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1 Sous Vide Chicken Breast

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Sous Vide Chicken Breast

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Ingredients

Sous Vide Chicken Breast

  • chicken breast
  • 250ml water
  • 2 pinches salt
  • 1 tbsp sugar
  • seasoning
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  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Chicken brine
  1. Combine water, salt and sugar in a bowl. Add chicken breasts, cover, and place in fridge for approx 45mins.

    Drain, rinse, and pat chicken dry with paper towel. Season lightly on both sides.

    Package each chicken breast seperately in a vacuum seal bag.
    2. Sous Vide
  2. Place blade cover in mixing bowl.
    To check how much water you will need, place vacuum seal bags in mixing bowl and cover with water ensuring you don't go over the max line.
    REMOVE bags with chicken.
  3. Warm water by using sous vide mode. 20 mins at 68°.
  4. Once water reaches 68° place chicken bags back in water, ensuring they arnt sitting on top of each other so that water can move between them.
  5. Start sous vide mode 1hr 68°.
  6. When 1hr is up, heat grill or fry pan. Remove bags from mixing bowl. Remove chicken from bags and sear on each side. Enjoy tmrc_emoticons.)
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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