I should probably go get some now that I think about it

If you don't have a sous vide, get one. Easier than a crock pot, and unless you're a skilled chef, you'll have a hard time cooking meat better than this

I've definitely considered getting one, but never really cook for myself enough to justify it

You'll eat a lot healthier. It's basically as easy as a microwave burrito.

Just takes longer to cook, but you can do something else while it does it.

@DJ_Anuz I got me an Anova and a blowtorch. best steaks ever

That always works, but you need to learn how to use them. I'm too lazy to spend more than 10 minutes in my food.

even restaraunts don't make steaks as perfect

Sunday is my marinade day and I put the marinading chicken in the freezer inside marinade bags for the rest of the week

Anova is a high end consumer grade sous vide immersion heater - my one has wifi

Ahh

I don't know the brands well haha

that image kinda looks like it

I have one; it works well

Only takes about 15 minutes of effort on my part to throw together a good plate of meat and veggies. (+cook time)

And the meat is so amazing.

Never had chicken that tender.

the blowtorch is to get the Maillard reaction

2 inch t-bone steaks are my favourite - so juicy you could drown in it if you're not careful

that's just a sometimes thing - it's like $20 for one

@DJ_Anuz what's you method for that chicken - I've never used mine for chicken

Set it to 150, if the chicken is thawed then cook it for 1 hour, if it's frozen, do it for 2.

425 for 25

I leave the chicken in the marinade for an hour on Sunday inside individual bags and then put them in the freezer for the rest of the week.

@DJ_Anuz is that a pound of chicken per bag, or more? bones or boneless? do you pan fry it after?

@micamike45 I have an airfryer and it only takes 15mins for perfect chips, ect.

Chicken breasts, cajun seasoned, 30 min in the oven on 400F

It's just 1 chicken breast. I don't pay too much attention to weight. No bones, and I just take it out of the bag, plop it on a plate with some veggies and use the leftover marinade from Sundays to dip the chicken in. Though that's optional.

Ive cut down on carbs enough that I dont have to care about the size of our portions

Or the weight of the meat pieces

Protein + veggies is the superior diet

I asked about portion size because it's important for knowing the minimum cook time in sous vide

Yeah, I'll also check the internal temperature with a quick read thermometer just in case.

@pussydestroyer it's amazing what cutting carbs can do.

Not to mention you just feel better.

Can confirm.

If I be arsed, I throw my chicken under a broiler for a couple of minutes after they come out, since I can't use a torch where I am.

YEAH WELL I COOK MY CHICKEN WITH A NAPALM FUELED FLAME THROWER

@DJ_Anuz oh I feel fantastic on a low carb diet

https://tenor.com/view/flame-thrower-kill-it-fire-burn-hot-gif-14192139