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submitted 10 months ago by [email protected] to c/[email protected]

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[–] its_the_new_style 4 points 10 months ago* (last edited 10 months ago) (2 children)

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

[–] [email protected] 3 points 10 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.