Sous-B-Q: Chicken Breasts “Noridashitaki”

Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Serves 2-4 Level of difficulty 2.75 Procedure: Preheat the sous vide bath to 135 F/58 C Seal the chicken breasts in vacuum bags and stage into the bath. Process for a minimum of 5 hours. This will pasteurize the chicken. After the interval has elapsed, submerge the … Continue reading Sous-B-Q: Chicken Breasts “Noridashitaki”