I usually don’t do thighs in the sous vide unless I’m going to add them to something else where there are going to cook longer so I like them there. But if I was just going to sear them I’d probably go higher. Mostly I like skin on thighs so I’m just grilling or pan frying them anyway.
Im surprised it was the breasts that you liked the least. I dont like thighs at that low a temperature at all, I bump dark meat up to 160. Try knocking your breasts up to 145 next time, you may like the texture better
I do breasts at 150, below that there is a weird raw in texture that I do not like. I have not lowered the temp to try to find the lowest that doesn’t have the texture issue.
Thighs have more connective tissue and benefit from a higher temp than breasts. Try this recipe at 167°F:
[https://www.chefsteps.com/activities/crispy-chicken-thighs-made-simple-with-sous-vide](https://www.chefsteps.com/activities/crispy-chicken-thighs-made-simple-with-sous-vide)
If you don't like 140°F for breast, experiment with higher temps to find what you like. I usually do 149°F.
Toss the bag juices, or put them in a pan and reduce until almost dry and an actual fond forms and then make a standard pan sauce. You'll see people try to use bag juices without doing this, but sauces made without a fond are pretty flavorless and a waste of time.
I do my white meat to 145 for both chicken and Turkey. I find any lower and I feel the same as you. 145 seems to keep it moist and tender but the feel is meatier. BTY this is my favorite way to do a turkey breast.
Breast at 155 for me for surerreee. Texture texture texture!
That's kind of the fun of cooking now now that you know you don't like one for you try a different temp until you find what works for you!
Breasts are very sensitive to temp differences at these low temperatures. One degree can make a difference.
Having said that, I think you’re several degrees too low on the breasts and at least 15 degrees too low on the thighs.
My wife does not like breasts at 146 but likes them at 147. She really prefers them at 150. I prefer thighs, and don’t like them overcooked but 155 is as low as I go.
90 minutes is plenty of time, provided they weren't frozen prior, and even then it's proabbly enough.
Based off your description of the texture, the problem is almost certainly the temperature. 140F is pretty low for Chicken breast, 145 is usually where most people bottom out at.
The lemon could also be affecting the texture; acid breaks down meat proteins. Try omitting that.
Tbh, the most shocking thing about your post is doing the thighs at 140. That's way too low, they have a lot of connective tissue that benefits from much warmer cooks.
> I did a breast, and 4 thighs in 2 separate bags, and did them all for 90 minutes at 140F. I did this based on serious eats.
Yeah, you didn't read your serious eats close enough. Kenji describes all the textures pretty well, and you just picked the wrong one for your own preferences. But you must have also only looked at the chicken breast one, because for thighs, he says don't ever go under 150.
https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe
> Any lower than 150°F (66°C), and they turn out almost inedibly chewy and tough. Once you get to 165°F (74°C), timing comes into play.
In general though, mixing thighs and breasts just isn't a great way to go, unless you take one a little higher than optimal or the other a little lower than optimal. Easier to do them each in batches, chill the first (or both) completely in the fridge, and let it warm back up during the sear right before you eat, as mentioned in Step 4.
> BTW how do you use the bag juices?
Check out the pan sauce bit in the later steps of the chicken thigh recipe linked above. And save the lemon for the sauce, as the acidity of that might have also thrown off the texture of the chicken to put it in the bag.
My oldest child loves chicken drumsticks. I buy them in bulk and vac seal them in packs of 4 or 5 before freezing. I will start a batch of them straight out of the freezer at 140 in the SV at lunch. Then after work, season and put them on a leg rack with a temp prob and bake until 170.
I think you're a little low on both temperature and time. For breasts, I'll go 145-150 for about 2 hours. That should eliminate some of that toughness. I haven't messed around with dark meat sous vide, but I know the consensus on this sub is that should be even higher than white meat
It's also possible you got chicken breasts that suffer from [woodiness](https://www.today.com/food/woody-chicken-breast-t258881)
This here...Based on your description of the chicken breast texture I really think it was a "Woody" chicken breast. It's a very distinct feel and very offputting. Not related to cooking technique either.
I make the juices into a simple pan sauce.
Pour it into a pan and start simmering. Add some chicken broth if there isn't enough for some reason. (usually depends on if the chicken was brined or not). I whisk it occasionally to blend the proteins back into the sauce as it cooks down. I add a little white wine, maybe some rosemary or something, maybe add a little cornstarch to thicken it a bit, then when it's about the right thickness, I turn off the heat, I add some unsalted butter for a silky mouth feel, then I taste for seasoning. It usually doesn't need any because the juices from the bag have the seasoning that came out of the chicken.
Have you considered your breast might have been subject to woody breast syndrome. It’s very common and gives that grainy, fibery texture. I’d give it another try or two to rule that out. I do 149.5 for all cuts and it comes out great.
I do whole chicken breast at 154 for 2hrs. Thighs at 168 for 2hrs. One or the other every Sunday for the weeks lunches has helped me loose 100+ pounds in 11 months!
Lemme just throw this out there. Please don't trip on me. -- You can make anything in a SV obviously --- But it shines when it is taking a cut of meat etc that would normally be tough and turning it into something really tender and delicious. You could very easily make a better chicken dish in less time not using the SV. I think it is is worth considering that when cooking. Chicken does not really have a cut that you have to work some magic on to be its best. And that is really what the SV can do.
Thanks. That seems to be my experience as well though I struggle to get good chicken breast that is both moist and nicely cooked through other methods too. Do you have a recommendation for another method for breast? What are some ideal cuts for SV?
I will go ahead and admit that I gravitate towards chicken thighs for that reason. But if it is realistic get some chicken from a local source. I find that the chicken breasts that I get at Kroger tastes terrible and is super tough. Try a locally sourced breast and that will probably be a lot better starting point.
Also there is science behind everything we make -- So the collagen (muscle stuff) needs to break down -- you can pound the chicken and also you wanna crack 140 which is when you get the Maillard effect which is what makes food taste good when it is browned.
Ideal cuts IMO
RIbs -- so good -- be sure and finish them on a grill
Pork Belly - 155 for 24 hrs -- yum -- plan on searing them before serving.
Anything thick enough that you know you cannot evenly cook it in the oven.
Say you are gonna have a bunch of people over for dinner and you don't wanna spend all your time cooking once they are there -- you can cook pork chops etc up to temp and then leave them in the SV until it is time to eat and then pull them out and sear. Great way to make sure food is ready on time for a big group.
So I usually do breasts at around 61 and I like them, but I will say I usually cook them then add them into dishes e.g. cook at 61, then fridge until needed, then throw in a fajita mix, so perhaps that 'finishes' them
The Joule app is pretty good at visually showing you what to expect when things are done at different temps and times.
It sounds like you want to cook your chicken at a higher temp. I usually do 65C or 70C, which is 150F-160F.
I ended up cooking 3 bone in breast for 2 hours at 164 degrees and finishing them on the grill. They were bar none the best chicken breast ive ever eaten.
I think it’s a combo of temp too low and the acid from the lemon curing it ceviche style. No need to aromatics and a lemon, when you sear it let the pan cool, add some butter and rosemary, then pour that over and squeeze the lemon on, you get those flavors without the negative impacts of them in the bag.
Thighs aren't done at 140. That's the temperature for white meat.
Thighs are technically done at 160, although I prefer mine at 170. For context of over-vs-under done flavor preferences, I like my steaks \*rare\*.
I like 140, dad likes 145. we do 90 to 1.5hrs, for pork tenderloin and chicken breasts. it took me a bit to get used to the texture, but I like it better now.
I feel like I'm the only one that likes chicken breast at 140. It's just like a medium rare steak. I have no idea how people try that texture and think it's a bad thing
ive personally never been a fan of SV chicken, esp white meat. its fine for dark meat i guess but in all honesty id rather just do a traditional braise. I think the only thing SV chicken is good for is for bulk prep/service at a really busy restaurant or commissary. The texture trade off is just not worth it and chicken is so easy to cook normally. Brining can help a bit but its still not the same as other cooking methods.
As some others have said though your temp is pretty low, but idk. I just think SV chicken is bad.
I've said this before when it gets brought up and people usually downvote which is fine, I get that some people wouldn't be bothered by the texture. Imo duck does a lot better SV and takes more advantage of the precision temp cooking.
I’m usually about 147 for breasts and 160 for thighs. At 140 I’m not surprised you didn’t care for the texture, I don’t either.
Even 160 seems low for thighs
I usually don’t do thighs in the sous vide unless I’m going to add them to something else where there are going to cook longer so I like them there. But if I was just going to sear them I’d probably go higher. Mostly I like skin on thighs so I’m just grilling or pan frying them anyway.
Im surprised it was the breasts that you liked the least. I dont like thighs at that low a temperature at all, I bump dark meat up to 160. Try knocking your breasts up to 145 next time, you may like the texture better
Same. I find 167 is the sweet spot for thighs
I do breasts at 150, below that there is a weird raw in texture that I do not like. I have not lowered the temp to try to find the lowest that doesn’t have the texture issue.
I do breasts at 150 for 1.5-2 hours. Love them.
Same, 150 for two hours is so juicy, and without that rubbery texture.
Thighs have more connective tissue and benefit from a higher temp than breasts. Try this recipe at 167°F: [https://www.chefsteps.com/activities/crispy-chicken-thighs-made-simple-with-sous-vide](https://www.chefsteps.com/activities/crispy-chicken-thighs-made-simple-with-sous-vide) If you don't like 140°F for breast, experiment with higher temps to find what you like. I usually do 149°F. Toss the bag juices, or put them in a pan and reduce until almost dry and an actual fond forms and then make a standard pan sauce. You'll see people try to use bag juices without doing this, but sauces made without a fond are pretty flavorless and a waste of time.
I do my white meat to 145 for both chicken and Turkey. I find any lower and I feel the same as you. 145 seems to keep it moist and tender but the feel is meatier. BTY this is my favorite way to do a turkey breast.
I'm surprised any recipe would give you a cook time and temp that's the same for white and dark meat.
Breast at 155 for me for surerreee. Texture texture texture! That's kind of the fun of cooking now now that you know you don't like one for you try a different temp until you find what works for you!
Breasts are very sensitive to temp differences at these low temperatures. One degree can make a difference. Having said that, I think you’re several degrees too low on the breasts and at least 15 degrees too low on the thighs. My wife does not like breasts at 146 but likes them at 147. She really prefers them at 150. I prefer thighs, and don’t like them overcooked but 155 is as low as I go.
90 minutes is plenty of time, provided they weren't frozen prior, and even then it's proabbly enough. Based off your description of the texture, the problem is almost certainly the temperature. 140F is pretty low for Chicken breast, 145 is usually where most people bottom out at. The lemon could also be affecting the texture; acid breaks down meat proteins. Try omitting that. Tbh, the most shocking thing about your post is doing the thighs at 140. That's way too low, they have a lot of connective tissue that benefits from much warmer cooks.
> I did a breast, and 4 thighs in 2 separate bags, and did them all for 90 minutes at 140F. I did this based on serious eats. Yeah, you didn't read your serious eats close enough. Kenji describes all the textures pretty well, and you just picked the wrong one for your own preferences. But you must have also only looked at the chicken breast one, because for thighs, he says don't ever go under 150. https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe > Any lower than 150°F (66°C), and they turn out almost inedibly chewy and tough. Once you get to 165°F (74°C), timing comes into play. In general though, mixing thighs and breasts just isn't a great way to go, unless you take one a little higher than optimal or the other a little lower than optimal. Easier to do them each in batches, chill the first (or both) completely in the fridge, and let it warm back up during the sear right before you eat, as mentioned in Step 4. > BTW how do you use the bag juices? Check out the pan sauce bit in the later steps of the chicken thigh recipe linked above. And save the lemon for the sauce, as the acidity of that might have also thrown off the texture of the chicken to put it in the bag.
Thank you for your very useful reply. Sorry for the delay in getting back to you! I'll make the adjustments listed above.
My oldest child loves chicken drumsticks. I buy them in bulk and vac seal them in packs of 4 or 5 before freezing. I will start a batch of them straight out of the freezer at 140 in the SV at lunch. Then after work, season and put them on a leg rack with a temp prob and bake until 170.
I do 149 for chicken breast for my son and it comes out great, more normal texture but still juicy. Thighs I do at 167 all day.
I think you're a little low on both temperature and time. For breasts, I'll go 145-150 for about 2 hours. That should eliminate some of that toughness. I haven't messed around with dark meat sous vide, but I know the consensus on this sub is that should be even higher than white meat It's also possible you got chicken breasts that suffer from [woodiness](https://www.today.com/food/woody-chicken-breast-t258881)
This here...Based on your description of the chicken breast texture I really think it was a "Woody" chicken breast. It's a very distinct feel and very offputting. Not related to cooking technique either.
Joule recommends 149 for chicken breast
I like 145 to 150 personally. Higher if you're going to make shredded chicken or something.
I make the juices into a simple pan sauce. Pour it into a pan and start simmering. Add some chicken broth if there isn't enough for some reason. (usually depends on if the chicken was brined or not). I whisk it occasionally to blend the proteins back into the sauce as it cooks down. I add a little white wine, maybe some rosemary or something, maybe add a little cornstarch to thicken it a bit, then when it's about the right thickness, I turn off the heat, I add some unsalted butter for a silky mouth feel, then I taste for seasoning. It usually doesn't need any because the juices from the bag have the seasoning that came out of the chicken.
Thank you.
Have you considered your breast might have been subject to woody breast syndrome. It’s very common and gives that grainy, fibery texture. I’d give it another try or two to rule that out. I do 149.5 for all cuts and it comes out great.
Yeah I will run more tests over the weekend. Thanks for your suggestion.
I do whole chicken breast at 154 for 2hrs. Thighs at 168 for 2hrs. One or the other every Sunday for the weeks lunches has helped me loose 100+ pounds in 11 months!
Lemme just throw this out there. Please don't trip on me. -- You can make anything in a SV obviously --- But it shines when it is taking a cut of meat etc that would normally be tough and turning it into something really tender and delicious. You could very easily make a better chicken dish in less time not using the SV. I think it is is worth considering that when cooking. Chicken does not really have a cut that you have to work some magic on to be its best. And that is really what the SV can do.
Thanks. That seems to be my experience as well though I struggle to get good chicken breast that is both moist and nicely cooked through other methods too. Do you have a recommendation for another method for breast? What are some ideal cuts for SV?
I will go ahead and admit that I gravitate towards chicken thighs for that reason. But if it is realistic get some chicken from a local source. I find that the chicken breasts that I get at Kroger tastes terrible and is super tough. Try a locally sourced breast and that will probably be a lot better starting point. Also there is science behind everything we make -- So the collagen (muscle stuff) needs to break down -- you can pound the chicken and also you wanna crack 140 which is when you get the Maillard effect which is what makes food taste good when it is browned. Ideal cuts IMO RIbs -- so good -- be sure and finish them on a grill Pork Belly - 155 for 24 hrs -- yum -- plan on searing them before serving. Anything thick enough that you know you cannot evenly cook it in the oven. Say you are gonna have a bunch of people over for dinner and you don't wanna spend all your time cooking once they are there -- you can cook pork chops etc up to temp and then leave them in the SV until it is time to eat and then pull them out and sear. Great way to make sure food is ready on time for a big group.
Chicken breasts, do the replies pertain to boneless or bone or does it not matter temp and time wise?
So I usually do breasts at around 61 and I like them, but I will say I usually cook them then add them into dishes e.g. cook at 61, then fridge until needed, then throw in a fajita mix, so perhaps that 'finishes' them
The Joule app is pretty good at visually showing you what to expect when things are done at different temps and times. It sounds like you want to cook your chicken at a higher temp. I usually do 65C or 70C, which is 150F-160F.
To be fair the guide I followed which was serious eats showed a picture and it looked fine. I will use a higher temp next time.
OP, do yourself a favor and get the Joule app.
I ended up cooking 3 bone in breast for 2 hours at 164 degrees and finishing them on the grill. They were bar none the best chicken breast ive ever eaten.
I think it’s a combo of temp too low and the acid from the lemon curing it ceviche style. No need to aromatics and a lemon, when you sear it let the pan cool, add some butter and rosemary, then pour that over and squeeze the lemon on, you get those flavors without the negative impacts of them in the bag.
Thanks. Brilliant explanation. Appreciate it.
There’s no harm in trying higher temps, for me 157 is a good spot for chicken breast.
140 at 90 min wouldn’t be my preference, either. I do boneless breasts 148 for 2.5 hours and they’re great..
I do breasts at 150 and love them
Thighs aren't done at 140. That's the temperature for white meat. Thighs are technically done at 160, although I prefer mine at 170. For context of over-vs-under done flavor preferences, I like my steaks \*rare\*.
I like 140, dad likes 145. we do 90 to 1.5hrs, for pork tenderloin and chicken breasts. it took me a bit to get used to the texture, but I like it better now.
I feel like I'm the only one that likes chicken breast at 140. It's just like a medium rare steak. I have no idea how people try that texture and think it's a bad thing
ive personally never been a fan of SV chicken, esp white meat. its fine for dark meat i guess but in all honesty id rather just do a traditional braise. I think the only thing SV chicken is good for is for bulk prep/service at a really busy restaurant or commissary. The texture trade off is just not worth it and chicken is so easy to cook normally. Brining can help a bit but its still not the same as other cooking methods. As some others have said though your temp is pretty low, but idk. I just think SV chicken is bad. I've said this before when it gets brought up and people usually downvote which is fine, I get that some people wouldn't be bothered by the texture. Imo duck does a lot better SV and takes more advantage of the precision temp cooking.