I was trying to make juicy, sous vided (than pan seared) breasts.
When I cut into it, I saw the pinkish part on one of the smaller piece of meat. A bigger, chunkier one turned out nice.
by ChanceGuarantee3588
12 Comments
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ssnipperr
yes
PeanutButAJellyThyme
Regrettably. Next time take it out sooner.
Kentwomagnod
Yes. Looks little too cooked to me.
cmquinn2000
Might help if we new the temp and the time it was in the bath.
nepheelim
you can absolutely make juicy chicken. Use a thermometer and cook it to the right temp. Most people absolutely overcook the chicken
Evening_Cheesecake25
You need to tell us time and temp.
maxharnicher
Yea it’s fine, nothing raw about those. If anything it’s over cooked. You can eat pink chicken, even in the “raw” sense if you held it at temp long enough. I personally like chicken breast sous vide at 145-150. But you could safely eat it if it was held at 130 long enough, but it would be pink as hell and not be the texture I’d personally be looking for.
I_am_legend-ary
Are you referring to the pink spot?
tetlee
I don’t see any pink chicken. Either way it’s about time and temperature. Go read this
12 Comments
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yes
Regrettably. Next time take it out sooner.
Yes. Looks little too cooked to me.
Might help if we new the temp and the time it was in the bath.
you can absolutely make juicy chicken. Use a thermometer and cook it to the right temp. Most people absolutely overcook the chicken
You need to tell us time and temp.
Yea it’s fine, nothing raw about those. If anything it’s over cooked. You can eat pink chicken, even in the “raw” sense if you held it at temp long enough. I personally like chicken breast sous vide at 145-150. But you could safely eat it if it was held at 130 long enough, but it would be pink as hell and not be the texture I’d personally be looking for.
Are you referring to the pink spot?
I don’t see any pink chicken. Either way it’s about time and temperature. Go read this
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
Or if you want a full education this
https://douglasbaldwin.com/sous-vide.html
There’s a whole graph about this.
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
If you cook it at the correct temp and time, even if it’s pink inside, the temp/time will have killed all the bacteria.