Review on 🔒 Sous Vide Bags Set - 30 Reusable Vacuum Food Storage Bags with Pump and Bag Clips for Sous Vide Cooking, Compatible with Chefsteps, Anova, Joule, Wancle by Gerardo Cibrian

Good method for evacuating sous vide bags, some are washable. Air must escape to keep food submerged during cooking. If you've never cooked a chicken breast sous vide before, give it a try. Buy boneless breasts. Thin ones (1 inch or less) cook at 146 degrees for an hour (I use 146 degrees) and thick ones take about 2 hours. I use the big, thick ones and slice them up when they're cooked. You don't even need to add salt, the natural flavor of the chicken does not fade, and the chicken is juicy and tender. I made these for someone's "Chicken Caesar Salad" and they were way tastier than the regular fried or boiled version. Grocery wraps are good, but they break fairly easily and the hand pump is easier to store.