|
Chucked a boneless chicken breast in the sous vide, then browned it on a cast iron pan. Shucked a couple ears of corn, and added some potato salad. Total lazy effort.
Side note: sous vide rocks for lean meats like chicken. Because the duration of cooking is so long, you can cook away bacteria at a lower temperature. This, combined with the sealed bag; results in the most juicy chicken possible.
|