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

^

@Agent Smith that's actually not true for a sous vide.

For the mobile version of the game (at least) I have to come up with some boosts to be bought with earned currency. I was originally thinking of putting Joe Biden's face on the "Cup of Joe" but that idea was smacked down hard when we saw how unsettling that was. So, Cup of Filibuster it is.

164 is the recommended temperature because that's the temp that bacteria instantly dies.

Sous vide temps can be lower

bacterial death is a function of time and temperature; 164 is the temperature it dies instantly. It dies at slightly lower temperatures, it just takes longer.

^