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Sous Vide chicken breast
Cooking temperature and time table:
When cooking poultry Sous Vide it is very important that the core temperature exedes of 55 degrees Celsius to avoid food poisoning. Most people chose a temperature between 55 and 60 degrees Celsius. This way the poultry os both safe to eat moist and delicious.

Rare: 51.5
Medium-rare: 54.5
Medium: 60.0


Cooking time:
In general, the cooking time is lover regarding poultry, because the meat structure in itself is quite tender. It is seldom that cooking time exedes 1,5 hour.
Cut:Temperature:hour:
Duck breast56,54 hour
Turkey breast64,51,5 hour
Chicken breast61,01,5 hour
Chicken fillet61,01,5 hour


Notes and pictures of Sous Vide poultry:
Turkey breast
Chicken breast


Notes:
1 pcs turkey breast 900g.
Seared in cast iron skillet, added smoke salt, smoke oil, onion powder and chilli.

64,5 Degrees
1550 - 1950 / 4 Hour.

I have not been eating turkey breast for years, mainly because of the meat would be dry and boring.
The result was realy positive. I have never eaten a turkey breast that is so moist end tender. The structure is very good. I highly recommend trying this recipe out.
Turkey breast seared and vacuum sealed Turkey breast on the plate



Notes:
1 pcs chicken breast.
Seared on cast iron skillet, added smoke salt and smoke oil.

60,0 degrees
1630 - 1800 / 1,5 hour.

I soaked the chicken breast in a brine for two hours before vacuum sealing it and putting it in the waterbath. Served with fresh pasta in a creamy sauce with champignon and fresh basil and a couple of cherry tomatoes.
Chicken breast sous vide is highly recommended.
Seared sous vide chicken breast




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