Re: Sous vide
I haven't tried chicken yet, but I've done turkey breast at 145F for 4 hours. For me, the texture was perfect, a little softer than a normal roasted turkey. If you look up sous vide turkey on Serious Eats, Kenji's article talks a lot about the differences in texture for the different temps.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
|