Chinese Fushion Restaurant

Hi! My name is Peter Yu, am from Malaysia (east Malaysia).Currently,am exploring, more about sous vide cooking. However, I had lots question about it. Hope, the community can help me.

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Peter_Yu_143262

Am had sous vide the drumstick n chicken tight, with rational combi oven, temperature set 74 degree n 2 to 3 hours. However, the chicken still has the red pink color. Customers can't accept the food, if it has red pink color. which part, am doing wrong? Chicken Meat, too young issues?

fisher23

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Peter_Yu_143262

Hi, John Fisher, I had post my question, few days. However, not reply on the post. About the drumstick n chicken tight, bone red pink color issues. Any idea, which part, or progress wrong, turn into sous vide not success.

fisher23

The real problem is that they are raising chickens so much faster that the bones are not mature and the myoglobin in the bone leaches out. One thing you can do that really helps is to brine the chicken first, this will drawn out some of the myoglobin. The other thing you can do is debone the chicken then cook. Your chicken is cooked and it is fine to eat it but a lot of people find it unappealing.