Sous vide

[stearns]

Still loving mine but have only been using it maybe oncer per week, most recently to make some pulled chickens to go inside some burritos, cooked the chicken for 1 hour at 150*, just put some limes, cilantro, garlic and a few basic spices. it turned out amazing, I liked it better than the pork I have made a few times for a similar purpose. Next up will probably be another attempt at juicy lucy's now that I have a vacuum sealer, I think will help keep their form and keep the cheese sealed on the inside. Last time I tried them the cheese stayed in for the SV process, but once I put them on the grill pan a seam opened and most of the cheese poured out. That was using the water immersion technique to seal a freezer bag, this will work better