I'd be leery about cooking anything that low for that long.
Did you get it to 74°C/165°F?
Did you get it to 74°C/165°F?
That's some high-risk chicken, isn't it?
I'd be leery about cooking anything that low for that long. Did you get it to 74°C/165°F? |
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Time is important too
74°C/165°F is the "nuke from orbit" temperature. But 70 minutes at 136°F (58°C) will accomplish the same thing (as far as Salmonella is concerned.) https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast |
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Not at all
I had it at 165 for 4 hours. Killed everything and perfectly softened it. Then I froze it to minus 40 for a couple of days. |