Walk me through chicken breasts please.
Temp?
Time?
How many breasts per sealed bag?
Anything else I need to know?
Seasoning will just be simple S&P, butter with a lemon slice to begin with.
I'm trying to keep an open mind to SV but in all honesty it just seems a little weird too me right now.
What are some of the basic things that you cook that you think SV really shines?
Thank you very much.
Dan
Temp?
Time?
How many breasts per sealed bag?
Anything else I need to know?
Seasoning will just be simple S&P, butter with a lemon slice to begin with.
I'm trying to keep an open mind to SV but in all honesty it just seems a little weird too me right now.
What are some of the basic things that you cook that you think SV really shines?
Thank you very much.
Dan
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