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weedy

weedy

I like chicken breast at 140/145 because I love that texture and juiciness. If you want it to shred like a more traditionally cooked breast then you can cook it at higher temp. If I’m doing chicken for tacos I’ll up the temp a bit. 

But then I love chicken sashimi in Japan as well. 

 

Same with pork. I don’t LIKE it cooked all the way through unless it’s stewed. 

 

A scallop sears and is done, in a hot pan, in a minute or two. So there’s no benefit to SV. 

OTOH lobster poached in herbed butter in the bag at low temp is, again, a texture you don’t get other ways. 

Natirally some people would rather the texture of a boiled lobster. Not me. 

 

 

weedy

weedy

I like chicken breast at 140/145 because I love that texture and juiciness. If you want it to shred like a more traditionally cooked breast then you can cook it at higher temp. If I’m doing chicken for tacos I’ll up the temp a bit. 

But then I love chicken sashimi in Japan as well. 

 

Same with pork. I don’t LIKE it cooked all the way through unless it’s stewed. 

 

A scallop sears and is done, in a hot pan, in a minute or two. So there’s no benefit to SV. 

OTOH lobster poached in heaven tree in the bag at low temp is, again, a texture you don’t get other ways. 

Natirally some people would rather the texture of a boiled lobster. Not me. 

 

 

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