Cooking boneless-skinless at 145 is perfect for me. But the last two times with bone-in skin-on it still looked raw inside. Tried once, thought maybe it had still been frozen and didn't cook long enough so tried again, but it was the same.
I cant access the FAQ/recipes page this morning for some reason and I cant find an answer online. Starting it now set to 150.
Any help?
by jaywaykil
3 Comments
145 is still fine. It might look pink or reddish next to the bone because of myoglobin and the bone marrow. Maybe go 30 minutes longer because the bone can insulate some of the meat
Can’t go wrong with this: https://www.seriouseats.com/sous-vide-chicken-breast-recipe
145 works, but if 150 makes you feel better, then it won’t be a huge change.
3.5 is good, I would probably go 4, little longer if frozen.