7 Sous Vide Recipes for Perfectly Cooked Chicken, Duck, and Turkey (2024)

FAQs

What is the best temperature to sous vide chicken? ›

That's why the optimal temperature for cooking chicken sous vide is 145ºF for at least 1 hour. Now before you start thinking “that can't be safe!” let's talk about why this is actually perfectly safe. Killing bacteria is a function of heat and time. At 165ºF, the bacteria is dead in 3 seconds.

Poultry, including chicken, should be cooked to 165 degrees to be safe for consumption. Why is my sous vide chicken breast rubbery? Overcooking sous vide chicken breast is the main reason why it turns out rubbery.

Can you overcook meat in a sous vide? - Quora. Yes, you can. If you set your temperature too high or let it cook for an extraordinarily long period of time, the meat will become overcooked. Even at a low temp, like 135 degrees F, a tender piece of meat, cooked too long, will begin to break down and become mushy.

Use the USDA safe poultry temperatures chart and dial in just the temp you want, then make sure it cooks at that temperature for the food-safe time. I generally cook my sous vide breasts in a bath at 152°F (67°C) until they reach an internal temperature of 150°F (66°C).

The government recommends cooking turkey breast to 165°F (74°C).

That said, turkey cooked and held at 140°F for 30 minutes is just as safe as turkey cooked and held at 165°F for 10 seconds. Knowing the safety guidelines for this kind of pasteurization is the key to making sure that your sous-vide turkey is safe.

Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding. Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours.

Should you marinate sous vide chicken? ›

The long cooking times and pressurized packages in sous vide tend to make the acid dominant. More importantly the purpose of a marinade is to tenderize the meat so it becomes redundant in sous vide because the process is already creating very tender meat.

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

Firstly, sous vide cooking can be time-consuming. In this method, the food is vacuum-sealed and then cooked in a water bath for a long time, usually several hours.

He doesn't seem to be an especially outspoken proponent of sous vide cooking, possibly due to a long-ago scandal where patrons of his restaurants felt cheated when they found out that their meals had been prepared in advance and heated up via this "boil in a bag" technique, but he does have a pretty dramatic method for ...

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Using the guide to cook a chicken breast @ 145°F / 63°C. To be safe, you should at least cook it for this long. You should seriously consider it done.

If we want to cook chicken to just 140 degrees, that's safe too: this ultra-juicy temp, inside a crisped skin, is not uncommon in restaurant preparations! Safe, says the USDA, as long as it stays at that temp for a full 28 minutes. Sous vide is the easiest way to achieve that sort of long, low-temp preparation.

With sous vide you can cook chicken at a lower temperature and it'll still be just as safe to eat. So instead of 165°F you can cook it at 140°F… in beef terms, that's going from a well-done steak to a medium-rare steak, they are barely the same meal!