Quote:
Originally Posted by Fire Me Boy!
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.
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So, a rather well-endowed chicken breast (think Costco), 145 for 1:45? And do you sear them once done?
We did one with teriyaki sauce in the bag, one with lemon herb marinade in the bag, and a third with olive oil/rosemary/Italian seasoning in the bag. We didn't sear them later (and they were wonderful) because we wanted to try that next time and see if the barking makes a difference.
But man is it awesome.
The neighbor got one like this, and he's been having a ball with it, and I imagine that the circulating water might actually do a better job than one like mine. I just like that we have it all built into one unit, I think it'll save a lot of space.
