Sous-Vide Chicken-Breast Update

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Update on Chicken Breasts- The breasts were processed at 151.5f (extra 1/2 degree to hasten equilibrium). After Dry-Brining chicken breasts, I would typically SV-Process at 151f for 3 hours covering all bases, not thinking the extra time made that much of a difference. Come to find out Chicken Breasts do not improve with additional time beyond pasteurization. There is no intramuscular fat to render, and the extra processing time is unnecessary. To test my theory, I used probes inserted in the core of the breasts. I processed Non-Organic Chicken Breasts (12 of them) and using electronic calipers measured the thickest one at 39mm (1.54 inches). The Breasts were cooked at 151.5f, and when the probe hit 151f they were pasteurization. The breasts cooked for 1-Hr and 15-Min. To be clear, I am not saying that 151f is the best temperature but processing Chicken Breast beyond what is necessary to pasteurize is unnecessary regardless of temp that is chosen. What to do if you have no probes? Choose a temperature and cook for 90-Minutes. The extra 15-Minutes will cover everything up to 50mm or 2-Inches. 

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