Thank you for making this video! I never really understood about sous vide, and your video did a great job of explaining it. Now that I see how well the Duo Evo Plus does with this task, I'm going to give it a try. This would be great in a wrap or maybe even fajitas with the right seasonings at the end. I hate overcooked chicken, so this sounds about perfect for me.
About to try this tonite. Do you have to put each breast in it’s own bag?
John, you mentioned that you did not have a good sous vide experience with the Duo Crisp because it took too long to come to temp. Does it do ok otherwise once it does come to temp, or is the sous vide function totally inept for that purpose? I make yogurt successfully with the sous vide so it is worth something. However, if you think I should go get a Duo Evo Plus just say the word. 😊 Thanks for such a great channel. I thoroughly enjoy watching.
Brand new subscriber here. Love your videos, Mr Sanders!
Wanted to doublecheck this: When you're talking about searing your chicken after completing the "Sous Vide" cooking… do you set the InstantPot to "Saute" to preheat and sear poultry, correct?
Thanks so much for all the fantastic lessons and information!🍽💟🍽🍃
New subscriber here. Can you tell where you got your digital thermometer? I see a lot of youtube chefs using that style these days… My old school analog is too dang slow 🐢🐢🐢
Great vids btw. Thanks 🙂
I don't see the link to the website. Thanks for the video.
I've watched some of your sous vide videos. Very informative, and you have a great personality.
How much hot water did you add to the IP Duo Evo plus before you put your chicken in?
Can I do that in the Ninja foodi and if so how?
Your husband has to love you and your cooking.
No Lawry's this time. 😄
I am looking for your sons Chicken salsa chip and cheese instant pot recipe can you send the Link? I lost mine and don’t remember all the ingredients
Good video. I need to check these devices out because we hate stringy, tough chicken. They need to go back to raising regular chickens instead of these modified for large serving size breasts. I am curious why you bought the Anova over the Instant Pot version since the IP can be used with other pots? I didn't even realize IP has one.
WHAT BRAND IS YOUR TABLET STAND
I wonder if the sous vide function on the duo crisp unit works as well….
I've been using sous vide for chicken for a couple years. Best way when not breading/frying. I break down my own chicken and leave the skin on the boneless breasts. Sous vide and then crisp up the skin… it's amazing.
I did steak on the sous vide function on my instant pot and my brother, who was visiting, was impressed. He'd told me he really wouldn't eat much more than a 6 oz steak and the steak I made was 10 oz and he ate the WHOLE steak. I was honest that I'd never tried sous vide before and said well, if it doesn't come out good, we can go out to eat. Didn't go out to eat.
Thanks for another great and informative video. I will be cooking chicken breast sous vide in my Duo Evo Plus.
I sous vide in my instant pot as well. It doesn't circulate the water, which allegedly results in a more consistent texture. But for someone who has just started sous vide, it works just fine, still cooking things better than I ever have before.
Turkey. Did someone say turkey? I quartered my Thanksgiving turkey and cooked it sous vide. Everything you just said about the chicken goes exactly the same for the turkey. It doesn’t look the same (unless you get a clothes hanger and wire it back together). But don’t do that. Brown up the skin with the shop torch and slice it up on the plate. Nobody will know except it will taste better than any turkey they ever had. I don’t know how you got the smell of that chicken to come through my IPad. Amazing.
Instant pot duo crisp sous vide as well. It says to use the pressure cooker lid for best results, I think it would maintain a more accurate temp than the lid with the steamer vent
What pot or especially lid did you use with your anova please?
Why I wont use my IP for sous vide is because it doesnt circulate the water so you can get hot spots and cold spots in the IP. The IP is a good jack of all trades but I will stick with my anova being a specialist device.
sorry brother, this time I gotta say that that does not look appetizing lol
Jelly007 it looks 👀 so tasty I’ve never used this method of preparing chicken 🐓 but I might try it. Thanks again for an awesome video…🦋🦋🦋
You didn't taste test both of them!
Where do you get that lid for the evo plus?
The food is nice, but the cookware is nice👍
that would make a good chicken salad thanks john
love this. New friend Ruthie
If you were not my favorite cooking show I’d be pretty stupid!
Thank you for making this video! I never really understood about sous vide, and your video did a great job of explaining it. Now that I see how well the Duo Evo Plus does with this task, I'm going to give it a try. This would be great in a wrap or maybe even fajitas with the right seasonings at the end. I hate overcooked chicken, so this sounds about perfect for me.
About to try this tonite. Do you have to put each breast in it’s own bag?
John, you mentioned that you did not have a good sous vide experience with the Duo Crisp because it took too long to come to temp. Does it do ok otherwise once it does come to temp, or is the sous vide function totally inept for that purpose? I make yogurt successfully with the sous vide so it is worth something. However, if you think I should go get a Duo Evo Plus just say the word. 😊 Thanks for such a great channel. I thoroughly enjoy watching.
Brand new subscriber here. Love your videos, Mr Sanders!
Wanted to doublecheck this: When you're talking about searing your chicken after completing the "Sous Vide" cooking… do you set the InstantPot to "Saute" to preheat and sear poultry, correct?
Thanks so much for all the fantastic lessons and information!🍽💟🍽🍃
New subscriber here. Can you tell where you got your digital thermometer? I see a lot of youtube chefs using that style these days… My old school analog is too dang slow 🐢🐢🐢
Great vids btw. Thanks 🙂
I don't see the link to the website. Thanks for the video.
I've watched some of your sous vide videos. Very informative, and you have a great personality.
How much hot water did you add to the IP Duo Evo plus before you put your chicken in?
Can I do that in the Ninja foodi and if so how?
Your husband has to love you and your cooking.
No Lawry's this time. 😄
I am looking for your sons Chicken salsa chip and cheese instant pot recipe can you send the Link? I lost mine and don’t remember all the ingredients
Good video. I need to check these devices out because we hate stringy, tough chicken. They need to go back to raising regular chickens instead of these modified for large serving size breasts. I am curious why you bought the Anova over the Instant Pot version since the IP can be used with other pots? I didn't even realize IP has one.
WHAT BRAND IS YOUR TABLET STAND
I wonder if the sous vide function on the duo crisp unit works as well….
I've been using sous vide for chicken for a couple years. Best way when not breading/frying.
I break down my own chicken and leave the skin on the boneless breasts. Sous vide and then crisp up the skin… it's amazing.
I did steak on the sous vide function on my instant pot and my brother, who was visiting, was impressed. He'd told me he really wouldn't eat much more than a 6 oz steak and the steak I made was 10 oz and he ate the WHOLE steak. I was honest that I'd never tried sous vide before and said well, if it doesn't come out good, we can go out to eat. Didn't go out to eat.
Thanks for another great and informative video. I will be cooking chicken breast sous vide in my Duo Evo Plus.
I sous vide in my instant pot as well. It doesn't circulate the water, which allegedly results in a more consistent texture. But for someone who has just started sous vide, it works just fine, still cooking things better than I ever have before.
Turkey. Did someone say turkey? I quartered my Thanksgiving turkey and cooked it sous vide. Everything you just said about the chicken goes exactly the same for the turkey. It doesn’t look the same (unless you get a clothes hanger and wire it back together). But don’t do that. Brown up the skin with the shop torch and slice it up on the plate. Nobody will know except it will taste better than any turkey they ever had. I don’t know how you got the smell of that chicken to come through my IPad. Amazing.
Instant pot duo crisp sous vide as well. It says to use the pressure cooker lid for best results, I think it would maintain a more accurate temp than the lid with the steamer vent
What pot or especially lid did you use with your anova please?
Why I wont use my IP for sous vide is because it doesnt circulate the water so you can get hot spots and cold spots in the IP. The IP is a good jack of all trades but I will stick with my anova being a specialist device.
sorry brother, this time I gotta say that that does not look appetizing lol
Jelly007 it looks 👀 so tasty I’ve never used this method of preparing chicken 🐓 but I might try it. Thanks again for an awesome video…🦋🦋🦋
You didn't taste test both of them!
Where do you get that lid for the evo plus?
The food is nice, but the cookware is nice👍
that would make a good chicken salad thanks john
love this. New friend Ruthie
If you were not my favorite cooking show I’d be pretty stupid!