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I cook sous vide chicken breast for my evening meal most days. It's easy to prep a lot of breasts in advance, I can just take one out of the freezer and dump it in a water bath then eat it when I am ready without thinking about it too much. The only effort was searing it each time in a pan. To that end, I got what was advertised as a searing torch. I put the cooked breast on some foil on a tray, turned the torch on, then learned that MAPP gas apparently burns hot enough to melt foil.
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Jul 19, 2023 10:44
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| # ¿ May 11, 2024 08:51 |
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