Thank you Sherri. I thought perhaps you might have been talking about one breast, which is why I put it back, thinking I'd have the sous vide otherwise occupied for something larger. I looked it up but am finding from 131 t 185 F, and 10 - 24 hours... huh. I'll figure it out!
Nope, haven't done a blade steak yet. From what I can read online, it seems 10 hours to 12 is the best? I now err on the side of less time and then do again if needed! Let us know how it came out, OK? Isn't this a wonderful adventure, Sherri?!
Ok, got my skirt steak marinating for tomorrow's fajitas (same temp and time as above), and prior to that I popped 5 chicken breasts (boneless/skinless into the sous vide, seasoning of sea salt and black pepper only. 149 F for 2 hours, as I did for the chicken salad. Took them out of the sous vide, dabbed them off, rubbed them with the rub, and seared in the skillet on high heat...It produced 5 bags that will last 5 weeks worth of sandwiches for our lunches, at less than half the cost of processed lunch meat. The entire house smells amazing! Not sure if anyone can see, but the juice inside the vacuum bags is from the chicken, not the rub, which was dry. I kept eating bites and couldn't stop and it was tender but good chicken texture, juicy, and so flavorful. And I don't like spicy (it wasn't that spicy, truly). One of these would have made a large and tasty dinner for two. No sauce needed. As is : )
Blackened Sous Vide Chicken Breasts:
Chicken Sous vide for 149 F for 2 hours. Dried a bit, mixed in a wide shallow bowl:
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 2 teaspoons ground thyme
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2/3 teaspoon cayenne powder
• 1 teaspoon fresh ground black pepper
Rubbed/rolled chicken in rub, seared on high heat with 2 tsp. avocado oil, about 30-45 seconds each side.
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Blackened chicken
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