# Help Finding the Ideal Texture for Sous Vide

**URL:** <https://community.anovaculinary.com/t/help-finding-the-ideal-texture-for-sous-vide/34273>\
**Category:** Anova Precision® Cooker\
**Created:** [December 16, 2024, 6:59am UTC](https://community.anovaculinary.com/t/help-finding-the-ideal-texture-for-sous-vide/34273 "2024-12-16T06:59:17Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![inaraghj](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/inaraghj/32/8125_2.png) [@inaraghj](https://community.anovaculinary.com/u/inaraghj)\
**Post date:** [December 16, 2024, 6:59am UTC](https://community.anovaculinary.com/t/help-finding-the-ideal-texture-for-sous-vide/34273/1 "2024-12-16T06:59:17Z")

</div>

🙂 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-food](https://community.anovaculinary.com/t/top-5-tips-for-cooking-perfect-sous-vide-food/35)[minitab](https://www.igmguru.com/blog/what-is-minitab-features-benefits) witch is good

Thank you…🙂

---

<div class="post-metadata">

**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [December 18, 2024, 3:03pm UTC](https://community.anovaculinary.com/t/help-finding-the-ideal-texture-for-sous-vide/34273/2 "2024-12-18T15:03:18Z")

</div>

Hi ya @inaraghj Welcome

Douglas Baldwin addresses texture at length in his seminal _A Practical Guide to Sous Vide Cooking_ FREE ON-Line at [A Practical Guide to Sous Vide Cooking](https://douglasbaldwin.com/sous-vide.html)