Mike, Mike Mike...Guess what day it is!!!

[teesquare]

149 is too high... That was my first try & disappointed

I've seen suggestions as low as 140 and as high as 149. Most at 140 suggest that it is an interesting texture (not sure my family will buy that) and given your experience, I m thinking about 145. What do you think?

I have cooked chicken breasts at 145F for 2-3 hours and been happy with the tenderness. They were not mushy* and were as moist and juicy as you can imagine.

* be mindful of what you season with - anything containing papain, or "tenderizers" can potentially breakdown the muscle tissue to the point of being "mushy".

Thank for that reminder, Tim!

At your service sir!

[Jaxon]

I have an 11 oz Chicken beast in the bath now at 145*.  According to the recipe, I split it horizontally and spread a layer of some spinach and cream cheese mixture.  Then folded it back together and slipped it in the bag.  After 90 min (that's an hour and a half), I'm supposed to take it out and brown it in a skillet.
I hope this isn't another "green bean" type recipe.  I'll let you know.

[drholly]

I'm watching and pulling for you Jack!

[Jaxon]

This recipe turned out great according to Deb.

I think I need to cook it for 2 hours instead of 1 1/2 hours to tenderize the chicken more - heck, two and a half hours might do well, too.

I'm thinkin' I'll definitely add more time at a temp of 145*.

But we're still very happy with these results.  I hope your meal turns out.

[muebe]

Jaxon I go 2 to 3 hours on boneless skinless chicken breasts at 145F.

Sound like they came out good.

Where's the pics?

[Jaxon]

Meube, 3 hours is the new 2 hours...I'll always leave for at least 3 hours.

There weren't any pics because these were just breasts and everybody has seen my breasts...These did get a little color on 'em, but they were pretty bland looking.  I may have to adjust the white balance setting on my camera.   

[ACW3]

I'm guessing Jaxon had some unicorn chicken in his pool.  Just saying'...

Art

[Las Vegan Cajun]

I'm guessing Jaxon had some unicorn chicken in his pool.  Just saying'...

Art

[Jaxon]

Here's a nice pic...

[attachments deleted after 6 months]

[Las Vegan Cajun]

Here's a nice pic...

Interesting looking chicken breast.

[drholly]

Meube, 3 hours is the new 2 hours...I'll always leave for at least 3 hours.

There weren't any pics because these were just breasts and everybody has seen my breasts...These did get a little color on 'em, but they were pretty bland looking.  I may have to adjust the white balance setting on my camera.   

That is way too much information...

[Las Vegan Cajun]

Meube, 3 hours is the new 2 hours...I'll always leave for at least 3 hours.

There weren't any pics because these were just breasts and everybody has seen my breasts...These did get a little color on 'em, but they were pretty bland looking.  I may have to adjust the white balance setting on my camera.   

That is way too much information...

Makes your head hurt...Huh?

[CDN Smoker]

Meube, 3 hours is the new 2 hours...I'll always leave for at least 3 hours.

There weren't any pics because these were just breasts and everybody has seen my breasts...These did get a little color on 'em, but they were pretty bland looking.  I may have to adjust the white balance setting on my camera.   

That is way too much information...

Makes your head hurt...Huh?

Had a flash back didn't like it

[Jaxon]

David, just start a new thread about your first sous vide cook and maybe this one will die of starvation...


Just sayin'...

[drholly]

David, just start a new thread about your first sous vide cook and maybe this one will die of starvation...


Just sayin'...

  I will...