Don’t sous vide shrimp because they become too mushy. We threw them into hot pot to make them firm up. I have already mastered chicken breast (8-9 inches of vacuum sleeve). Delicious!
m + j
Don’t sous vide shrimp because they become too mushy. We threw them into hot pot to make them firm up. I have already mastered chicken breast (8-9 inches of vacuum sleeve). Delicious!
BTW, we can get away with 8 inches of plastic for large breasts and probably 7-7.5 inches for smaller pieces of chicken. I used 8.5 inches today for the chicken breasts and there was still room to spare.
We tried to sous vide eggs to make them soft boiled. Fail. The yolk was cooked and the inside was cooked but there was still too much watery egg white. We tried cooking them longer and at a higher temperature. Nada. M says: “I like my eggs microwaved better than I like them sous vide-d.”