VACUUM SEAL BAGS FOR TRAVEL RECIPES

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SOUS VIDE CHICKEN BREAST RECIPE | ALLRECIPES



Sous Vide Chicken Breast Recipe | Allrecipes image

Cook chicken sous vide before using in any grilled chicken recipe.

Provided by YOLANDA

Categories     Meat and Poultry    Chicken    Breast

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings

Number Of Ingredients 7

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

Steps:

  • Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
  • Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
  • Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 0.3 g, CholesterolContent 58.5 mg, FatContent 5.7 g, FiberContent 0.2 g, ProteinContent 22.1 g, SaturatedFatContent 1.2 g, SodiumContent 423.9 mg, SugarContent 0.1 g

HOW TO DEHYDRATE BANANAS & MAKE BANANA CHIPS! - FRESH OF…



How to Dehydrate Bananas & Make Banana Chips! - Fresh Of… image

Provided by Fresh Off The Grid

Categories     Ingredient    Snack

Total Time 375 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 1

3 lbs bananas (see note 1)

Steps:

  • Start with clean hands, equipment, and countertops.
  • Peel and slice the bananas—For banana chips: Using a sharp knife or mandoline, cut the bananas into ¼” rounds.For banana leathers: Slice the bananas lengthwise into ¼" strips.
  • Arrange banana slices in a single layer on dehydrator trays, ensuring there is space between pieces to allow airflow.For banana leathers, lightly grease your dehydrator's solid fruit leather trays with a small amount of coconut oil. Place the strips of banana on the trays and press down on them with a spatula or bottom of a glass to flatten.
  • Dehydrate at 135F/57C for 6-12 hours, until dry (see note 1). If making banana leathers, you'll want to flip them after a few hours to promote even drying.
  • Storage Tips

Nutrition Facts : Calories 121 kcal, CarbohydrateContent 21 g, ProteinContent 1 g, ServingSize 1 serving
































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