Sous Vide Basics: Wie geht im Sous Vide gegarte Hähnchenbrust, Hühnerbrust #sousvidecooking

Sous Vide Basics: How to Cook Sous Vide Chicken Breast The Best Recipes I'll show you how to cook them perfectly in my video. Have fun cooking and eating the recipe ;) DON'T FORGET TO SUBSCRIBE: https://shrtnr.link/tY/ ----------------------------------------------------------------------------------------------------------------------------------------------------------- ⬇️ Click on "Watch More" to see the full video description with all links ⬇️ ----------------------------------------------------------------------------------------------------------------------------------------------------------- 🛒 PRODUCTS FEATURED IN THE VIDEO Knife*: https://amzn.to/2YdeDDl Sous Vide Cooker*: https://amzn.to/2O3eW0C Sous Vide Balls*: https://amzn.to/2T4JX5n Vacuum Sealer*: https://amzn.to/30tlvhg Vacuum Sealer* (cheap): https://amzn.to/2JkFj0Q Salt*: https://amzn.to/2LEp3Ji Excerpt from the WIKI about sous vide cooking: WHERE was it invented: The method was developed in France in the 1970s. The food is sealed in a plastic bag, the air is extracted using a vacuum sealer, and then cooked at a constant water temperature in the range of 50 to 85°C. Short-circuit meat thermometers (sealed with the food) or infrared thermometers are used to monitor the internal temperature of the food. The vacuum bags are usually made of several layers of polyamide and polyethylene to prevent plasticizers from leaching from the bag's film into the food. The advantages of sous vide cooking are that nothing can escape from the bag during vacuum sealing, neither volatile flavors nor aromas nor water. Furthermore, the flavor of the food is more intensely influenced by added ingredients such as spices or herbs. Shelf life is also increased, which makes cooking in advance easier. By removing most of the air in the bag, oxidation of the food and its flavors is also reduced. Since the Maillard reaction doesn't occur during vacuum cooking due to the relatively low temperatures, and no crust can form on the food, the food is usually seared briefly before or after vacuum cooking. ----------------------------------------------------------------------------------------------------------------------------------------------- 📷 INSTAGRAM: https://shrtnr.link/Insta/ NO KITCHEN SHOULD BE MISSING! NOT IN MINE EVEN: Cutting & Sharpening: My favorite 😍 https://amzn.to/2YdeDDl https://amzn.to/2OfnWOE https://amzn.to/2Jp16Fu https://amzn.to/2UTqG6E https://amzn.to/2Okhx4Y Kitchen TOOLS: https://amzn.to/2WfyOz0 https://amzn.to/2Yd0aYm https://amzn.to/2OfSbVD https://amzn.to/2U1rSI5 🔥 CONTACT ✉ Business Email: [email protected] 📷 Technical FAQ *: CAM: https://amzn.to/2OgUpEr Always with me - VLog Camera: https://amzn.to/2Yb9Xhp Microphone 1: https://amzn.to/2OfM7MZ Wireless Transmitter: https://amzn.to/2TnxHvj Clip-on Microphone 2: https://shrtnr.link/Mic/ Sound Recorder: https://amzn.to/2TMViuo Light: Tripod 1: https://amzn.to/2OigbaH Tripod 2: https://amzn.to/2TltDvs ℹ *If you purchase products through my links, you support me. Amazon pays me a small commission. The price remains exactly the same for you. #sousvide #sous-vide #chicken