Comments

You must log in or register to comment.

hurty_gurty t1_iu7stxa wrote

Serious question.. is that what you would eat for dinner? Maybe I’m just fat but i would be starving after this!

4

darkapao t1_iu70im5 wrote

Temp and length?

1

iammjuan t1_iu79t24 wrote

It's around 20°C here and i'm packing a solid 3 inches

14

geoffardy OP t1_iu7k5py wrote

TEMPERATURE AND TIMING FOR CHICKEN THIGH

Texture: Firm, very juicy, slightly tough

Temperature: 150°F / 66°C

Timing Range: 1 to 4 hours

Texture: Tender and very juicy

Temperature: 165°F / 74°C

Timing Range: 1 to 4 hours

Texture: Fall-off-the-bone tender

Temperature: 165°F / 74°C

Timing Range: 4 to 8 hours

2

tsrgee t1_iu86x4y wrote

I've made the same thing last week and realised I prefer oven roasted chicken. Breasts are the best part for sous vide imho.

1

geoffardy OP t1_iud4sf8 wrote

I actually broke a whole chicken down and had the sous vide breast for dinner the night before. I did enjoy the breast very much as well.

2

supermom721 t1_iu9akil wrote

Did you use butane blowtorch? That’s how we char up the meat after sous viding.

1

geoffardy OP t1_iud4ian wrote

I finished it on a gas grill actually. I’ll try using a blowtorch next time!

1

supermom721 t1_iuhovf2 wrote

You’ll be happy with the results. Nice dark char. Careful!

2