Do you happen to know the temp when breast goes from pink to white and leg quarter joints aren't pink?
My last batch I did notice, the chicken thighs, were all white with no pink around the bones or joints....
It could have been the chicken was an older bird or the extra time cooked the bird more thoroughly.
Either way, I have no problem eating pink/red meat in chicken when it's been sous vide...
Heck, I eat raw beef like in a prime rib roast... I eat "raw" salmon when I eat my grav lax...
Cook up a chicken breast in spices and herbs for 2-3 hours once the IT reaches 138, blindfold your squeamish friend and feed it to them...
"BEWARE"... I did that to my friends wife... It was beef tongue... She claimed it was the most wonderful piece of meat she had ever eaten... Didn't know what it was... After 2 hours of her badgering me I told her it was beef tongue... She projectile vomited and beat the crap out of me
SCREAMING, How could you feed someone tongue !!!! I guess she forgot she thought it was the most wonderful piece of meat she had ever eaten AND, never spoke to me again... I'm guessing she was embarrassed she was so ignorant...
Below is a pasteurization table for poultry....
Temperature........ Time .............Time
°F...... (°C) ...........1% fat ...........12% fat
136 (57.8)........... 64 min......... 81.4 min
137 (58.3) .........51.9 min....... 65.5 min
138 (58.9)......... 42.2 min....... 52.9 min
139 (59.4) ........34.4 min........ 43 min
140 (60.0)....... 28.1 min ........35 min
And then there was the time I served male salmon milt at a party.... slowly cooked in butter and garlic... Mildly tastes like an oyster.... Basically there was the same reaction and response...
After those episodes, my
hors d'oeuvre selection was limited to easily recognizable dishes or it wasn't eaten....