I think I finally made a good sous vide chicken breast. 140F for 3 hours. Waited 10 mins to cool. Seared it for 1 min each side. How does it look?
When I first took it out, it was 138 and gradually cooled down.
106 is after I cooled it for 10 mins.
After I seared it, I took it out and measured the temp at 148.
by limache
10 Comments
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limache
When I first took it out, it was 138 and gradually cooled down.
106 is after I cooled it for 10 mins.
After I seared it, I took it out and measured the temp at 148
Just want to see if this looks correct at 140F
Delicious-Ad-9361
I do chicken breasts at 144 for 3-4 hours, pull and season, then directly to the flat top for searing. I found this gives me the texture and flavor I desire.
XenoRyet
Well, the important part is how did it taste?
The process seems correct. My one minor tweak might be to get the pan hotter so you can do a shorter sear, that way internal won’t come up so much, but 148 final is still plenty good.
I’m curious about the texture, because that one piece in the first picture looks like you might have had woody breast issues, but that could be a trick of the light or something. Other than that, looks good.
texag93
Might ruffle some feathers here but I’ve found limited utility to sous vide for chicken breast. Dry brine for 1-2 days and then pounded thin before pan cooking gives me great results and a better sear. Here’s some I cooked for the 4th.
How was the texture? My go to is 145F for 1hr 45mins and it comes out perfect imo.
NAVYSEAL12ROCK
I feel like this texture would make me sick
ActivateMyGlutes
Your before searing picture looks like the paint glob chicken that Mr. Wilson ate in Dennis The Menace. Final product looks delicious though!
bigfoot17
I do three pounds at the beginning of the week, separated and seasoned, cook at 150 for 3 hours from frozen. THen I can whip up a quick meal for the next three days for dinner.
iguacu
It’s all personal preference, so long as it’s safe. I go by the Douglas Baldwin charts and go almost as low as is safe. That looks too stringy to me, but what I cook would probably be to “rubbery” for many, particularly if they have had a bad experience with undercooked chicken that their brain/body subconsciously remembers.
My go-to is 138 for 2 hours, so long as no parts are ridiculously thick. Like I said, not for everyone, but personally it’s the best chicken breast I’ve ever had and entirely contradicts anyone saying sous vide is wasted on chicken breast — could not be accomplished any other way. I hate dry or stringy chicken, so the further from that, the better for me. I will add though, don’t knock it till you tried it.
10 Comments
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When I first took it out, it was 138 and gradually cooled down.
106 is after I cooled it for 10 mins.
After I seared it, I took it out and measured the temp at 148
Just want to see if this looks correct at 140F
I do chicken breasts at 144 for 3-4 hours, pull and season, then directly to the flat top for searing. I found this gives me the texture and flavor I desire.
Well, the important part is how did it taste?
The process seems correct. My one minor tweak might be to get the pan hotter so you can do a shorter sear, that way internal won’t come up so much, but 148 final is still plenty good.
I’m curious about the texture, because that one piece in the first picture looks like you might have had woody breast issues, but that could be a trick of the light or something. Other than that, looks good.
Might ruffle some feathers here but I’ve found limited utility to sous vide for chicken breast. Dry brine for 1-2 days and then pounded thin before pan cooking gives me great results and a better sear. Here’s some I cooked for the 4th.
https://preview.redd.it/xe39lezmchbf1.png?width=960&format=png&auto=webp&s=da0d3c5dccc774a782ef576321585c98da34baa1
How was the texture? My go to is 145F for 1hr 45mins and it comes out perfect imo.
I feel like this texture would make me sick
Your before searing picture looks like the paint glob chicken that Mr. Wilson ate in Dennis The Menace. Final product looks delicious though!
I do three pounds at the beginning of the week, separated and seasoned, cook at 150 for 3 hours from frozen. THen I can whip up a quick meal for the next three days for dinner.
It’s all personal preference, so long as it’s safe. I go by the Douglas Baldwin charts and go almost as low as is safe. That looks too stringy to me, but what I cook would probably be to “rubbery” for many, particularly if they have had a bad experience with undercooked chicken that their brain/body subconsciously remembers.
My go-to is 138 for 2 hours, so long as no parts are ridiculously thick. Like I said, not for everyone, but personally it’s the best chicken breast I’ve ever had and entirely contradicts anyone saying sous vide is wasted on chicken breast — could not be accomplished any other way. I hate dry or stringy chicken, so the further from that, the better for me. I will add though, don’t knock it till you tried it.