I’ve seen several time temp combinations for chicken. I’ve also had some chicken at a restaurant that I’m fairly certain was sous vide and I wasn’t crazy about the texture. It was a little too mushy for me… Almost… Creamy, sort of… I’m not sure if this was due to long hold time or it being more rare than I was accustomed to. I certainly don’t want dried out overcooked chicken, but I would like it to be a little more toothsome than how they make it. I suspect that just because I am now going to be able safely make chicken more rare, doesn’t necessarily mean I want to.
What kind of results have you found with different time temp combinations?