Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

sous vide chicken question

 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


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