ey everyone,
I am new to sous vide cooking and got my Anova Precision Cooker . While I have had some wins, I am still struggling to nail that perfect texture for certain foods, chicken breasts and steak.
On occasion, I find that chicken is a little too tender for my palate almost as if it lacks bite. I have been cooking at 145°F for about an hour. Am I doing something wrong or do I just need to sear it better ??
I have been cooking at 130°F for medium rare but it is hard to get the balance between that juicy, tender inside & a properly seared crust. Should I be chilling it before the sear? Or maybe I am not using the right pan ??
Alsi i have check this article and resorse ; https://community.anovaculinary.com/t/top-5-tips-for-cooking-perfect-sous-vide-foodminitab witch is good
Thank you…