This was my first attempt at anything sou vide. For all of you that don’t know this is a cooking technique developed in France in the 1970s. Food is vacuum packed and then cooked in a water bath at a very low temperature, usually around 150F. What this does is prevents the heat from breaking down the meat making it tough. Since I didn’t have a vacuum packing machine i used several layers of saran wrap packed tightly around the chicken. So this isn’t true sou vide, but more of something cooked in a sou vide style. I was more or less happy with the results, but I do think i kept it in for too long, I was quite worried that I would be under cooked. A reminder cooking items sou vide can be dangerous, since it the meat may not get hot enough to kill all the bacteria in it. However, when its done right the results is meat that is very juicy and soft and perhaps unlike any thing you would have tasted before.
