Sous vide chicken

Sous vide translates to "under vacuum", and this cooking method is one of the more difficult ones, despite the fact that it does not involve space vacuums or vacuum cleaners. The vacuum-sealed bag in which the meat is cooked is referred to as the "vide" of sous vide. Sous vide is a slightly complicated cooking method that involves a temperature-controlled pot of water and an airtight container. The meat is cooked inside a bag that is placed inside a pot of water that is kept at a temperature just below boiling.

Because the water is kept at a low temperature, the meat is cooked for a longer period of time than you may be accustomed to. According to Serious Eats, while most experts recommend that chicken be cooked to 165 degrees Fahrenheit, the amount of time meat is cooked affects the number of bacteria as much as temperature, so even if chicken never gets past 150 degrees Fahrenheit during the sous vide process, it's still safe to eat as long as you cook it for enough time.