diggingdogfarm
Master of the Pit
For safety's sake, poultry should always be sous vide to the point of pasteurization because salmonella and the like pose a great risk.
Times vary with the thickness of the meat.
Measure thickness carefully and check the accuracy of your sous vide temperature controller with a reference thermometer.
Source: http://www.douglasbaldwin.com/sous-vide.html
~Martin
Times vary with the thickness of the meat.
Measure thickness carefully and check the accuracy of your sous vide temperature controller with a reference thermometer.
Source: http://www.douglasbaldwin.com/sous-vide.html
~Martin