Hello all! Rookie here... My wife cooks the day to day, I like to experiment and cook on special ocasions. What's the difference between chicken sous-vide internal temperature vs regular cooked internal temperature? This weekend I attempted my first sous-vide dish, cornish hens in a Jamaican Jerk spicy sauce. I cooked them covered for 2:30 hours at 168-171 F, so the water didn't boil. Although eventually enough steam built up to raise the temperature to 175-176, at which time I released the steam, and the temperature dropped down to my sous-vide range. After 2:30 hours I removed the chicken, it was very juicy, but the internal temperature was 151 F. Is there a safe sous-vide internal temperature for chicken? Or it doesn't matter what the internal temperature is, as long as it's throughly cooked? At 151 F the chicken was still a bit red inside, so I put it in the oven to finish it off... and it lost most of the moisture... :-( Is there a temperature/time table to know how long to cook sous-vide? I saw a posting where chicken breasts were cooked at 141 F for 40 minutes. How do you compare this with the general 180-190 F safe internal temperature for chicken? From my first experience I would guess that at 168-171 F the chicken would have been nicely cooked in 3:30 hours. Sorry if I'm too rookie for the group, but I'm sure that other beginers will have similar questions, and will eventually find this forum. Thanks in advance. Jose (from Puerto Rico, where we BBQ chicken 365 days of the year)
