sk.17's Journal, 03 Jan 22

Yum  

Spicy is yum buenita & P💙😊 Thought those tender & juicy chicky bewbs might catch your eye Mermee 👁 

Did you use your sous vide for the chicken? 

Absolutely JC !! 141.5F for 2.5 hrs from frozen piece. 

Thanks Sk! I haven't done sous vide chicken before so I gotta fire it up! It'll have to be a weekend for me, sous vide isn't so great when you get home at 6 and in bed by 9 lol. I'll do a pic for ya, maybe make some polenta and roasted Brussels too...mmm 

Sounds like a great meal JC !! I’ll try to post the FDA time / temp chart link for you. If you hold chicken at 141 deg F for 1/2 hour it’s safe to eat but it must be the entire thickness. The 165F temp is required if you have the whole piece >= 165F for 1 second. There’s are times-at-temp curves for most major proteins …  

Thank you Sk! Think I'd be safe to follow the time/temp manual that came with my cosori sous vide? 

Probably JC but I haven‘t seen the temps & times. It all comes down to time at temp for the entire product. It‘s just food science.  

Just read the cosori temp & time table. It seems plenty safe 146F for 1 hr… I will publish or PM you with full graphs in next few days .. I cooked chicken breast to 150, 145, 142.5 & finally 141.5F … but of course cooking times need to be adjusted appropriately for safety & then texture.  

Awesome Sk! I'll try it and keel ya posted 😎🤘 

Sent you a PM with all the relevant time & temperature information. I don't usually use the desktop version so if you have questions, just post them to this journal entry and if I can answer them quickly, I'll do so. If it needs a long winded response then I'll login to the desktop version. Let me know if it all makes sense.