You wanna know the secret to the moistest, juiciest chicken? Temperature control. The kind of down-to-the-degree control that only sous vide cooking can get you. If there’s one dish that shows the most dramatic difference from traditional cooking methods, it’s chicken breast. Luckily, it’s also one of the easiest dishes to cook, and this guide will show you how to do it step by step.
TEMPERATURE AND TIMING CHART FOR CHICKEN BREAST
Texture: Very soft and juicy, served hot
Temperature: 140ºF / 60ºC
Timing: 1.5 to 4 hours
Texture: Tender and juicy, served cold (for cold chicken salad)
Temperature: 150F / 66ºC
Timing Range: 1 to 4 hours
Texture: Juicy, tender and slightly stringy, served hot
Temperature: 150F / 66ºC
Timing Range: 1 to 4 hours
Texture: Traditional, juicy, firm and slightly stringy, served hot
Temperature: 160F / 71ºC
Timing Range: 1 to 4 hours
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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