Chicken breast sous vide

[JTCowpoke]

Even when grilling I pull mine off at 155.

[Roy]

My meal-preps are almost always chicken breasts. Easy to cook, stays edible for several days, and tastes great!

Method 1: coat with olive oil and salt/pepper, pan sear in oven-safe pan for 2 min each side, bake (in pan) at 400 for about 20 minutes until breasts reach 160.

Method 2 (favorite): coat with olive oil and heavy dusting of Tony's, place breasts on foil-lined baking sheet, bake at 350 for about 40 minutes until the breasts reach 160.

Throw in a plastic Tupperware container with some steamed veggies (usually broccoli and green beans) and I'm good to go for the week. I microwave my meals at work. Remove the cover, throw on a cool, wet paper towel, hit the timer for 3.5 minutes and I'm good to go!

[Williams4298]

I do mine at 152.5 for one hour then throw them on the egg with mesquite wood for a couple of minutes. Always turns out really good.

[8mpg]

145 is fine. THe key to sous vide is pasteurization of the meats with longer cooking times at lower temperatures.

From SeriousEats:

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

Temperature Time
136°F (58°C) 68.4 minutes
140°F (60°C) 27.5 minutes
145°F (63°C) 9.2 minutes
150°F (66°C) 2.8 minutes
155°F (68°C) 47.7 seconds
160°F (71°C) 14.8 seconds
165°F (74°C) Instant

[fishingsetx]

"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.

145 is fine. THe key to sous vide is pasteurization of the meats with longer cooking times at lower temperatures.

From SeriousEats:

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

TemperatureTime
136°F (58°C)68.4 minutes
140°F (60°C)27.5 minutes
145°F (63°C)9.2 minutes
150°F (66°C)2.8 minutes
155°F (68°C)47.7 seconds
160°F (71°C)14.8 seconds
165°F (74°C)Instant

This!

The "safe" temps are a function of both temp and time. Problem is, with most cooking methods (grilling, baking, frying, etc), you cant hold 145 long enough to be safe. With sous vide, that isnt a problem.

Guns have only two enemies: rust and politicians!

[brrdnk]

I have sous vide wild turkey breast at 145 for 6 to 8 hours. 145 is fine as long as its held at that temp for several hrs to be safe.

[mikeyb_23]

155 for 2hrs then had to finish it in the frying pan. Stupid storm rolled through and rained for a hour. It was so juicy and tender, def worth the wait.

[saintsfan]

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

I like your style.

[LucasAry]

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

Like

[Gunnyart]

Souse vide some chicken at 140 for three hours from frozen today. Pan seared it after. It was the most tender and juicy ever.
And totally safe!