Just received an Anova sous vide precision cooker.
It's swirling away in the kitchen. Sounds like a washing machine when running.
1) I'm confused by the temps that chicken salad recipes I've found call for: 140 or 145 degrees Fahrenheit for 1 or 2 hours.
I thought 165 degrees Fahrenheit was required to kill listeria and salmonella?
2) For those who have actually made chicken salad this way, could you summarize results of your trial & error?