I just had to stop by and once again profess my love and allegiance to my sous vide, Joule.  Tonight, I cooked chicken breasts.  Actually, last night, I threw them in a bag with some salt, pepper and a couple of lemon slices, sous vide them for about an hour and refrigerated the breasts over night.  Tonight I browned said breasts in a cast iron skillet, about 6 minutes per side, squeezed some lemon juice and olive oil on them and here I am post dinner–blogging with a belly full of salad made of chicken, pine nuts and avocados and some goat milk feta cheese we procured from our recent visit to Maui’s Surfing Goat Dairy.

I was so excited that after years of overcooked dry chicken breasts–so much so that I now only cook thighs–I had to come here and share my excitement.  Over moist, juicy chicken breasts.

Last night, we sous vide some pork chops and again, my Joule did not disappoint.  We had just returned from vacation and there was nothing in the freezer I was interested in except for some pork chops I’d frozen weeks ago and seasoned with salt, pepper, rosemary.  Into the Joule they went and the result was a perfectly moist, cooked pork chop.  Again, so much excitement after years of dry, inedible pork chops–I gotta go lie down.