Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
Damn why you gotta tempt a man with the forbidden dark meat. 🤣🙈 Thighs are my favourite cut and I love a med rare steak. But it feels so wrong 😔 but why does it feel so right 🤤.
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.
Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.
I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
Plus well done sous vide chicken is just as juicy with non sketchy feeling texture.
I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.
Haven’t done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).
But yeah raw chicken yuck
Damn why you gotta tempt a man with the forbidden dark meat. 🤣🙈 Thighs are my favourite cut and I love a med rare steak. But it feels so wrong 😔 but why does it feel so right 🤤.
Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.
I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.
But I like weird food.