Eating dry and stringy chicken isn’t exactly something you look forward to at dinnertime. Unfortunately, the crime of cooking dry chicken is committed far too often.
That’s why sous vide chicken has become increasingly popular. With the sous vide cooking style, you’ll end up with tasty, not bland, chicken breast. And your chicken will be as juicy as your favorite porkchops are.
The question is, how do you know when sous vide chicken is done?
Here’s a rundown on what you need to know when it comes to cooking times and temperatures for your juicy and delicious sous vide chicken recipe.
Let’s get started!
Sous Vide Chicken and Temperature
Chicken cooked in an oven or on a stove is usually dry because the temperature used to cook it was too high.
The reality is, when you cook your chicken at a temperature of less than 138 degrees Fahrenheit, you won’t lose much juice at all. Once your chicken reaches 140 degrees Fahrenheit, it will lose quite a bit of juice. And the juice loss will be even greater once the chicken reaches 149 degrees Fahrenheit.
However, when you use the sous vide method, your chicken will be much juicier than it would with conventional cooking methods. And that’s true even if you cook at a higher temperature.
The takeaway here? Your temperature isn’t super critical when you’re using the sous vide method. Instead, you need to focus on your chicken’s texture to determine when it is done.
Sous Vide Chicken and Texture
As you cook your sous vide chicken, note that if your chicken reaches 155 degrees Fahrenheit, your chicken will be chalky and tacky to the touch.
Therefore, if you want your chicken to be juicy and soft, you should aim for a temperature of 140 degrees Fahrenheit to 145 degrees Fahrenheit. This is especially true if you’ll be serving your chicken breasts hot.
If you want your chicken to feature a more traditional, stringy texture, shoot for 150 degrees Fahrenheit. The great thing about this temperature is that your chicken will be moist and tender. In fact, this temperature is ideal if you’re preparing chicken for a cold salad.
Finally, if you’re wanting your chicken to be juicy yet firm and stringy, cook it at 160 degrees Fahrenheit. Your chicken breasts will take like a juicy version of traditional roast chicken.
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