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submitted 8 months ago by IntentionallyAnon@lemm.ee to c/196@lemmy.blahaj.zone

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[-] its_the_new_style@sh.itjust.works 4 points 8 months ago* (last edited 8 months ago)

You can do it simply with a Sous Vide. However chicken cooked at low temp, while safe to eat, is texturally unappealing.

[-] june@lemmy.world 3 points 8 months ago

I can confirm this. I tried to do a low and slow with chicken breast once and it was not good.

I still prefer mine at about 150 F, but anything much below that feels like eating warm raw chicken.

this post was submitted on 23 Jan 2024

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