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Should you brine when using a sous vide

Since you never get the chicken over temp, do you even need to brine to keep it moist?

Comments

  • Hi Tracy - You're right - brining is unnecessary when cooking chicken sous vide. The chicken will come out juicy and moist and, as long as you season it well with salt and pepper, just as flavorful. In fact, the flavor will likely be more concentrated than brined chicken since the brine has a tendency to dilute the flavor. Kenji Lopez-Alt has a great article on Serious Eats on how to cook sous vide chicken breasts that I highly recommend. Best, Lynn C.

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