Two chicken breasts, marinated overnight and cooked at 149° for 1.5 hours.
I’d rate it 6 out of 10! Overall, I’m happy with the total ease of use and the juiciness! But, the texture was a little tougher than I’d like so I think I’ll bring the temp down a little next time for a softer breast. I also don’t love how my marinade tasted so I’ll experiment with that more. But these will be perfect for Caesar salads! Next up: bone-in ribeye later tonight. Fingers crossed!
by Ruby_Woo1122
5 Comments
I’ve had issues with chicken breast that I think are more a problem of woody breast than the sous vide. Try a different brand or store for the chicken next time and see if it makes a difference
I don’t think temp is the problem, maybe add 30-60 minutes to the cook. And how salty was your marinade?
Good luck with the ribeye! When temp are you thinking? If it’s a good quality (fatty) one I’d go 136-138. I tend to do hours = thickness +1 so a 2” ribeye I go 138 for ~3 hours. But of course it depends how tender/chewy you want it.
Just curious what you marinated with? Certain things like vinegar or dressings/marinades can denature the protein. I personally use salt, pepper, garlic powder and throw in Olive Garden Italian dressing right before I throw it in the SV. It’s plenty enough time as it’s cooking in that juice.
Could also be woody breasts. It’s all too common. I also personally do 2h at 140-145 for breasts as a personal preference. Higher than 147 it’s more a traditional texture.
Hope you enjoy that steak!
Here’s a good read on time, temperature, juiciness and texture. I’d have gone lower temp for longer:
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
As far as your results, I’d question the marinade as the culprit. I’d also question the usefulness of a marinade for chicken breast sous vide. Maybe dry brine with salt only? Salt and pepper only?
My best was 143 Deg for 2hrs with bog standard Morrisons Breasts, salt and pepper in the bag finished with a flame thrower.