The Food Lab's Guide to Sous Vide Chicken Breast

Q: What are the downsides to cooking chicken sous vide versus using a more traditional method?

Remember this: Sous vide is not a silver bullet or a panacea meant to solve all of your cooking problems, or to replace more traditional methods. It's a tool meant to expand your options, not to replace them.True sous vide precision cooking on its own doesn't achieve the high temperatures needed to trigger the, nor the dehydration needed for crisping. Foods cooked sous vide need to be finished via a higher-heat method if browning and crispness are what you're after.

Q: What happens if I leave a chicken breast cooking sous vide for longer than the maximum time recommendations? Is it dangerous? It's true that given a high enough temperature and a long enough time period , the contents of a sealed sous vide bag should be close to sterile, which means that rapid chilling via an ice bath, followed by rapid reheating, should pose no health risks. However, I still strongly recommend against it: It's not doing any favors for the quality of your chicken.

I’ve found that pulling the chicken at 150 or so and tenting loosely with foil until it rises up to 165ish produces chicken tender enough for me without all that process.

Ya it's called chicken thighs. Fuck breasts

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