I always see (and post occasionally) beef but Sous vide really shines when it comes to chicken and pork.
by ModeratelyAdorable
4 Comments
Tophawk369
Looks good. I am not a fan of chicken in the does vide cause I just feel like texture is weird and I can’t get a nice browning on it like steak but this looks better than anything I’ve attempted.
Hindsightisaboat
3 hours is too long. Try 1 hour.
eperdu
I recently did 146° for 2 hours and … it was a bit squidgy. I think chicken is so special that it doesn’t get the same ease of love as beef.
ChaosReality69
I’ve done chicken a few times. It’s so juicy it doesn’t seem right.
Then you’ve got pork. Did some thick bone in pork chops a while back at 150F for 2 hours. Tossed in the broiler with an apple cider bourbon glaze. It was criminally delicious, as juicy as a ripe peach, and more tender than the final scenes in those cheesy hallmark movies my wife swears are good (they’re not).
4 Comments
Looks good. I am not a fan of chicken in the does vide cause I just feel like texture is weird and I can’t get a nice browning on it like steak but this looks better than anything I’ve attempted.
3 hours is too long. Try 1 hour.
I recently did 146° for 2 hours and … it was a bit squidgy. I think chicken is so special that it doesn’t get the same ease of love as beef.
I’ve done chicken a few times. It’s so juicy it doesn’t seem right.
Then you’ve got pork. Did some thick bone in pork chops a while back at 150F for 2 hours. Tossed in the broiler with an apple cider bourbon glaze. It was criminally delicious, as juicy as a ripe peach, and more tender than the final scenes in those cheesy hallmark movies my wife swears are good (they’re not).