Quote:
Originally Posted by GloryDayz
I thought the same thing, but in sous vide all the numbers change. I'll add the screen shot later (from the Emerils guide) that says 150 degrees for 1 hours, but we also found a lot of other sites that had us going 145 for 1.5-2 hours. So we're going with 145 for 2 hours, then pan sear.
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Correct. With sous vide, you can pasteurize anything with enough time at 130 or higher.
I go 140-145 on chicken breasts all the time. You can go lower with time adjustments, but chicken below 140 takes on this weird spongy texture that I personally dislike.