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

I 100% believe that the food pyramid taught in school is sponsored by some organisation in the pharma industry

*remember when non fat products were encouraged by the american heart association*

just did a temp conversion - chicken need to be a minimum of 165-167 to be foodsafe(74-75C)

And then they replaced the fat with corn syrup to mask the shit flavor that came with removing natural fat

*sponsored by Coca Cola*

the food pyramid has been 100% confirmed to be a farming lobby thing

I prefer to use the Swanson pyramid

^