Timeline for Can I pre-cook chicken in a sous vide bath while cooking something else?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Jan 6, 2015 at 20:45 | comment | added | moscafj | @derobert whether or not it could be cook safely was not the original question (before @rbp) edited it (which was after my original response.) The original question was "does it make sense". Not having specified any length of time, my answer was essentially that it would not "make sense." When folks talk sous vide without a cook time, I tend to err on the conservative side. | |
| Jan 6, 2015 at 20:04 | comment | added | derobert | @moscafj If you want rbp to see your comment, you really should put the @ rbp in it. But anyway, chicken can be cooked safely at 135F (or even 131F). So your answer is incorrect. | |
| Jan 6, 2015 at 19:48 | comment | added | moscafj | You didn't mention a length of time in your initial question. You've now edited your question with pertinent information (length of time). You also included an alternative. Then you supplied the link above. You appeared to have answered your own question. In the end, personally, I would just cook the chicken traditionally and not mess with my 72 hour cook. | |
| Jan 6, 2015 at 19:06 | comment | added | rbp | that's a cooking guide, not a Pasturization guide. this page has a chicken pasturization table for 134.5F douglasbaldwin.com/sous-vide.html#Table_4.1 | |
| Jan 6, 2015 at 18:45 | history | answered | moscafj | CC BY-SA 3.0 |