Sous vide chicken breast: finding the right temp for you

[@AlergicToSnow]

Searing absolutely adds flavor. I really don’t know how you can say it doesn’t.

[@topsousvide]

Sure. I just think on a relative basis it’s fairly marginal if you don’t have skin on your chicken.

[@AnneLight]

My husband has wanted a sous vide for so long and I'm getting him one for his birthday!

[@topsousvide]

How thoughtful of you! He’s gonna love it!

[@carlvanich8296]

Awwwww

[@truckpilot01]

Hopefully your gift brought a smile to his face and made his birthday great👍🏻

[@marknalberta]

Thanks! I've been doing 145 because for the first hour i also put in a couple dozen eggs to make them poached then i use the ice bath for the eggs and again an hour later for the chicken. It works nice

[@topsousvide]

Oh, nice tip! Thanks for sharing!

[@akontilis1792]

Just getting started with sous vide method. This was helpful. Thanks.

[@topsousvide]

Glad it was helpful! Thanks did watching and commenting. Have a great day.

[@corycenter7151]

What temp do we cook it at?

[@jandmjsmama]

I have a Black and Decker slow cooker that can sous vide. I have used their cooking chart and have been enjoying my sous vide boneless skinless chicken breast tenders for a few months now. There is no other way to do them,for me now. Lol. In the cooker they cannot be frozen due to the ceramic crock. currently I have been cooking 3lbs divides into 6 bags at 136 x 2hours. They turn out beautifully, and I wasn't afraid for myself, but before cooking them at this level for other people, I wanted to make sure it was safe. Thank you for sharing this chart. This is the GOAT for moist, tender and flavorful reheat able chicken! I think I may experiment with increasing the temp for a shorter time. Eventually I plan to invest in a real sous vide set up, but this is getting the job done cost effectively right now. Thanks for sharing helpful info. I will subscribe.

[@topsousvide]

Thanks for sharing! It’s great that you’re trying new things and experimenting to see what works for you! Appreciate you watching and commenting.

[@DawnEfta]

Great tips! Excited to try some better tasting chicken!

[@topsousvide]

Thank you! Sincerely appreciate you watching and commenting! Have a wonderful weekend!

[@PaisleySparrow]

I will never cook chicken without my sous vide!

[@topsousvide]

The simplest way to great chicken breast!

[@ssswww]

Totally love sous vide chicken breast. Unfortunately, my wife actually prefers the texture of over cooked chicken breast because it's so commonly overcooked that's just been the norm. I have had great luck using these methods with pork tenderloin as well.

[@topsousvide]

You know what they say, happy wife… 😂

[@judyfrank2551]

I just bought a sous vide. I typically don't like cooking chicken breast because it is always so dry. I'm hoping this will help. I will definitely do 142-150 on temp. Maybe even 140 and then sear depending on what I am doing. I have always preferred chicken thighs for that reason.

[@topsousvide]

Welcome to the sous vide community. Can’t wait for you to try sous vide chicken breast! Thanks so much for watching and commenting.

[@willdiaz328]

I have never done well with the chicken breast, even sous vide. I prefer a thigh. Thanks for this video.

[@topsousvide]

I feel like a lot of people just have a strong preference for thighs, which of course, breast will never be. Thanks for watching and commenting!

[@skyliner967]

Thanks for great breakdown. I tried 149 last night (first attempt and had the breast sliced up rather than left whole). I’ll give 142 a go tonight and leave the breast whole.

[@topsousvide]

I hope it went well!

[@AlergicToSnow]

Why is 142° food safe?

[@topsousvide]

I literally answered this in the video

[@jeffmcmaster2234]

I think I would default to the 150 F, but should I maybe drop down to 145 F if I were to pan-sear it after the sous vide? I am thinking that the pan sear will raise a few more degrees.

[@topsousvide]

I do think the pan sear will add 2-5 degrees depending on thickness, etc. Always good to try things and adjust as best fits your pallete! Won’t be too much of a difference between the two.

[@jeffmcmaster2234]

Does sous viding the chicken breast negate the need to wet brine it?

[@topsousvide]

I would say yes. No need to wet brine.

[@asianchinito]

What about defrosting?

[@topsousvide]

You can drop them in frozen. Just add an hour.

[@asianchinito]

@@topsousvide thank you sir. I just started the journey today. You have been very helpful. I landed on Inkbird (it is really quiet) :)

[@lorettamargaret2243]

What about Turkey breast??

[@topsousvide]

Hi! 145 for 2.5 hours is a good place to start.

[@marknalberta]

Oh... I'm going to make that!

[@UcantBeSerious03]

First thing I'll cook if I win

[@topsousvide]

It’ll be amazing!

[@JMcKey21]

I prefer around 150. Anything less than that the texture just isn’t ‘chicken’ texture to me.

[@topsousvide]

Thanks for sharing! I totally get your viewpoint.

[@scarter8137]

OMG, to much talking! Just get to it already 🤷🏼‍♀️

[@topsousvide]

All feedback is helpful. Thanks. Have a great day.

[@918scott4]

I was sous vide'ing my chicken at 160* No wonder it sucked!

[@topsousvide]

Ha! I can’t wait for you to try it lower! Thanks for watching and commenting.

[@yissssss]

Also, sear it. I'm not sure what he's talking about but it absolutely adds flavor and texture.