I was running out of bag so decided to add all 4 chicken breast to the same one. I plan on doing 148 for 3-4 hours. Theres no space between them so its like cooking one giant breast… right?
by Upstairs_Wrap53
11 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
toweringmelanoma
Yes
iamthewalrus1234567
Looks good to go!
RemarkableImage5749
Please not 3-4 just do 1-2 hours.
nobadhotdog
Yeah I do 4 at a time fuck it
kikazztknmz
The way you have it packed, I’d do 90 minutes like 1 breast. You could go as far as 2 hours, but I wouldn’t do 3-4.
Kebabcity
Do people not do this on the regular? I don’t think I’ve ever had less than 4 chicken breasts in a bag lol
the_amazing_skronus
Do 145 for 2 hours
yesat
I’d not necessarly bag other meat, but chicken really works well in one bag. I also use ziplock bags now.
Xelopheris
Certainly fine to do. The only big caveat when cooking like this is to think about how long it will take for the heat to travel to the most distant parts. If you’ve got any significant layering, your cook time might be 1.5x a single one.
This is also much more plastic friendly, using far less than singleton.
iguacu
Regarding time/temp, it’s all about the thickest part, particularly if any are on top of each other. People here are eyeballing that these don’t look too thick, though we are looking at it from the top (3-4h at 148 is just so high that people are sure it’s too much). If you want the actual minimum time/temp, you would plug in the numbers here: [https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs](https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs)
And of course you don’t need to break out the measuring tape and chart every time once you get a sense of what the range is, rounding up from the minimum (which will probably be too low for most people’s preferences as it is).
11 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Yes
Looks good to go!
Please not 3-4 just do 1-2 hours.
Yeah I do 4 at a time fuck it
The way you have it packed, I’d do 90 minutes like 1 breast. You could go as far as 2 hours, but I wouldn’t do 3-4.
Do people not do this on the regular? I don’t think I’ve ever had less than 4 chicken breasts in a bag lol
Do 145 for 2 hours
I’d not necessarly bag other meat, but chicken really works well in one bag. I also use ziplock bags now.
Certainly fine to do. The only big caveat when cooking like this is to think about how long it will take for the heat to travel to the most distant parts. If you’ve got any significant layering, your cook time might be 1.5x a single one.
This is also much more plastic friendly, using far less than singleton.
Regarding time/temp, it’s all about the thickest part, particularly if any are on top of each other. People here are eyeballing that these don’t look too thick, though we are looking at it from the top (3-4h at 148 is just so high that people are sure it’s too much). If you want the actual minimum time/temp, you would plug in the numbers here: [https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs](https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs)
And of course you don’t need to break out the measuring tape and chart every time once you get a sense of what the range is, rounding up from the minimum (which will probably be too low for most people’s preferences as it is).