Sous Vide Chicken Breasts

Douglas Baldwin --- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html --- demonstrates how he cooks chicken breasts sous vide. First Douglas shows two methods of packaging the chicken breasts: a clamp-style vacuum sealer and his water displacement method for Ziploc bags. Then he cooks them for two hours in a SousVide Supreme at 140F. Finally, he shows two methods of searing the outside: first in smoking-hot oil and then in shimmering oil after applying a glucose wash (which promotes the Maillard or browning reaction).