• RegalPotoo@lemmy.world
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    8 months ago

    Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad

      • SkippingRelax@lemmy.world
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        8 months ago

        I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.

        Haven’t done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).

        But yeah raw chicken yuck

        • 20hzservers@lemmy.world
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          8 months ago

          Damn why you gotta tempt a man with the forbidden dark meat. 🤣🙈 Thighs are my favourite cut and I love a med rare steak. But it feels so wrong 😔 but why does it feel so right 🤤.

    • TheRealKuni@lemmy.world
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      8 months ago

      Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.

      Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.

      I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.

      But I like weird food.