Sous-vide chicken breast with nomiku

I purchased a pack of chicken breast ($23.45) to sous-vide them.

I used soy sauce to flavour them by adding just a little bit into the ziploc.

 

Temperature and time:

  • 68C for the first 10min (start counting the time after the water temperature reaching 68C)
  • 63C for 1h+

Assuming the surface has more bacteria than the inside.

https://nick-theory.com/monitor-chicken-breast/ (Japanese) has a great time/the centre temperature plot. According this study, it takes 78 minutes to reach the core to 63C. To achieve 7D of D-value(decimal reduction time), it takes 78 minutes to sous-vide if you keep the temperature to 63C.

Special thanks to Nick!

 

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