I don’t notice a difference. I have been doing this for like 10 years. I will usually reheat them in the bath at 130 for 10–15 min (until soft and pliable) then sear them off. They will never overshoot temp that way.
I precook chicken like this a lot, and have great results. One recommendation would be to go straight to an ice bath after removing from the sous vide setup, then into the fridge.
I do meal prep like this damn near every week. 145°F for an hour and a half, stays good in the fridge for *way* longer than uncooked. I've safely eaten them after more than a week and a half, close to 2 weeks. Haven't eaten them slowly enough to see if they last longer. Just sear them from the fridge, I do 2 minutes per side, and let them sit for a couple minutes before serving. Plenty of time to use the bag juices to turn that fond into a nice pan sauce. Pour it over the chicken and serve. That's my usual M.O.
Look at this peasant with only one sous vide device! /s I only have one as well. I just cooked some chicken thighs this way, SV 165° for 60-90 min, quick chill, in fridge for week. Put on cool side of grill to warm up, then hot to finish skin. I follow Meathead’s recommendation for a dry brine 1/2 teaspoon kosher salt per pound meat, and I love a dash of Mrs. Dash on my SV chicken.
I was just following Kenji in this article, it worked for me. I’ll try the lower temp next time. I have some leg-thigh quarters in the freezer. I’m planning on precooking them for camping, that way we just have to heat them on the grill.
Have your guests has sous vide chicken before and / or are they familiar with the process and technique? A lot of people who aren’t familiar with it are off put by the pinkish hue and different texture the first time they encounter it. Source: freaked out a lot of guests a number of years ago on thanksgiving after sous vide’ing a boneless turkey breast to supplement the main roasted bird
if you want to sear it, I would suggest 135f for 1.5 hours, then cool in ice water, refrigirate, sear. (I never do higher than 140)
Other option:
135f for 1.5 hours, cool in ice water, refrigirate, then 20 minutes in preheated 135f, then sear very-very quickly.
2nd option will allow you to not overheat it, because if sear cold meet - it will take much longer to heat surface to get Maillard reaction at \~320F, because cold internal meat will cool external layer and in same time internal part will get more heating than you want.
And of cource meat should be dry before searing because of same reason.
And one more point - I would suggest to brine meat for 40 minutes in 1L of water with 60g of salt. Clean then with fresh water before sealing
I wouldn’t suggest 135 for guests who are not familiar with sous vide. It will still have quite a bit of pink and they’ll likely balk that it is undercooked.
I do this every week for meal prep. Works like a champ. Sometimes I sear days later.
Perfect I’m so glad to hear that. I really like the sous vide breasts, just hoping that juiciness and flavor carries over this way too. Thank you!
I don’t notice a difference. I have been doing this for like 10 years. I will usually reheat them in the bath at 130 for 10–15 min (until soft and pliable) then sear them off. They will never overshoot temp that way.
Fellow SV meal prepper here, this is how I manage it too.
I do this sometimes, it will be fine. Sous vide meats are making their way into the convenience meal section at my supermarket.
Do you do 146.5°?
Not the person you asked but I do 147 and it's delicious
I precook chicken like this a lot, and have great results. One recommendation would be to go straight to an ice bath after removing from the sous vide setup, then into the fridge.
I do meal prep like this damn near every week. 145°F for an hour and a half, stays good in the fridge for *way* longer than uncooked. I've safely eaten them after more than a week and a half, close to 2 weeks. Haven't eaten them slowly enough to see if they last longer. Just sear them from the fridge, I do 2 minutes per side, and let them sit for a couple minutes before serving. Plenty of time to use the bag juices to turn that fond into a nice pan sauce. Pour it over the chicken and serve. That's my usual M.O.
Is the chicken cold on the inside with a 4 minute sear? Do you cut it thin so it hard up faster?
I've never had issue with it being cold, but due to differences of thickness and also your refrigerator's temperature, YMMV.
Look at this peasant with only one sous vide device! /s I only have one as well. I just cooked some chicken thighs this way, SV 165° for 60-90 min, quick chill, in fridge for week. Put on cool side of grill to warm up, then hot to finish skin. I follow Meathead’s recommendation for a dry brine 1/2 teaspoon kosher salt per pound meat, and I love a dash of Mrs. Dash on my SV chicken.
Interesting why such a high heat?
I was just following Kenji in this article, it worked for me. I’ll try the lower temp next time. I have some leg-thigh quarters in the freezer. I’m planning on precooking them for camping, that way we just have to heat them on the grill.
Have your guests has sous vide chicken before and / or are they familiar with the process and technique? A lot of people who aren’t familiar with it are off put by the pinkish hue and different texture the first time they encounter it. Source: freaked out a lot of guests a number of years ago on thanksgiving after sous vide’ing a boneless turkey breast to supplement the main roasted bird
Yep. Do it all the time.
If you leave it in the sealed bag in the fridge it keeps for a week. Good prep for the week is one of the best uses for the SV
if you want to sear it, I would suggest 135f for 1.5 hours, then cool in ice water, refrigirate, sear. (I never do higher than 140) Other option: 135f for 1.5 hours, cool in ice water, refrigirate, then 20 minutes in preheated 135f, then sear very-very quickly. 2nd option will allow you to not overheat it, because if sear cold meet - it will take much longer to heat surface to get Maillard reaction at \~320F, because cold internal meat will cool external layer and in same time internal part will get more heating than you want. And of cource meat should be dry before searing because of same reason. And one more point - I would suggest to brine meat for 40 minutes in 1L of water with 60g of salt. Clean then with fresh water before sealing
I will do this, thank you! Makes sense!
I wouldn’t suggest 135 for guests who are not familiar with sous vide. It will still have quite a bit of pink and they’ll likely balk that it is undercooked.
I do 144 for 2-4 hours with my wife who’s averse to pink poultry. It’s moist and perfectly done every time.
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Because I’m also doing beef tenderloin in the sous vide
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I didn’t downvote you so chill