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For foolproof poached chicken, we cook chicken breasts at a moderate temperature for about an hour, which results in a juicy, tender texture that’s just firm enough that it doesn’t fall apart.
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Pasteurization is a function of time and temperature. I prefer my sous vide chicken at around 150 and then giving it a hard sear which brings it up a little higher, closer to 155.
So 30° for a million years is fine
where can you find that chart
Thank you!
What if you don't have a sous-vide
Eww – thats no different to boiling chicken like my grandmother used to do. Its nasty and tasteless. Just roast the thing and it will do a better job!
I'm a 158.4° kidda guy
My wife still freaks out any time there's anything even remotely pink in appearance inside our chicken. Can you explain why that's not necessarily a bad thing?
165 Fahrenheit at least before resting
I just don't understand why people don't like to cook meat until it's done. Not overly done just done.
Been cooking chicken for 40 years now. Never got food poisoning and we eat chicken a lot. For the past fifteen years, I’ve been braising the chicken, cooking it for about 45 minutes, covered in the pan and liquid. Always moist and perfectly cooked.
Yeah man sous-vide is awesome, I use it everything, cant go back.
Good advice. I realize I have always over cooked my chicken until I learned this.
I like cooking sous vide for some foods but I'm not really a fan of the texture of the chicken when cooked sous vide.
Been screaming this for years. Thanks for explaining it so quickly and crisply.
PS color is irrelevant! Sometimes there's a little pink with dark meat even at 165+
PPS Whole turkey breast cooked sous vide to 155 is the best turkey you've ever had
Nobody from the Caribbean EVER undercooked chicken or got salmonella poisoning 😅
I use chlorine.
A point I've argued for literal decades. Pork deserves to be served slightly rarer as well, which is now very easy to do with cheap sous vide. Too many mindless NPCs repeating "da science" with no understanding of what those temps mean.
The meat texture is to mushy when only cooked to 165, even when the chicken is farm fresh, I always cook mine to 180 degrees, otherwise it is like crab or lobster when undercooked, mush.
Or you could just avoid it all together by going vegan and reducing your environmental impact at the same time
Celcius??
I had no idea! Thanks!