sous vide chicken question

Furall · December 2012

Hey guys, I got my sous vide yesterday and decided to try some chicken breast. I did 140 for little over 2 hours, however they were anything but tender. Kinda stringy and hard to pull apart. You think they were completely done? I used my thermapen to check and it was 138.6 after the bag had been open a couple minutes. I realize this will have a learning curve like anything else. Any ideas? thanks

The Cen-Tex Smoker · December 2012

147 is the number

Furall · December 2012

Ok thanks Cen-Tex I have it warming back up to 147. Now if the 140 breast does not kill me.

nolaegghead · December 2012

That's a safe temp. You're cool.

Furall · December 2012

Thanks guys.

nolaegghead · December 2012

which one did you get?

Furall · December 2012

I picked up the supreme chef. It was the Black Friday special. When do you guys season your cooks? I put everything in the bag and can't really taste much.

nolaegghead · December 2012

I season in the bag, then season again before I sear after sous vide cooking.

A trick is to not use any oil (including butter) in the bag. The aromatics go in the oil and not the food.

nolaegghead · December 2012

Read the link in the original post, has some good info.
http://eggheadforum.com/discussion/1145647/sous-vide-steaks-just-some-very-good-info#latest

The Cen-Tex Smoker · December 2012

i only season after. like you, i found it didn't add much. all my flavor comes in the final minutes during the sear

Supercilious_In_5280 · December 2012

Two questions. Can you put frozen meat in the sous vide or do you thaw it out? And does the water need to come to temp before you put it in? I'm stoked the wife let slide I'm getting this for Christmas.

nolaegghead · December 2012

Yes, I threw a frozen steak in a foodsaver bag directly in the water bath. You can put it in before it's up to temperature, but you'll need to go a little longer minimum time in both cases, which is not a problem with sous vide. Just be aware of the safety parameters - you don't want to do a steak at 125 for more than 4 hours, for example. Getting anything over 130 and your in the safe zone.

The Cen-Tex Smoker · December 2012

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^yeah, what he said

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