JC_suburbangothcatmom's Logboek, 03 apr 21

Nice bit of gadgetry! I'm using mine tonight for chicken breast. Enjoy! 😋 

Any tips on chicken? 

I cook chicken breast @ 141.5F for 2 hours. 3 hr if I start with frozen product. This may sound too low or dangerous but the FDA temp / time charts show that if chicken is cooked to 140 and held there for 25 min, it's perfectly safe**. I cooked it to 150, 145, 142.5 and find the texture is best for me at 141.5F **this assume the entire piece of meat is at the target temp. I add butter, salt and whatever before vac-sealing. Tonight whatever is soy sauce, gochuchang & orange marmelade.  

After resting, you can sear briefly on all sides if you'd like.  

Sorry, I have a vacuum seal machine and I love it! Unfortunately, there are a handful of foods that you should not preserve using this method. Some foods contain anaerobic bacteria, which will grow without the presence of air, and the bacteria may pose a risk to your health. So do not vacuum seal: raw mushrooms garlic soft cheeses (blue cheese, brie, camembert, ricotta and other soft and unpasteurized cheeses) freshly cooked or steamed vegetables (safe to vacuum seal after they are at room temperature). Sorry- microbiologist. 🙃  

Shewdness, thank you!! Food safety is paramount. I'm very new to this and I appreciate the advice. I'm wondering what your tips would be on sealing food for backpacking? Like beef jerky?