New to sous vide
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Anonymous
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What do you use for time references for how long to cook meat?
I can find info on my own. Two recipes in, and I feel like my meat is undercooked. By just a little. Not severely undercooked. Anyway, what about thicker meat? Maybe that is why my chicken breasts looks undercooked now. It looks thicker than I remember putting it in…. Maybe they were thick pieces, or maybe the process made them expand? Help! |
Anonymous
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Anonymous
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Op here again, and as I read, I understand it still may be pasteurized although it looks pink??
Maybe? Help me understand before I chop this up into our warm pasta dish? I’m going to pop it all together in the oven for 10m but it’s not long enough to address the pink. |
Anonymous
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Op again.
I did 2 large breasts at 150 degrees for 4h. Because I don’t trust it, I put it in a new bag, now at 160, for 30-60m… It’s cooking and dinner is on hold but I’d rather be careful. What info do you have for me for next time? Was this chicken ok? Could I have saved myself the time, or was I right to cook it longer? |
Anonymous
| Buy yourself a digital meat thermometer. |
Anonymous
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The Serious Eats website is a great resource on sous vide. https://www.seriouseats.com/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes
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Anonymous
| Ive never understood why people want to cook in plastic with all we know about how bad cooking in plastic is for people. |
Anonymous
A fair number of sous vide uses reusable silicone bags. Sillicone=/= plastic |
Anonymous
| Sous vide pork chops are amazing--get them to 126 or something and sear at the end. |