Sous vide chicken breast

[Munson]

Just received a sous vide unit from Inkbirdbbq and will be cooking some boneless chicken breasts this evening.

It looks like many sites I’ve read recommend temps between 144 and 149.

However, the time for it to cook vaires from 1.5 up to even 4 hours with around 2 hours being ideal.

I like the flexibility time wise that sous vide offers but am wondering if there is an appreciable difference in chicken cooked at 1.5 hours vs 4 hours.

Thanks
Munson

 

[TuckersBarbeque]

Congrats on the win!

Not much difference on the leaner cuts like breasts. Probably more noticeable in the thighs/drums.
It also would likely make a difference if you had it packed with herbs and such where the heat can release the oils in those. I need to spend more time experimenting with sous vide.

I say try most of it at 1.5 hours, and then one breast to 4 hours. Let us know if there is a difference!

 

[zwiller]

I ran some at 150F for 2 hours for some soup and it was crazy good when cold but some got quite stiff once reheated in a crock. I plan to try the longer times and will report back when I do. Not sure if you've seen it: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

 

[pineywoods]

I do lots of boneless breasts and have found we like 150 for 4 hours the best

 

[jcam222]

I do lots of boneless breasts and have found we like 150 for 4 hours the best

I like this as well. 150F is very juicy as well as has a texture I like. Much lower and I don’t like the texture.

 

[Munson]

The chicken—salt and pepper with thyme and rosemary— cooked at 148 degrees for 2:10 and seared afterwards has got to be some of the best chicken I have ever eaten.

 

[SmokinAl]

Well I guess I’m not on the same page as the rest of you, but we like our boneless skinless chicken breasts, vac packed with a few tablespoons of butter, a few slices of lemon, & a dusting of Montreal chicken seasoning. I go 3-4 hours at 132 degrees. Very juicy & we like the texture. If it’s frozen just add an extra hour.
Al

 

[Bearcarver]

I remember when I started doing SV, my Research told me to do Chicken Breasts @ 146°, and Thighs & Drums @ 165°. Still doing them that way.

Bear

 

[Munson]

In the brief time I’ve been a member if this forum I’ve learned there are different ways to cook different things.

Before I won this sous vide unit I had no idea this type of cooking even existed.
Once you read about sous vide cooking it makes sense.
But it was funny when I tried to explain it to my dad:
There’s this thing that looks like a digital Kitchenaid hand mixer that you put in a container of water that cooks food you placed in ziplock bags.