Didn’t know what to flair it so I went with “Recipe.”
The pic captions are all there. But the results are interesting:
They were both in the water bath for 4-5 hours and, because I had to do them one after the other (I’ve only got one unit) I put them in the fridge overnight (still sealed) so the side-by-side would be as close as I could get it.
The 145 (which I’ve been doing for years) was visibly pinker and a little bit tougher.
The 155 had a better texture but did taste a bit more dry. Not enough to complain about. But enough to notice.
Far as I’m concerned the verdict is 155 all the way.
Now…
Anyone got any simple ideas for what the hell to do with 3 pounds of cooked chicken breast? If they were still sealed I’d just pop ’em in the freezer and forget about it. But I kinda wanna use them up and all the “meal prep” kinda stuff I generally make with them I have…BUCKETS of.
Preferably exceedingly low carb, and few ingredients.
Fun breakdown! I’d throw it in some salads or wraps
SegFaultSaloon
Did you cook them in the original packaging? :/
spacepirateprincess
Have you tried 150?
sjjenkins
I’m right in the middle at 150F.
wizzard419
140-5 is great but when it’s used cold in a salad (no searing) it can be unnerving. A place I like to go to started doing their chicken that way a few years back and it takes a moment to realize it’s fully cooked but looks medium rare.
theyork2000
I can’t stand the texture of anything below 155.
Individual_Safety558
That serious eats chart that is posted for sous vide. Chicken breast is the best overview of chicken breast cooking in a sous vide you’ll find. And he recommends no more than 140°. For no more than two hours.
PretendingExtrovert
145 hand pulled for salads and sandwiches is *chefs kiss*
pkpjoe
149 gang checking in
TheseAintMyPants2
145 looks way better but either way I’d need a sear on it
dan991
I personally love it at 140 x 1h
Jim-of-the-Hannoonen
2 hours from frozen at 141 (then pan sear)is my sweet spot.
IKissedHerInnerThigh
That chicken didn’t have a good life…
kT25t2u
I just cooked some sous vide chicken tenderloins at 147F for 1.5 hours and they were so juicy and tender. I will definitely be cooking all my future chicken by sous vide method again!
16 Comments
Didn’t know what to flair it so I went with “Recipe.”
The pic captions are all there. But the results are interesting:
They were both in the water bath for 4-5 hours and, because I had to do them one after the other (I’ve only got one unit) I put them in the fridge overnight (still sealed) so the side-by-side would be as close as I could get it.
The 145 (which I’ve been doing for years) was visibly pinker and a little bit tougher.
The 155 had a better texture but did taste a bit more dry. Not enough to complain about. But enough to notice.
Far as I’m concerned the verdict is 155 all the way.
Now…
Anyone got any simple ideas for what the hell to do with 3 pounds of cooked chicken breast? If they were still sealed I’d just pop ’em in the freezer and forget about it. But I kinda wanna use them up and all the “meal prep” kinda stuff I generally make with them I have…BUCKETS of.
Preferably exceedingly low carb, and few ingredients.
[https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#chart](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#chart)
Fun breakdown! I’d throw it in some salads or wraps
Did you cook them in the original packaging? :/
Have you tried 150?
I’m right in the middle at 150F.
140-5 is great but when it’s used cold in a salad (no searing) it can be unnerving. A place I like to go to started doing their chicken that way a few years back and it takes a moment to realize it’s fully cooked but looks medium rare.
I can’t stand the texture of anything below 155.
That serious eats chart that is posted for sous vide. Chicken breast is the best overview of chicken breast cooking in a sous vide you’ll find. And he recommends no more than 140°. For no more than two hours.
145 hand pulled for salads and sandwiches is *chefs kiss*
149 gang checking in
145 looks way better but either way I’d need a sear on it
I personally love it at 140 x 1h
2 hours from frozen at 141 (then pan sear)is my sweet spot.
That chicken didn’t have a good life…
I just cooked some sous vide chicken tenderloins at 147F for 1.5 hours and they were so juicy and tender. I will definitely be cooking all my future chicken by sous vide method again!