Sous Vide Chicken Thighs BONELESS Skinless + CRISPY

[@JMcKey21]

I agree there is not reason to shock the chicken. It's sous vide so the meat is the exact temperature of the water--no carry over cooking. I would only shock if I'm going to refrigerate immediately--gets the chicken out of the danger zone of food temp quicker.

[@MM-oc3sb]

Thank you for this helpful explanation! We tried strip steak for our first SV experience and were blown away... excited to find your ck thigh recipe to do next. We would add a low carb side dish as hubby has T2 diabetes so learning "keto" cooking now. Happy to know about meal prep freezer option - what an asset to pantry our resources! 😊

[@sipbitego]

These are a lovely addition to your dinner lineup. Enjoy

[@Crypto_Brandon]

Have you ever tried to marinate the chicken thighs in buttermilk? And then sous vide

[@midgeta6864]

Looks yummy!!

[@northernmonkeyzuk]

Thanks for the tip. Found it funny and slightly annoying how many times you said.....sous vide boneless skinless chicken thighs 🤣

[@Ezunan]

You can cook it at 150 when you cook it for two hours

[@brandensoutdoorb-channel8084]

Shouldn't it be cooked to 165F for safety? 150 seems too low.

[@korgscrew2000]

It's the time at 150F that matters.

[@joelfaulkner2658]

No. If the meat hits 165 that works. But even 140, held at temp, does the same thing.

[@EmmetFurey]

Sous vide allows you to cook at as low as 150 and be pasteurised the same as 165. It's one of the benefits of sous vide!

[@goddessvalentinaofradiants3290]

Chicken should be cooked between 165-167 for safety reasons and to ensure there is no salmonella. When searing you need to use high smoke point oil either grapeseed, avocado oil or canola oil. Letting your chicken to cool down before sear helps you not to overcook the chicken. I know we are all learning here. Just want to make sure you and your family is safe

[@AquaticFGC]

This isn't fully correct. 165 degrees is the temp for instantaneous death of salmonella you can apply lower heats for longer and be just as safe.

[@EdgewiseChairman32]

Impressive, trying to teach someone else something when you havn't understood the science behind it! 60c is plenty enough to kill Salmonella, given enough time. Good luck.

[@carlwitkowski7957]

Under cooked. Should be 165-167 for 3 hrs

[@ronniecoleman9751]

The reason she did it that way was because she's going to finish the cooking process once she sears the meat. If you sear fully cooked meat you'll over cook it

[@chrismckane8614]

I won’t ever do chicken this way again. I followed directions to a T and wound up with RAW chicken thighs. Chicken safety according to USDA is 165 and that is what I will be using from now on. Mine and my family’s safety isn’t worth screwing around with a wannabe internet blogger’s “recipes”

[@Getrekt-at-]

She probably said 150 cuz the searing finished the cook. I would suggest more of a 163 cook in the sous vide, and then sear it will bring it to like 168-173. or if you don’t wanna risk it at all just cook to 165 and finish with a dead ending at 170-177. And because chicken thigh is dark meat it stays juicier when cooked at higher temperatures. either way this is a bad take, her saying 150 isnt smart and it should’ve been hotter.

[@sleepteam]

Sorry you can’t cook. Her method is fine.

[@sleepteam]

Additionally, cooking it at 150 for two hours pasteurizes it. It’s perfectly safe you dork.

[@sipbitego]

Whoever you are, where ever you came from, can you go answer people on my other videos ?? Mmmkay thanks

[@sipbitego]

You do you