How to Cook Sous Vide Chicken Breast | The Food Lab
How to Cook Sous Vide Chicken Breast | The Food Lab Sous Vide Chicken Breast Temperature and Timing Chart Texture Temperature Timing Range Very soft and juicy when served hot 140°F (60°C) 1 1/2 to 4 hours Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot. 150°F (66°C) 1 to 4 hours Traditional, juicy, firm, and slightly stringy, served hot 160°F (71°C) 1 to 4 hours multicooker method: put the multicooker pot onto kitchen scales and tare put chicken breast into multicooker pot then add enough water to cover the chicken breasts determine the weight of the chicken and the weight of the water take the total weight x 0.7% of salt rinse the chicken clean add water to the put first according to the quantity determined earlier (weight of water only, without chicken) may start with boiling water to speed things up then add salt and stir till it dissolves set the multicooker to 60...
