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and they were great!
FDA food safety guidelines, as everyone knows, is 165F/74C
but the trick they were at 140F for several hours in a sous vide. Came out very tender and juicy. learned some of the science behind the guidelines - the goal is to kill bacteria by a factor of 10^-7. The guideline are meant to be idiot-proof so they list the temperature at which this happens more or less instantaneously, but bacteria begin to die as temps get into the 130s, so longer times at temperatures between 140 and 165 can cook safely
pasteurization time for chicken (not cooking times as it needs to be at this internal temperature for the time proscribed)
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
FDA food safety guidelines, as everyone knows, is 165F/74C
but the trick they were at 140F for several hours in a sous vide. Came out very tender and juicy. learned some of the science behind the guidelines - the goal is to kill bacteria by a factor of 10^-7. The guideline are meant to be idiot-proof so they list the temperature at which this happens more or less instantaneously, but bacteria begin to die as temps get into the 130s, so longer times at temperatures between 140 and 165 can cook safely
pasteurization time for chicken (not cooking times as it needs to be at this internal temperature for the time proscribed)
| Temperature | Time |
|---|---|
| 136°F (58°C) | 68.4 minutes |
| 140°F (60°C) | 27.5 minutes |
| 145°F (63°C) | 9.2 minutes |
| 150°F (66°C) | 2.8 minutes |
| 155°F (68°C) | 47.7 seconds |
| 160°F (71°C) | 14.8 seconds |
| 165°F (74°C) | Instant |
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html