That's a good and in-depth article. Thanks for that link!I've looked the Serious Eat Sous Vide Chicken article about his various recommendation of time vs temp, but actually never done chicken in my sous vide to experiment with the lower finish temps.
Is it still juicy at 160? Just firmer?
I cook my chicken breasts to 140-145 depending on my mood. The texture is different than grilled. My family has grown to love it.I thought the 146 was okay...I think the texture was almost too soft....I might split the difference and try like 152 or so next time...ryan
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