![]() ![]() I can cook once and have a couple of chicken breasts punched up with a tangy bulgogi marinade, a few that are taco-seasoned, and another rubbed down with herby pesto. The best part? I can set it up so that each bag of protein has a different flavor profile. Then I can store the food in the same bags they cooked in, or portion it out in containers-either plastic takeout or my favorite glass ones-with rice, roasted vegetables, or other lunch components for easy mix-and match lunches. Most of the action happens in disposable bags (doubled for higher temperatures, like with the shrimp). This is more than excitement over a new toy-it’s genuinely changing the way that I meal prep, ultimately saving me time and from washing a mountain of dishes. ![]() Unlike with traditional cooking, you don’t need to take the chicken to 165☏ for it to cook fully. They are a little pink in hue sometimes after cooking, but that’s because sous vide cooking preserves the chicken’s color while killing bacteria over time at the lower steady temperature. The default setting for juicy and tender boneless, skinless chicken is 149☏ for 1 hour. After getting most of the air out of the bags, I lower them into the water before sealing-the water pressure pushes the rest of the air out so it’s almost like vacuum sealing! The app sets the water temperature by circulating it through the machine and tells you when it’s ready, then programs a timer so you know when to take them out. (Most restaurants use special bags and a vacuum sealer, but any sturdy, sealable zip-top bag works just as well.) I’ve added curry powder, grated garlic, lemon zest (not juice or whole slices, because the acidity can mess with the cooking) and herbs like thyme and rosemary to impart flavor, but I usually keep it simple for the majority of them. My go-to technique is to season one or two chicken breasts with salt, pepper, and olive oil and put them in a gallon-sized freezer bag. The process is simple with Joule, because the app holds my hand and guides me through everything I need to do. It’s so juicy that you don’t need the bone for extra protection, and it's less work to not have to remove afterward. I’ve done bone-in, skin-on breasts and seared them for crispy skin afterward-it takes three minutes max on medium-high heat-and made a pan sauce for dinner, but honestly boneless is the way to go. ![]() Those chicken breasts can be sliced for grain bowls, chopped for soups, rolled into wraps, or even quickly tossed into a noodle stir-fry to warm through. But even if I leave my chicken breasts in the water for an extra half hour by accident because I didn’t hear the timer on my Joule app, they aren’t dry and rubbery like they would be if left in the oven or poaching liquid for too long. You get both when you use a sous vide machine, which cooks food at a consistent temperature for a set amount of time. It isn’t about speed-it’s about quantity and quality. Since Brad Leone recommended it, I got the Joule by ChefSteps' sous vide machine ( $179 on Amazon), and I’ve felt a lot more chill about making lunches for the week. ![]()
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