First time posting on this forum.
I have a reoccurring problem with my chicken breast internal temperature always being 1-1.5 degrees Celsius lower than the temperature of the circulating water even after 100 minutes of cooking time at 62 C (breast thickness < 1 inch).
disregarding the temperature I have set on the sous vide machine, I use a food thermometer to measure the temperature of the circulating water which comes to:
However sticking the food thermometer into the chicken breast (still in the vacuum bag) ) immediately after i pull it out of the water bath the food thermometer reads:
This is quite concerning to me as the difference of 1-2 C is quite a big factor when cooking at such low temps.
(and please don't tell me just to increase the temperature i'm cooking at, i have my reasons ).
I have also tried using a laser thermometer, however that doesn't help either (seems to be less accurate).
Does any else have this problem?