Sous Vide Chicken Breast recipe

Sous Vide is French for ‘under vacuum’, is a method of cooking in which food is placed in a plastic pouch and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60°C (131 to 140°F) for meat, higher for vegetables. The intent is to cook the meat evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

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