Thread: Food and Drink New cooking methods ... sous vide
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Old 01-08-2016, 02:22 PM   #6
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Originally Posted by DJ's left nut View Post
That's my thought. Baldwin's pasteurization tables are handy but other than that, I just don't think I'll get much out of his book.

I've thought about doing chicken at like 135 for 18 hours just to see what I get out of it. The idea of medium rare chicken isn't very appealing, but I'm also conditioned against it.
I haven't done it for that long, but I have done medium rare chicken. My personal opinion is the texture of chicken is really off-putting 140 and below. My favorite for chicken breast is 145. I haven't done much dark meat sous vide.
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