Is this chicken raw? Sous vide at 150 degrees for 1.5 hours and quick sear on cast iron
Is this chicken raw? Sous vide at 150 degrees for 1.5 hours and quick sear on cast iron
by supahitfiya
12 Comments
interstat
I personally would not be eating that
gachafoodpron
Assuming it wasn’t frozen beforehand and you temped the meat itself, it’s fine. Some chickens just retain red more than others.
Responsible_Sound_71
I’d have let that go for 2 hours minimum. Pass fosho
bezerkeley
My chicken thighs looked like that too. And I was fine after eating it. But I really didn’t like it. I’ll try the higher temperature next time.
thesteveurkel
bone-in chicken takes a little longer to cook because the bone needs more time to heat through. give it at least two hours. also, dark meat on chicken tends to do better when you cook it at a higher temp, like around 160f.
radio_yyz
1.5 hrs is not enough time, also for dark meat you can do higher temp. For white meat you can do similar temp.
hdjakahegsjja
Dark meat needs to be cooked to at least 165 for texture reasons.
jimmycanoli
I’d be doing 165 to 180 for 1.5hrs for bone in dark chicken. I wouldn’t eat that personally.
aburple
It’s not raw, but dark meat chicken (what you are showing here) should be cooked to a higher temperature or cooked longer to render fats and break down connective tissues. This is more than likely safe to eat but probably not pleasant.
Miss_Belvedere
Looks cooked to me
Hi_My_Name_Is_Dave
1.5hrs isn’t enough time most likely, it might be safe but I think 2.5 or at least 2 for bone in chicken is safer.
Additionally as others have mentioned, part of the reason it looks weird is the temp is too low.
I personally love sous vide but find no use in sous viding chicken legs. You want them to be at least 160, and even for an afficianado it’s hard to say there’s a drop off in taste until you get well past 180. I think it’s best to just cook it easily on the pan.
skittles0917
No, it is not raw. The color comes from the chicken being frozen with the bone in. Younger chickens have thinner bones. When frozen then thawed, red will seep through the thin bone walls and dye the meat red.
No amount of cooking will change that red color. You could cook it to 200°f and you will still see red there.
There is a lot of misinformation surrounding chicken. The USDA had guidelines on how long the internal temperature needs to be at what temperature for the chicken to be considered safe to eat.
As long as you weren’t stacking the chicken super thick in the bag and the water was at 150f for the 1.5 hours you claim. There is a very good chance that the chicken is fine.
A rough estimate is expect your sousvide to raise the internal temperature of about 1 inch of protein an hour.
If this is a single layer of chicken thighs, it would need to get to 150f and stay at that temperature internally for around 3 minutes. This sounds very achievable if the thigh entered the bath thawed and with the water already at 150f.
12 Comments
I personally would not be eating that
Assuming it wasn’t frozen beforehand and you temped the meat itself, it’s fine. Some chickens just retain red more than others.
I’d have let that go for 2 hours minimum. Pass fosho
My chicken thighs looked like that too. And I was fine after eating it. But I really didn’t like it. I’ll try the higher temperature next time.
bone-in chicken takes a little longer to cook because the bone needs more time to heat through. give it at least two hours. also, dark meat on chicken tends to do better when you cook it at a higher temp, like around 160f.
1.5 hrs is not enough time, also for dark meat you can do higher temp. For white meat you can do similar temp.
Dark meat needs to be cooked to at least 165 for texture reasons.
I’d be doing 165 to 180 for 1.5hrs for bone in dark chicken. I wouldn’t eat that personally.
It’s not raw, but dark meat chicken (what you are showing here) should be cooked to a higher temperature or cooked longer to render fats and break down connective tissues. This is more than likely safe to eat but probably not pleasant.
Looks cooked to me
1.5hrs isn’t enough time most likely, it might be safe but I think 2.5 or at least 2 for bone in chicken is safer.
Additionally as others have mentioned, part of the reason it looks weird is the temp is too low.
I personally love sous vide but find no use in sous viding chicken legs. You want them to be at least 160, and even for an afficianado it’s hard to say there’s a drop off in taste until you get well past 180. I think it’s best to just cook it easily on the pan.
No, it is not raw. The color comes from the chicken being frozen with the bone in. Younger chickens have thinner bones. When frozen then thawed, red will seep through the thin bone walls and dye the meat red.
No amount of cooking will change that red color. You could cook it to 200°f and you will still see red there.
There is a lot of misinformation surrounding chicken. The USDA had guidelines on how long the internal temperature needs to be at what temperature for the chicken to be considered safe to eat.
As long as you weren’t stacking the chicken super thick in the bag and the water was at 150f for the 1.5 hours you claim. There is a very good chance that the chicken is fine.
A rough estimate is expect your sousvide to raise the internal temperature of about 1 inch of protein an hour.
If this is a single layer of chicken thighs, it would need to get to 150f and stay at that temperature internally for around 3 minutes. This sounds very achievable if the thigh entered the bath thawed and with the water already at 150f.
[Here is an article explaining the coloring.](https://search.app?link=https%3A%2F%2Fblog.thermoworks.com%2Fbloody-chicken%2F&utm_campaign=aga&utm_source=agsadl2%2Csh%2Fx%2Fgs%2Fm2%2F4)