I'm making boneless chicken breast in an improvised sous vide setup using a pot of water on the stove, a thermometer and chicken in a ziploc bag. I'm keeping the temp at a constant 150 degrees. I can see that there is clear liquid in the bag that was not there when I started. Could this all be juices that the chicken has released, or does my bag have a hole? Has anyone done sous vide chicken ever noticed juices accumulating in the bag?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)