Chicken breast sous vide

[mikeyb_23]

Gonna try some boneless chicken breast today. Every recipe I see says to cook at around 145°. The safe temp for chicken is 165°. Anybody have some real world results or opinions?

[Shane]

I wouldn't want chicken or pork medium rare. I'd cook it thoroughly.

[chadt1234]

Split the difference. 155. I figure it cuts the chances of getting sick in half.

[Gunnyart]

For tacos or shredded chicken recipes I do it straight from frozen and let it go for about 3 hours at 150. usually I throw a pouch of taco seasoning in the bag with it and shred it when it comes out. If you want a little extra flavor/texture brown it in a hot skillet after.

[nando]

After sous vide, you can and should put it on a grill or a skillet and brown the outside, this will bring the temp up to a safer temp, but it my dry it out.


It is recommended to be at 145, see https://www.seriouseats.com/2015/07/...en-breast.html

[Gunnyart]

As far as safety 145 is safe if it's at that temp for at least an hour

[PecanBayouRat]

I cook it at 145 for an hour and it's the best chicken breast you'll ever eat. My favorite way to do it now is cut them open and stuff them with some spinach and cheese.

Hell I might just cook them tonight for dinner.

[Dale Moser]

I go to 160 minimum. At 160 it was super tender, so much that my wife thought it was not done enough...

[Take Dead Aim]

I've done 150 to 165 and the chicken was amazing both ways.

[mikeyb_23]

Might just go 155 and throw them on the grill to finish

[Ætheling]

Grill to med/med rare over a hot grill and let rest. The chicken will finish cooking itself with the stored heat and it will be juicy and delicious.


Can I have your hunting stuff if you die of salmonella? JUST KIDDING

[mikeyb_23]

Grill to med/med rare over a hot grill and let rest. The chicken will finish cooking itself with the stored heat and it will be juicy and delicious.


Can I have your hunting stuff if you die of salmonella? JUST KIDDING

I think I'll live, maybe get the bubble guts though.

[mikeyb_23]

Anyone use a styrofoam cooler for the container? I'm using my small yeti now, but it's hard to get the cooker down into the water. I don't have a pot big enough.

[dope hunter]

I dont cook chicken past 155 anymore. I know the FDA recommends 165, but all the food experts will tell you that food born illnesses cant and wont live past 145. The reasoning behind 165 is they know people will take it off a few degrees early because they get impatient, and they want to give a buffer for any improperly calibrated thermometers.

[meltingfeather]

As far as safety 145 is safe if it's at that temp for at least an hour 8.5 minutes

"The pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F."
link
FDA numbers are WAY conservative.