria.
@convincedquaker
8 ай бұрын
No. Read Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking." This guy didn't properly pasteurize the chicken. ☠️🦠
Excellent video ! I have two chicken breasts in the Sous Vide right now and will serve them over spaghetti. I did brown mine before the Sous Vide instead of afterwards.... just technical jumbo I'm sure ;-)... again thanks for sharing the great video.
@PhilipLemoine
4 жыл бұрын
Michael Malone awesome! Thanks for watching and commenting :)
@convincedquaker
3 жыл бұрын
Learn how to cook properly via sous-vide. NOT here.
@zorgius
2 жыл бұрын
@@convincedquaker Any links?
Thank you for the information.
@PhilipLemoine
4 жыл бұрын
You bet!
Be doing this tomorrow. I bought steak, chicken and pork earlier and we had new york strip sous vide today, it was good. Chicken tomorrow, pork chops wednesday.
I have just finished cooking the way you showed it, thank you very much, it came out wonderfully!
Are your temps in fahrenheit? Also, is it okay (same results) to use pre-prepared (store bought) breasts, ie no bones or skin just meat?
@michaelg.294
Жыл бұрын
His temps are F. And store bought breasts shouldn't be a problem, just add a little fat like butter or olive oil. Or even better- some partially cooked bacon with all the grease added! Mmmmmmm!
I'm precisely here to prep meat for my ramen, glad you do that too!
Got a link to the McCormick ingredient list?
Made this just salt and lemon paper. Was delicious! Thanks dude.
Everyone is a pro in the comment section I see
@PhilipLemoine
4 жыл бұрын
Steven Kleeman and hate cats.
@gman0973
4 жыл бұрын
Looks like a lot more people have more experience than wanna be chef Philip (would you make a video to show how to cook if you had not mastered a technique? (not its terms)
@PhilipLemoine
4 жыл бұрын
@@gman0973 I think the problem is people think im a chef cooking at a restaurant in this video when im just a regular ass person sharing a recipe I found online in my own kitchen. "Handling food with my bare hands." Its my food that I am going to eat.... Wanna be chef good word choice though. Although I dont ever want to be a chef in a restaurant because its such hard work and long hours, I do want to develop and work on my cooking skills. Have a great day.
@convincedquaker
3 жыл бұрын
He's a dangerous, bumbling fool with no clue about Food Safety or cooking sous-vide. Irresponsible.
@anononononononon66
3 жыл бұрын
@@convincedquaker go eat some oatmeal
I have considered getting a sous vide. If you have the chicken breasts frozen in your sealed food saver bags, can you start the process straight from the freezer? How does that impact the timing to be fully cooked?
@convincedquaker
3 жыл бұрын
140/4
@Thecelestial1
8 ай бұрын
Yes I’ve done it and it comes out fine. Steak too. Unsure of the extra time, at least a couple hours.
Good video you truly understand how to utulize the sous vide method with chickenn breast cant wait for ur upcoming video
@convincedquaker
8 ай бұрын
Find the Serious Eats article, then find Dr. Douglas Baldwin's Poultry Pasteurization chart. 👍
“It feels really warm”. LOL. Funny how that works.
Made my first sous vide today, amaaazing.
We're cat people. Your kit around 7 minutes: "I'm not really looking at that bird...I'm looking at the floor...okay, now you're eating; now I'm looking...and where is mine?" Love cat behavior: speaks louder than words. BTW, great video, was experiencing hunger pangs by the end.
Me sitting here in the morning trying to find a fast recipe make so I can get out the house 😂. This looks good tho for when I have time.
thanks for the juicy chicken recipe. Will try it when I receive my sous vide. Thanks for picking at the chicken when deboning. That's the way 99% of people who cook do it. I know I do. Love it.
Did you cut this with the tenderloin as well?
great video! is there a place i can order that container? thanks!!
@peaceful3250
5 ай бұрын
Amazon sells them in many sizes.
Looks yummy and tasty .
@PhilipLemoine
4 жыл бұрын
Thank you so much
Ghee a good idea, thank you
Yummy!
@PhilipLemoine
5 жыл бұрын
SO GOOD! And SUPER easy to cook!
Love your channel. Please note that eating fat does not make you fat. Quite the opposite actually. Sugar / carbs make you fat and eating too much of them
You said "I'm gonna peel off all the bones" 🤣
What knife are you using?
Does it matter how many chicken breasts are in the water? Is it the same amount of time?
Save to bones! Great for making homemade chicken bone broth! Love the video
"Moist. Mmmh.. see how moist that is?.. So moist."
@PhilipLemoine
4 жыл бұрын
lol
@convincedquaker
3 жыл бұрын
Because it was RAW! Takes longer than 90 minutes at 140 to pasteurize a piece of chicken that thick. This guy is blatantly irresponsible.
The cat: are you seriously going to eat that all alone? Gimme some.. fine I'm out. 😅
As for cookies staying soft overnight , you can place a slice of bread with your cookies when you store them and they will stay soft overnight.
can you use silicon bags for that because not all of us have great autophagy and our bodies hold on to phthalates and bisphenol A (BPA, CAS 80-05-7), that migrate from them into food.
@convincedquaker
8 ай бұрын
Too much air in silicone bags. Air is the enemy when cooking sous-vide.
The dudes Cat is stamping its Chocolate Starfish all over the kitchen as it sits on counter tops.. Yeah .... think I'm good. Next chef.
Warning to people with sound sensitivities; a lot of mouth noises in the worst way. (It's my problem, not yours) Awesome video! Going to try this tonight! Thanks for the explanation on timing and temp.
@2.0Bubba
Жыл бұрын
Not really ur problem. His lack of manners and correct upbringing are not ur problem. His bid he can do whatever he wants. But lord have mercy nasty. Could you imagine the way he probably chews gum. Not to mention the hair and grossness from the cat in the kitchen.
Did you beat the breast at all ? Never cooked it with bones like that !!! Thanks for putting me on ! Great work
Finally found a decent video on sous vide chicken, thanks man! My roommate bought a bunch of chicken and ended up being too lazy to do anything with it, so he gave it to me lol I have a sous vide, but had no idea what to do with it. The article you linked on cooking temperature was very helpful too.
@PhilipLemoine
4 жыл бұрын
Joe Pagluica free food! SCORE!
@convincedquaker
3 жыл бұрын
Watch Sous Vide Everything. Guga is responsible when it comes to food safety. This guy needs education.
@JoeMadds0
3 жыл бұрын
@@convincedquaker No, he doesn't. Philip isn't the one you should be scrutinizing anyways. It should be New York Time's best-seller J. Kenji López-Alt, the author of the article Phillip linked, did you not read it? He thoroughly breaks down the science and explains the results from cooking chicken at different temperatures. He's creator and author of The Food Lab, a column explaining the science behind home cooking. Yeah, that guy appears pretty educated to me, and if Philip is sourcing his info from people like that, he's probably educated as well.
@tommygunstudios
Жыл бұрын
@@convincedquaker guga is the goofiest mfer that makes food videos lmao
Can we use boneless breast chicken ? How the time and temperature will change ? Thanks !
@PhilipLemoine
4 жыл бұрын
Diane Richard you can! Everything stays the same!
@convincedquaker
3 жыл бұрын
Sous-vide pasteurization is based on THICKNESS. This is raw.
@TraceguyRune
2 жыл бұрын
You can't go wrong with 149F at 2 hours or more. I get perfect results every time. You can start with frozen, but I recommend either letting the frozen breasts sit in the refrigerator for 24 hours or buying fresh chicken and butterflying it.
Just got an open box (new) Kitchen Boss sous vide machine for 37 bucks!!! Trying this recipe right now. Got about an hour left. It looked so good when you couldn’t stop eating and licking your fingers, I had to get one 😆 I’ll keep you updated.
Lol, the cat
"Pecepapcecp" I really feel that in my soul.
Damn. I need to use my sous vide more often.
I do not know what the dislikes are about, Im trying this today, I really want a perfect chicken like you made, wish me luck.
@TraceguyRune
2 жыл бұрын
I thumbed down because he said "titties". It makes the video NSFW, and I despise people who unnecessarily make things NSFW. It's a simple cooking video, it's uncalled for.
@convincedquaker
8 ай бұрын
Because he didn't cook it long enough for it to be pasteurized. See Dr. Douglas Baldwin's Poultry Pasteurization chart.
Finally, now I found it which have been ate.
Bruh I love the cook on it but dog! That licking the fingers was driving me nuts…imma do it to tho😂
Breast over thighs after watching. Thank you!!!
@PhilipLemoine
4 жыл бұрын
woot woot!!!
@TraceguyRune
2 жыл бұрын
If Sous Vide, Breasts all the way If rotisserie, thighs all day
I probably do 140 for 2 hours. Just to make sure its really cooked. Great job, Juicy chicken breast is delicious when you can get it right.
Are the bag bpa free?
the juiciness of the end product already speaks for itself
Liked the video because of the bomb ass chicken, sub'd because of that 707 tattoo!
@PhilipLemoine
4 жыл бұрын
Say it backwards!!
Finger licking good! LOL. Awesome vid! Been using Sous Vide for a while now but never for chicken. Will try this next time. 140º for 1.5-2 hrs, then sear. Thanks again!
@convincedquaker
8 ай бұрын
No. Read Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" free, online.
Lol givin a thumbs up on the video but the smakin and sucking fingers took alot away from the video. I say this w love bro! Your well spoken and thanks for the video
@PhilipLemoine
3 жыл бұрын
Thanks for the feedback brotha!
Thank you! Ive been cooking my breast to 160 f for 2 or 3 times now. I was wondering why it came out so dry!
You should brine then sous vide!!! That would be an awesome video!!!
not sure why there are so many thumbs down, this looks freaking amazing!! Thank you!
@convincedquaker
3 жыл бұрын
Because he's clueless. That chicken is raw. You can't pasteurize a piece of chicken that thick at 140/90. Read Baldwin on sous-vide Food Safety.
@TraceguyRune
2 жыл бұрын
I thumbed down because he said "titties". It makes the video NSFW, and I despise people who unnecessarily make things NSFW. It's a simple cooking video, it's uncalled for,
@mrcookie97
2 жыл бұрын
@@convincedquaker The chicken looks perfectly cooked, it's not raw. Don't lie
@jetroar17
Жыл бұрын
@@convincedquaker The internal temp of the chicken has to be held at 140 for several minutes to kill the bacteria. 165 is the temperature needed to kill the bacteria instantly. Same safety results but 140 is much juicier.
@banksta3
8 ай бұрын
@@convincedquakerDon't be scared.
Poor college student here looking for an easy meal. I’m sold on the intro
I just got a Sous Vide and have been checking out new recipes. NEVER did I think I'd learn a new phrase............"CHICKEN TITTIES!!!" Awesome!! Made me LOL @ 3am in the morning!! Great video!!!
appreciate the music listed
Is it safe? 140 for 1:30 for this thickness of meat?
Can you put more than one breast in the bag at a time?
I quote the cat, "Bruh!"
I love the cat. Great chicken
139 is even better. Live dangerously.
Sous vide is the method, immersion circulator is the devicr 😊
@convincedquaker
8 ай бұрын
Bingo!
Started drooling @8:30
i like it
Excellent job of demonstrating how one should NOT cross-contaminate a cutting board and food work surfaces and utensils with bacteria from one's mouth by licking one's fingers (many times - although once is sufficient!) and then continuing to work with the food. The food may be delicious, but save the finger-licking for the table - not the prep area!
@PhilipLemoine
4 жыл бұрын
pignanelli i died shortly after this video was released from a contaminated cutting board. RIP
@PhilipLemoine
4 жыл бұрын
pignanelli side note, the prep table is my dinner table. 🤷🏽♂️
@HindsightFPV
2 ай бұрын
Some people will complain about everything, how can one complain about how you prep or serve YOUR food when you're the only one eating it!
@pignanelli
Ай бұрын
@@HindsightFPV Some people conflate complaining with congratulating and thanking someone on being a great "bad example". 🤣
@HindsightFPV
Ай бұрын
@@pignanelli I'm patiently waiting for your video to demonstrate proper food handling techniques so I can keep myself safe. In the meantime I'll just watch some of his videos for entertainment.
PROXY!
@PhilipLemoine
4 жыл бұрын
Alex Barba damn. I got caught slippin.
Is there a way to sous vide without wasting plastic?
@PhilipLemoine
4 жыл бұрын
Kimi N I think you can use those reusable silicone storage bags. I think made by Stasher. I haven’t tried them personally but once we run out of the food saver bags we plan to.
@Udodelig1
4 жыл бұрын
You cannot waste plastic, there's plenty of it. If you won't use it, it will get thrown away.
@Starch-Wreck
4 жыл бұрын
@@Udodelig1 Right! There's plenty of oceans in the sea.
Can this be made with frozen chicken breast?
@convincedquaker
8 ай бұрын
Yes. Cook for 4 hours.
What is the name of this machine
@convincedquaker
8 ай бұрын
Immersion circulator
Pat dry with paper towel so you don't have to boil off surface water before browning begins.
@michaelg.294
Жыл бұрын
Even better, pour boiling water over the skin and then patting dry. You can thank me later!
how does sous vide differ from poaching?
@convincedquaker
8 ай бұрын
Lower temperature. Food is bagged and placed under water for optimal thermal diffusion.
I was rather enjoying the video until the noisy chewing and lip smacking. Lol! 🙉
@PhilipLemoine
5 жыл бұрын
LOL!!! My ASMR game is WEAK/GROSS! hahah Ill work on that for sure haha
@itsmeintorrespain2714
4 жыл бұрын
Absolutely = NEVER eat on camera - it's gross
@calibos3329
Жыл бұрын
Revolting
@freddyb3380
Жыл бұрын
What!?! that was the best part!
@seanerdid
Жыл бұрын
@Trent Bishop who's the loser who can't spell? Or has nothing better to do than be a troll? 🤡
oh that kittu is interested in your chicken
oh helllaaaaa
@PhilipLemoine
4 жыл бұрын
hella hella hella hella
I cant believe u didn’t give that seal point a nibble -
that chicken looks raw af !!!!!!!
@thereinthetrees_5626
6 ай бұрын
Have you seen cooked chicken before?