Fishercat<p>I'm looking for advice.</p><p>I'm considering trying to cook chicken breast in something like a double boiler for a sous vide effect, minus the microplastics. I want to try this because I cook large enough quantities at once that it's hard to ensure all of it's thoroughly cooked, and none is overcooked. </p><p>I know the "correct" answer is to not overfill the pan. I don't have the spoons to do that. </p><p>Ideas, suggestions, warnings, cat pictures? </p><p><a href="https://kolektiva.social/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cooking</span></a> <a href="https://kolektiva.social/tags/advice" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>advice</span></a> <a href="https://kolektiva.social/tags/poultry" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>poultry</span></a> <a href="https://kolektiva.social/tags/SousVide" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SousVide</span></a> <a href="https://kolektiva.social/tags/HiveMind" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>HiveMind</span></a> <a href="https://kolektiva.social/tags/CookingExperiment" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CookingExperiment</span></a></p>