Sous Vide cooking

[falafel]

I've only done chicken once, but I only cooked it for an hour at most. Maybe even less. If it is mushy, it is breaking down too much.

Beck to the drawing board.

[BigPiney]

Yep. But isn't part is the draw for sous vide that the exact time isn't so important? 2.5 hours isn't exactly long.

I think that applies to everything but chicken. Really I don't know. I'm a total noob.

[Eddie]

The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)

Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.

Here's the serious eats "complete guide" to chicken.

https://www.seriouseats.com/2015/07/...en-breast.html

[Jeff Lebowski]

The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)

Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.

Here's the serious eats "complete guide" to chicken.

https://www.seriouseats.com/2015/07/...en-breast.html

We did sous vide chicken breasts yesterday. 145 degrees for 2-3 hrs. Texture was great.

[Eddie]

We did sous vide chicken breasts yesterday. 145 degrees for 2-3 hrs. Texture was great.

I'll have to try that. 140 was just a little too sushi'ish to me.

[falafel]

The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)

Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.

Here's the serious eats "complete guide" to chicken.

https://www.seriouseats.com/2015/07/...en-breast.html

This is the guide I followed the first time I did chicken, boy it still sucked. [emoji25]

[SCcoug]

I always thought sous vide was pretty much fool proof. Guess not.

[Pelado]

I always thought sous vide was pretty much fool proof. Guess not.

Not if there's a big enough fool.

[smokymountainrain]

Not if there's a big enough fool.

super mean post

[Pelado]

super mean post

[Donuthole]

Mrs. D picked up some decent looking bone-in strip steaks yesterday, and I cooked them today. Just used Montreal seasoning. Came out perfectly. My BIL borrows my cast-iron skillet a couple weeks ago and hasn’t returned it yet , so I cranked the grill up to 600 and finished them there. You pretty much have to be an idiot to not get perfect protein from this thing.

[old_gregg]

Mrs. D picked up some decent looking bone-in strip steaks yesterday, and I cooked them today. Just used Montreal seasoning. Came out perfectly. My BIL borrows my cast-iron skillet a couple weeks ago and hasn’t returned it yet , so I cranked the grill up to 600 and finished them there. You pretty much have to be an idiot to not get perfect protein from this thing.

use your le creuset breh

[falafel]

Not going to bite.

[Pelado]

Not going to bite.

Because the chicken is too dry?

[jay santos]

My latest obsession is regular chuck roast at 136 for 24-36 hrs. It's amazing what the sous vide can do. My latest trick is to refrigerate to cool it down in order to be able to sear longer without worry of overcooking the middle. I also just read about the mayo sear. I might try that next.