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Sous Vide Chicken

Is sous-vide chicken technically undercooked?

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Is sous-vide chicken technically undercooked?

violet42 | Aug 27, 2012 09:45 AM

so I recently got the Sous Vide Supreme, and had my first venture into at-home sous vide last night with two chicken breasts. I did everything the directions told me to do - sealed the chicken in the pouches with a little bit of butter, then cooked at 2 hours at 146F. When I took the meat out, its temp was around 143F and it was white all the way through - not pink at all. The meat was very juicy and extremely tasty.

However, a couple hours later, the two of us who ate the chicken started to have the dreaded rumbly tummy, and are experiencing somewhat unpleasant gastrointestinal symptoms even this morning. Nothing crazy, but definitely the feeling of "I ate something not so good." I can't imagine that any of the other things we ate with the chicken would have caused this, but then again, you never know.

So tell me this - is there any way we could have gotten sick from using the above method? Though I grew up always thinking you had to cook chicken to 160F in an oven, my understanding is that keeping anything above 140F during the sous vide process is enough to kill bacteria.

Thanks in advance for any thoughts or wisdom you may have!

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