ethanjohnson

The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking.

The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking. The poaching method sounds practical, especially keeping the stock for rice afterward. Since you chill the sous vide bags and freeze them, does the texture hold up as well after freezing as it does fresh? I'd think the cold-water step helps there. Also, at 65C for three hours, are you cooking from raw or thawed? I'm curious how much that timing shifts if someone starts with frozen breasts, since that seems like the trickier variable to nail down without overcooking.