Sous vide is a fancy shmancy cooking method but it can make some damn good moist white-meat chicken. I think you can also produce good results using a pressure cooker (insta-pots and their clones are just fancy pressure cookers). You might want to experiment.
Sous vide is a fancy shmancy cooking method but it can make some damn good moist white-meat chicken.
I'm pretty sure it's healthier to eat McDonald's than it is to eat food that was heated in plastic. I won't even eat cold food from plastic. No way in hell am I touching shit that was heated in plastic.
I think you can also produce good results using a pressure cooker (insta-pots and their clones are just fancy pressure cookers).
How do you do it without water, though? Boiling meat ruins it.
The temperatures involved in sous vide, typically not going higher than 145F, aren't enough to denature the plastic and release carcinogens. And that may seem like a really low temperature to cook meat at, but that's what you'd be aiming for in the middle of the cut if you used a meat thermometer.
As for pressure cooking, note that the point is to raise the boiling point of water to speed up cooking for recipes that require water. (Beans is a great example, you can make great beans in a half hour instead of six.) And there are steaming racks that go inside the newer pressure cookers so you don't have to submerge the meat.
The temperatures involved in sous vide, typically not going higher than 145F, aren't enough to denature the plastic and release carcinogens.
Plastics are always releasing plasticizers and other compounds, even at room temperature. Why do you think the inside of the windows in your car get hazy? That's all residue from plastic off-gassing. I don't eat from plastic. Yes, it's a pain in the ass because so much stuff is packaged in plastic. Buying tomato sauce/paste is one of the most difficult. That shit is hard to find in glass.
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