Go to the Recipe: Chicken and Turkey Breast
What core temperature was the chicken cooked to in the video?
I am confused in step 3 you say do not oil breasts with the skin on but in the video you oiled the breast with skin.
My chicken always comes out of the oven soggy on the bottom side. I've seared both sides and dried them to the best of my abilities. Is there any way to avoid the soggy bottom?
Do you rest the bird before serving when cooking at low temp?
Cook your chicken on a cooling rack set on top of your cookie sheet. Air will circulate around the protein avoiding that "soggyness"
I thought I paid for learning about how to cook with joule? Not simple pan and oven cooking.
The text on food safety has a misprint/error, as do the directions, IMO. “The truth is, if you hold a food for long enough at temperatures such as 175 °F / 79 °C and 225 °F / 107 °C, your food should be quite safe.” It has always been true that if you reach a core temperature above 165F, food is safe, because salmonella (the primary pathogen in poultry) dies essentially instantly at that temperature, as do almost all other pathogens. So that statement is not useful and is somewhat misleading.
The directions state to remove the crown when the temp taken — not at the core — is, say 145. That would not be sufficient by food safety standards. Food safety time-temperature curves suggest that at 145F, it takes about 10 minutes to achieve a proper reduction in salmonella (https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf). This, in turn, suggests that cooking at 145 sous vide is fine — easy to hit a core temp of 145F for any length of time, but not at all the same for an oven at 225F where overshoot is a problem and removal to just touch 145F at the bone by carryover cooking is the goal. That would not nearly imply a proper reduction in salmonella.
This would be acceptable for a beef roast, perhaps, because all of the pathogens are on the outer surface of the beef, and that outer surface would be subjected to the heat for much longer. Thus, the interior temperature is almost irrelevant from a food safety point of view. For poultry, which has a central cavity that can be contaminated, it seems to me that there is concern that the cavity does not reach temperature, that there is contamination from the cavity into the neighboring meat while butchering, etc. — that is, no guarantee that a on-bone breast is uncontaminated next to the bone.
The meat next to the bone was sufficiently pink/underdone that I wasn’t willing to risk getting the whole family sick. Next time, sous vide or the sous vide setting on my Miele oven followed by a crisping setting on same.
