That first batch would probably be fine if you finished them in a deep fryer to cook the pink out. After 3 hours at 155° they were pasteurized and safe to eat, but they didn't look appetizing and that would make them difficult to eat. Love that you post everything, even the fails. Subscribed!
The first one was not undercooked, the red is just a common indikator for it can be undercooked when you cook it the normal way, but the point with sous vide is that you KNOW its not undercooked if you have the right temp.
According to the USDA, if you hold chicken at over 145 degrees for longer than 13 minutes, it will be pasteurized and perfectly safe to eat. One of the nice things about sous-vide is that you can eat meat that normally would be undercooked perfectly safely.
In my opinion its not just about making it safe to eat. its also about texture and how it feels in your mouth. Low temp chicken the texture is not good at all. When you feel it in your hand is terrible, besides 167F was perfect. Do you cook yours so low?
For wings and legs, >160F is fine. However, I do like chicken breast in the 157F range via sous vide. It's what it takes to get normally dry white meat to be tender and juicy.
I do not cook it so low. I completely agree about the texture. I am only addressing your comments about the danger of eating undercooked chicken. Were you able to get the skin crispy with the Searsall? IMO, the key to awesome wings is overcooking them a little so the skin is super crispy and stands up to the sauce. I'm glad you used Frank's hot sauce. It is the sauce originally used by the Anchor Bar in Buffalo.
It’s a texture problem too. It’s likely safe, but that soft texture isn’t what we’re used to with chicken so it’s unappetizing. I wouldn’t eat it either.
I agree about the texture. Doesn’t matter if it’s safe to eat if it’s not appetizing. I was hoping I could develop the snooty taste for 150° chicken, but even cooked for 3 hours it just doesn’t taste right. It just tastes undercooked. Let’s face it- a potato would be perfectly fine to eat cooked at 150° as well, but we all know the texture would be way off. Just do what you like.
Bob Jones is spot on. I like to cook my chicken breasts at 140. It retains moisture better and I enjoy the softness - like other fowl (duck, goose, quail). I think most people are accustomed to dried out chicken and this accounts for the texture association/dislike.
100%. Such a misconception. Raw chicken is a very different color than cooking chicken with bones slow and low. This won't happen with fried chicken but both are safe to eat.
I don’t think Joule made a mistake with the numbers. I believe that’s the intentional result it just threw you guys off. I do 155 all the time but the recommended for safety is 165 internal. Color doesn’t necessarily indicate doneness when it comes to poultry. Understandable why you started over and it’s all personal preference anyway
I believe the colour was like that because the chickens were free range, my grandpa has a farm and his chickens need either way more time or higher temperatures to cook properly.
well, if you cook anything at over 135 for long enough the bacteria/virus will die... it is about the texture you want. so 155 at 3hrs should be enough for chicken wings. but as SVE says, you have to feel comfortable. the 165 guidance is if you cook it quickly (not sous vide). normally food regulators will shoot on the high side. I'd probably do the wings at 160.
I often cook duck leg at 62 Celsius (144 F) for about 18-24 hours, and it looks much more pink than this and tastes great and it never made me or friends sick. I find that duck/goose benefits greatly from Sous Vide cooking - chicken is so tender that regular oven/pan/deep fry cooking works just as well. The chicken wings you showed cooked 155 F looked very good to me and will be safe to eat for sure, though you might want to cook longer if the chicken was still tough. At 155 F the wings will definitely be pasteurized - even from around 130 they will be pasteurized. As I am sure you are aware most bacteria are on the surface of meat - so if you are cautious you can start things at a higher temperature to kill surface bacteria more quickly, and then reduce after a few minutes (I do this for long slow beef cooks at 54 C = 129 F and it prevents the occasional bag puffing up from [harmless but bad smelling/tasting] lactobacillus type bacteria - all others are killed at even lower temps). I should mention that I do prefer chicken legs/wings at higher Sous Vide temps around 70-75C (158-167F) - they taste better that way - to me anyway.
Hey Guga, I think I would have taken it even ONE STEP FURTHER, and finished those wings off on the grill. Sous vide, then grill for crisping up the skin and a smoky flavor. Great video, as always.
Hey guys ... so when it comes to Chicken, the 165 degrees is a standard because it where there is instant pasteurization. You can cook at low as 145, but for a longer period of time to reach pasteurization. There are almost no parasitic bacteria that can survive over 140 degrees, so, it just needs longer. I make my chicken at 150-155 all the time and it is best chicken in the world!!
its not just about making it safe it eat. Its about texture also and at that low temp for me is not good at all even if its safe to eat. But now white meat is something else, but dark meat at so low temp is not good in my opinion.
I hear you!! The more bone/sinew, I can see that. I do chicken thighs and breasts at around 150-155, and yes, it takes some getting used to because we have been trained to eat chicken at that 165 degree semi-dry and semi-stringy texture. However, once you get used to a different color and texture, it is so much jucier and I swear the flavor is sweeter and takes on seasoning better. IT takes a couple of times .. but trust me... its the best! Remember when pork had to be cooked all the at through?? Now, you order it medium rare, and it is AAAAAAMZING! LOL! You guys are absolutely the best!! KEEP IT UP!!
155 is safe and fully pasteurized if cooked long enough, even though it may be pink. We're just not used to it. I sous vide dark chicken meat at 150 or 155 for an hour. The texture & color was weird at first, but now I love it. It's the most juicy chicken I've ever had.
We did wings a week ago . Sous Vide at 145 for 2 hours; then air fry at 375 for 8 mins per side. Perfect. I did have wings that were separated and I vacuum sealed making sure the wings were flat, 1 layer side by side. This worked for us perfectly.
I am addicted to your channel, Guga. I love the fact that you post your failures and successes so we can learn with you. Keep up the great work you guys are amaaaaaaaazing.
you guys are too funny. I just started sous vide'ing and I am hooked. I ran into the same problem the first time I made chicken wings. I followed a googled recipe regarding the cooking time and temp. I didn't think that temp seemed right. They were a little to pink inside for me so I finished them off in a 450 degree oven until they reached the proper internal temp. They were falling off the bone tender and delish. I explained why I finished them off in the oven in my video. Thanks for sharing all your awesome videos - I am learning a lot from you. Josie
even though its pink its perfectly safe, found this list on a sous vide site. for chicken any time the internal temp is held longer than listed the bacteria is dead. Temperature Time 136°F (58°C) 68.4 minutes 140°F (60°C) 27.5 minutes 145°F (63°C) 9.2 minutes 150°F (66°C) 2.8 minutes 155°F (68°C) 47.7 seconds 160°F (71°C) 14.8 seconds 165°F (74°C) Instant
My favorite way to do my wings is on my Pit Barrel Cooker, with lid on, 20 mins per side. Comes out super juicy, tender, with crispy skin. 155 is perfect for boneless chicken. Because of the pasturization process, you could have safely eaten your first batch of wings, but it would have been rather unappetizing. I enjoy your videos. Keep up the great work!
Totally agree with you on the 155°F cooking. They may be cooked, but they look raw, and as they say, you eat with your eyes. Since they look undercooked, that makes them look unappetising. I love your channel. I never cook anything without checking your videos first.
Loved the video. I’ve cooked chicken breasts at 140 degrees at 4 hours. When you hold it at that temp it actually pasteurizes the chicken so it’s safe to eat at that temperature. It is very juicy and it has a very soft texture to it. Loved it!
That's 100% safe to eat. Pasteurization is a function of both time and temp. The FDA recommended 165 internal is for instant pasteurization, not for a temp held for 3 hours. One of the HUGE benefits of sous vide is that you can have foods at a lower temp and still have them safe to eat. Think juicy, slightly pink pork tenderloin. Texture is preference, so I totally understand if it wasn't for you, but I would love to have heard your take on the 155 degree wings! For anyone looking for proof, google pasteurization charts for the meat you are cooking, there are loads of FDA approved ones out there.
Oh yeah Guga, I would love to see a seafood episode, haven't seen one in a while. I recommend halibut if you can find it, one of my top top fishes ever. Finish with a simple garlic, chive and butter sauce along with some white asparagus and you'll have an amazing meal!
I like that you show your success and your failure. It helps clear up a lot of questions. Thanks for this! I just ordered my Sous Vide and can't wait to use it. Such a fun guy!
I've never tried chicken wings in the sous vide but its now the only way I cook chicken breast. I cook it at 140 for 2:30 hours and Its aaaaaamazing. Sous vide chicken vs any traditional cooked chicken is by far the most improved meat from sous vide.
Although i would probaby eat the first batch of wings anyways, I love how you share your fails with youtube, and then you add even more and actually show it should be done. Your channel is great mate, keep it up.
nice! i like the fact that you posted up even if it was a fail, because you also showed after the right way SUCCESS.... love your videos keep it up! and show more fails too, very interesting, because like you said, its a learning process at the same time
Agreed. Tried the Joule salmon recipe for "soft buttery" salmon and the texture was basically raw. May have been safe to eat but it still fell apart while taking it out of the bag and couldn't even sear it.
Awesome dang episode guys!!! ChefSteps is great, but issues like this and their recc. searing before sous-vide make us glad you are here. I trust your evals & count on them (like w tonights ribeyes), especially Ninja's brutal honesty. I will patron soon, thanks.
I also had a "chicken fail" .... what i have since learned is that you can cook chicken lower than 165 Sous Vide, and the length of time to pasteurization makes it safe to eat. Sadly, I couldn't get past the color and texture cooking it at 155, and I agree with what did. Texture and visual is as important as taste!!!!
You guys are great! I have been experimenting as well with sous vide. I just filmed a pork belly porchetta and it was wonderful. I want to thank you for all of the information that you share and for the interesting videos that you create!! [Phil]
Forgive me if you've already tried this cut but I did Publix green wise Chuck Eye steaks yesterday and they were unbelievable!!! Much better than a rib eye. One at 2hrs 1 at 4hrs and 1 at 6 hrs. 4 hrs was the best. I finished them on charcoal because my torch is not working. Please try it. Ninja will approve!
hey man, ive been cooking for 20 years over 15 as a chef and have been using sous vide since 2008. First of all I love your pure passion for food, but most importantly the way you experiment with food to figure out the best way to cook something, that is what chefs do, or at least they should. So to answer your questions (and this will get a little technical... It is known that white meat of chicken should be cooked to 165 degrees (held at that temp for 15 seconds) dark meat chicken to 185 degrees (held at that temp for 15 seconds). This will ensure bacteria will be killed. BUT thats at a high temp for a low time, if you cook white meat to 140 degrees and hold it at that temp for 20 minutes all the bacteria will be killed... so safe. The texture is different but completely safe. Dark meat needs to reach 147 degrees and held for that same time. Your wings were 100% safe to eat, but its a texture thing, and you will see that red at the bone and think its raw (it looks raw to most people) and a breast on a bone the same thing, will look red. Completely cooked tho. I cook my breast at 140-141 like 2 hours or less depending on size. Thighs 147 for 2 hours or more usually always, but the wings I agree 167 is a good number to use and for sure 3 hours maybe more depending on the texture your looking for. Great show you have, and i hope that shined a lite on your chicken failure.
I understand your hesitance eating chicken that appears undercooked. I did chicken drumsticks the other day, 67*C for about 5 hours and they were amazingly soft and tender, but the red juice that would come out of it and how it looked close to the bone was very unappealing. I have seen some food safety graphs that show a logarithmic curve for the pasturisation of different meats at varying temperatures; the chicken would have been fine to eat, but yeh it's offputting.
Killing bacteria is a function of temperature multiplied by time. Lower the temperature the longer the time you need to kill all the bacteria. The first batch is completely safe to eat. The reason it looks undercooked compared to traditionally cooked chicken is that it was cooked at a lower temperature. It’s just a matter of texture preference. You should have at least eaten the first batch to see if you liked the texture or not. No more danger in eating the first batch than the second batch...
KmanRuffian Yes, perfectly explained. With 165F the meat is pasteurized instandly, and at even lower temperature, like 145F it needs only about 10 minutes to be pasteurized. So really no problem with Sous-Vide it for 3 hours.
Dirt style wings.. Deep fried and sauced, let cool, re fry and re sauce. Amazing! For you, sous vide, seer and sauce, cool, then fry and sauce. Modeled after J Timothy's famous dirt wings.
The chicken did not look under cooked. The meat along the leg bones often can look red and bloody, even when it's fully cooked, because the bones allow red pigment from the marrow into the meat. I deep fry wings often, and to achieve a crispy skin, often times hit 190 internally and still sometimes see red veins/bones.
Thank you for the amazing recipe everybody in the house loved them 2 thumbs up . We will be adding them to the list of food we love, since i have not yet invested on a searzall i did finish them off on the charcoal grill i do not know but it did add a smokey char to them , once again loved them and cant wait to try another one of your recommendations since you are the reason i bought my first Instant Accu Slim Sous Vide.
Here's another experiment you could do. Do you the same marinade and everything except use boneless chicken thighs. I bet the chicken was cooked perfectly at 155. The red was coming from the bone, and possibly because it was free range and healthier.
Try Texas Pete hot sauce for this and anything else. Also, use Morton popcorn salt from now on. It is ground for popcorn so it is finely ground. I buy it by the case on Amazon. It is so fine that it dissolves very quickly. Salads, whatever will be better with it. It will totally ramp up your cooking and this was great video.
Yo just so you guys know. Chicken wings are light meat, not dark meat. Dark meat comes from the muscles in the chickens leg as they are used constantly. Light meat is the breast and wings and that comes from muscles that are used in short bursts like a chicken does when it briefly flies. When it comes to weather the meat was edible or not, I believe it was and I have eaten chicken like that before. I personally really dislike the taste of chicken unless it is white (I also feel pink chicken has too much moisture to it which I also dislike) and I wouldn't feel very comfortable eating chicken that isn't white weather I did like it or not. Great video, I'll have to try the hot sauce some time because that looked really good :).
In your list of ingredients for the Hot Sauce you say (and the videos shows) a stick of butter (4tbs). A typical stick of butter is actually 8 Tbs. Great video guys.
I read this is related to how chickens are raised and processed. They are much younger so bones are softer, hemoglobin doesn't cook out at lower temps. Post fried is my favorite method.
Appreciate them showing the fails and successes. Rotisserie chicken (ronco) produces really juicy chicken too...wonder how they would compare with this recipe. thanks for the educational and entertaining video again!!
I tried fried chicken at 165f for 2 hours and 15 minutes, then deep fried to get the crisp. Came out perfect! 👌 Maybe you can try 165f I’m interested to see what you can make...
Hey Guga, love the video....as usual. I'm with you guys on this. Done or not, you eat with the eyes first. If it doesn't look appealing to me, I can't enjoy it. Thanks for making these great videos Guga. I really appreciate it. You guys are awesome!
Thanks for your videos. I have been on the fence about buying a Sous Vide and now I am convinced. Buying one for the house this Christmas. Thanks again.
Can you try hybrid steaks? Buy 40% inexpensive calf meat, 40% inexpensive beef and 20% lamb fat. Cut all the meat to 1/2inch dices and grind the lamb fat, marinade the meat with vinegar to tenderize, season it with smoked salt and pepper after marinading to give it a steakhouse smell, then mix the diced meat with the lamb fat and liquified meat(put some meat in the blender with a tiny bit of water) to "glue" the proteins together, make a roll out off this mixture by wrapping it in foil, then let it rest for a few hours in the refrigerator so the protein molecules can bind, then cook it sous vide untill medium rare, then slice 1 inch thick steaks out off the roll, then grill it with the searzall, then pour some beurre noisette on top of it(almost burned butter), top off with coarse salt. Sous vide is all about precision and I think by making hybrid steaks you can achieve even more precision. You can make steak slices that always look and taste the same. You can also benefit from good characteristics from different kinds of meat. For example you can use some calf for the tenderness, some beef for the rich beefy flavor and even some lamb fat for the flavorful fattiness en juiciness. Also you can eliminate bad characteristics of some steak cuts. For example you won't have chewy sinew, connective tissue and silver skin because you can remove those when dicing the meat. So it's kind of a hybrid steak benefitting from good characteristics of some meats and eliminating negative characteristics of some other cuts. As tender as tenderloin, as flavorful as ribeye and as juicy/fatty as lamb leg. All in one steak!
Guga, I thought 155 F was too low when you stated the cooking temp, but one never knows unless you try. Pink chicken even though many say it is Ok will be hard to get the guests to eat it. I agree with you, better safe than sick. Cooking st 167F is best I agree Great job and entertaining as always
So I made chicken wings in the sous vide. I seasoned them and coked them at 150 for 3 hours. Then I pat dried them with a paper towel. Then I tossed the in franks red hot wing sauce. I covered them with Parmesan cheese and baked them in the oven for about 30 minutes at 450. Crispy outside and the meat was incredible.
I've not had success with Sous vide chicken. I like chicken really well done. Last night I did Chicken wings in Frank's buffalo wing sauce in an Instant Pot for 15mins then seared on Weber coals. Turned out beautiful. I won't give up on Sous vide chicken though.
the safe temperature is 75C for everything, as all bacteria dies immediately. However when the time of 'cooking' is longer, the temperature can be lower as the bacteria dies as well, just slower. So the 'raw' chicken wings were fine to eat. Now considering it's chicken with bones and it takes a bit longer for all the connective tissue to loosen up, I would totally do it at a higher temperature as you guys did, or just keep it cooking overnight at 65C. I usually do my chicken breasts at 65C for 3 hours from frozen and it's perfect. Chicken wings and any other parts with bones are fine to cook at higher temperatures, as all the skin and all the other parts make the meat juicy as they dissolve.
Guga, the lower the temperature, the longer you need to cook the meat (I know you know this, it's just for whoever else reads this). At 155ºF you only need a few minutes to kill/sterilize the chicken. You can go as low as 135ºF, but you will need over 2 hours at this temperature. FDA has a nice guideline for this.
You can undercook chicken, you just have to keep it cooking for a long enough time. To kill salmonella and other things, it's about time + temperature. There's a chart online that shows how long you have to cook chicken at lower temperatures to kill it. The recommended temperature to cook chicken is to instantly kill salmonella, but lower doneness will kill it too with time.
Guga, I would like to see a comparison of dry rub versus wet marinade cooked Sous Vide. I generally only use dry rub on my chicken wings when making them over an open flame and I would love to see this comparison.
I agree completely. Poultry should be cooked to 165°F not just for safety but for flavour and texture. Your wings will always be a bit tough and stringy if you don’t cook them thoroughly. That said, I like my wings crispy so I dredge them in a spice blend mixed with baking powder and bake them. The chemical reaction between the skin and the baking powder crisps the skin beautifully. Also, MauMau would love the pear-habanero sauce I whipped up this afternoon.
I worked at a grocery store where I made like 100 chickens a day, I always made sure they were at least above 168 but I preferred around 175. Fresh organic chicken is probably safe at 155 but I think dark meat tastes better in general at a higher temp.
Enjoyed your failure/success on your last chicken wing episode. I normally discard the wing tips and save it for stock or whatever. I then split the remaining parts in two. After cooking sous vide, I then place them in a sauce pan with butter, Franks Red Hot sauce, thyme, smoked paprika, red wine vinegar and buffalo sauce. They turn out fantastic.As for your other videos, I have been trying to find one of those searzall torch heads, but have had no luck so far. Any ideas anyone ?
Lol I made the same hot sauce recipe for years, till I tried peach preserves with brown sugar and 1/4 teaspoon of ghost pepper powder, that sauce had replaced any wing sauce I’ve ever had. Spivey and yet you get the great taste of the ghost pepper.
Looks delicious! I think I'm going to finish it with a short fry in peanut oil instead of the flame sear. I'm going to have to try your sauce recipe, I usually just use Franks and butter. The marinade looks amazing!
I've cooked dark meat chicken sous vide at 155 (and lower) many times and have never had any issues. Despite the color, the meat is still pasteurized. I can understand the hesitation though. No need to take any chances!
Jule's recomendation are right. Meat was not raw but medium. Now, what's important to know is that when you cook something at more than 65°C, it's PASTEURIZED. So every bacteria are killed and you don't risk any salmonella infection. Plus your chicken is tender and juicy. :)
Did you start with the frozen bag. I marinated the wings for 24 hours in the fridge and sous vide 3hours/166F directly from the fridge. The wings are flavorful~~~(thank u for the recipe). However, it is totally overcooked. The meat is dry. I am going to try 2hours/155F next time.
Like some commenters have said, chicken is deemed to be safe to eat when the internal temperature reaches 71 C. At this temperature, any bacteria instantaneously dies and the meat is deemed to pose no danger. However, this sterilization of chicken is time-dependent. You can eat chicken cooked at 60 C as long as the entirety of chicken stays at that temperature for at least 30 minutes. Check "The Food Lab's Complete Guide to Sous Vide Chicken Breast", where they cited this information from USDA.
It’s actually ok to eat chicken medium If you can keep the chicken internal at 155F for 10min You’ll have the same amount of bacterial death They classic 165F is for hot and fast
Awesome video and thank you!!!! The first attempt is what I don’t understand about Sous Vide. Please help me understand. The times and the temp versus the done temp we are use to in regular cooking. I did some ribs and followed Chef Steps and my next time I will definitely increase the temp. Please explain
The Chef Steps recipe for the pork chop is 126 to 149. Their favorite is 140, but I try to stay around the 145 to 160 range as the USDA recommends. I'm sure 140 is still safe to eat after being in the sous vide for that long, but I still prefer a the texture at 145 to 150.
I do mine at 157, for 3 hours, and then grill for the brown. They're a touch pink on the inside, but SOOOO juicy, and delicious. Perfectly safe. Just think of it as sashimi grade chicken!
Love your searing music! Most sites use awful background music. With yours, it's so good I don't even want to skip ahead. What is that music? Oh, the cooking stuff is good, too.
![Crispy Parmesan - Garlic Chicken Wings [SOUS VIDE]](http://i.ytimg.com/vi/LnO99LqK18Q/mqdefault.jpg)
That first batch would probably be fine if you finished them in a deep fryer to cook the pink out. After 3 hours at 155° they were pasteurized and safe to eat, but they didn't look appetizing and that would make them difficult to eat. Love that you post everything, even the fails. Subscribed!
Finally proved if your not beautiful on the inside it doesn't matter how good you look on the outside
There you go, thats how you really wing a comment.
Philosophical chicken wings
But only if you're a chicken wing
You’r sentence is a complete train wreck to read
Well personally Im fine if a girl has ugly internal organs cause I really won't be seeing them 🤷♀️
The first one was not undercooked, the red is just a common indikator for it can be undercooked when you cook it the normal way, but the point with sous vide is that you KNOW its not undercooked if you have the right temp.
True
Yep.
The temperature for dark meat is 165 tho
Jivteshwar Khaira Since when were wings dark meat?
allinformyjacket they have a lot of collagen thus they need to cooked at a higher temp
According to the USDA, if you hold chicken at over 145 degrees for longer than 13 minutes, it will be pasteurized and perfectly safe to eat. One of the nice things about sous-vide is that you can eat meat that normally would be undercooked perfectly safely.
In my opinion its not just about making it safe to eat. its also about texture and how it feels in your mouth. Low temp chicken the texture is not good at all. When you feel it in your hand is terrible, besides 167F was perfect. Do you cook yours so low?
David Clabault ya there is no doubt it was safe to eat. Most people can't get over seeing pink in their chicken though.
For wings and legs, >160F is fine. However, I do like chicken breast in the 157F range via sous vide. It's what it takes to get normally dry white meat to be tender and juicy.
I do not cook it so low. I completely agree about the texture. I am only addressing your comments about the danger of eating undercooked chicken.
Were you able to get the skin crispy with the Searsall? IMO, the key to awesome wings is overcooking them a little so the skin is super crispy and stands up to the sauce.
I'm glad you used Frank's hot sauce. It is the sauce originally used by the Anchor Bar in Buffalo.
It’s not just seeing the pink. It’s the texture. It’s too… soft.
I hope you didn't throw away the first batch of wings! Throw them into a 350 oven for 15 minutes and it should be amaaaazing!
Sous Vide Everything there wasnt a grill?
They would be DEEEEEEEEEEEELICIOUS
Or pull the meat off the bone and use it in stir fry. Either way, don't throw it out
it was not undercooked too
Yea I was kinda irked when he said that
I think you should try deep frying them after sous vide them. Let us know how they turn out.
Its the hemoglobin in the bone. Its done...nothing to worry about. Its just your not use to the look.
It’s a texture problem too. It’s likely safe, but that soft texture isn’t what we’re used to with chicken so it’s unappetizing. I wouldn’t eat it either.
I agree about the texture. Doesn’t matter if it’s safe to eat if it’s not appetizing. I was hoping I could develop the snooty taste for 150° chicken, but even cooked for 3 hours it just doesn’t taste right. It just tastes undercooked.
Let’s face it- a potato would be perfectly fine to eat cooked at 150° as well, but we all know the texture would be way off. Just do what you like.
Bob Jones is spot on. I like to cook my chicken breasts at 140. It retains moisture better and I enjoy the softness - like other fowl (duck, goose, quail). I think most people are accustomed to dried out chicken and this accounts for the texture association/dislike.
100%. Such a misconception. Raw chicken is a very different color than cooking chicken with bones slow and low. This won't happen with fried chicken but both are safe to eat.
Bob Jones a
I just found your channels. Officially addicted.
What other channel does he have?
@@ktm23
Guga Foods
I don’t think Joule made a mistake with the numbers. I believe that’s the intentional result it just threw you guys off. I do 155 all the time but the recommended for safety is 165 internal. Color doesn’t necessarily indicate doneness when it comes to poultry. Understandable why you started over and it’s all personal preference anyway
Giovanni Gomez I think it's the bone that needs higher temperatures to cook.
I agree, but as I mention you need to feel comfortable eating it. And 167F was just perfect.
I believe the colour was like that because the chickens were free range, my grandpa has a farm and his chickens need either way more time or higher temperatures to cook properly.
doood, i never trust chefsteps after SVE exposed them to be steak n00bs in the other video.
well, if you cook anything at over 135 for long enough the bacteria/virus will die... it is about the texture you want. so 155 at 3hrs should be enough for chicken wings. but as SVE says, you have to feel comfortable. the 165 guidance is if you cook it quickly (not sous vide). normally food regulators will shoot on the high side. I'd probably do the wings at 160.
I often cook duck leg at 62 Celsius (144 F) for about 18-24 hours, and it looks much more pink than this and tastes great and it never made me or friends sick. I find that duck/goose benefits greatly from Sous Vide cooking - chicken is so tender that regular oven/pan/deep fry cooking works just as well. The chicken wings you showed cooked 155 F looked very good to me and will be safe to eat for sure, though you might want to cook longer if the chicken was still tough. At 155 F the wings will definitely be pasteurized - even from around 130 they will be pasteurized. As I am sure you are aware most bacteria are on the surface of meat - so if you are cautious you can start things at a higher temperature to kill surface bacteria more quickly, and then reduce after a few minutes (I do this for long slow beef cooks at 54 C = 129 F and it prevents the occasional bag puffing up from [harmless but bad smelling/tasting] lactobacillus type bacteria - all others are killed at even lower temps). I should mention that I do prefer chicken legs/wings at higher Sous Vide temps around 70-75C (158-167F) - they taste better that way - to me anyway.
Hey Guga, I think I would have taken it even ONE STEP FURTHER, and finished those wings off on the grill. Sous vide, then grill for crisping up the skin and a smoky flavor. Great video, as always.
Bryan Bartlett maybe even a par-frying to crisp it up
Hey guys ... so when it comes to Chicken, the 165 degrees is a standard because it where there is instant pasteurization. You can cook at low as 145, but for a longer period of time to reach pasteurization. There are almost no parasitic bacteria that can survive over 140 degrees, so, it just needs longer. I make my chicken at 150-155 all the time and it is best chicken in the world!!
its not just about making it safe it eat. Its about texture also and at that low temp for me is not good at all even if its safe to eat. But now white meat is something else, but dark meat at so low temp is not good in my opinion.
I hear you!! The more bone/sinew, I can see that. I do chicken thighs and breasts at around 150-155, and yes, it takes some getting used to because we have been trained to eat chicken at that 165 degree semi-dry and semi-stringy texture. However, once you get used to a different color and texture, it is so much jucier and I swear the flavor is sweeter and takes on seasoning better. IT takes a couple of times .. but trust me... its the best! Remember when pork had to be cooked all the at through?? Now, you order it medium rare, and it is AAAAAAMZING! LOL! You guys are absolutely the best!! KEEP IT UP!!
@@mikeziemienski5232 u can fully cook chicken breast without drying it out
155 is safe and fully pasteurized if cooked long enough, even though it may be pink. We're just not used to it. I sous vide dark chicken meat at 150 or 155 for an hour. The texture & color was weird at first, but now I love it. It's the most juicy chicken I've ever had.
I woulda ate it.
We did wings a week ago . Sous Vide at 145 for 2 hours; then air fry at 375 for 8 mins per side. Perfect. I did have wings that were separated and I vacuum sealed making sure the wings were flat, 1 layer side by side. This worked for us perfectly.
Thank you! I’m about to try this for the first time with people coming over…have you tried since? Are they still great this way?
I am addicted to your channel, Guga. I love the fact that you post your failures and successes so we can learn with you. Keep up the great work you guys are amaaaaaaaazing.
you guys are too funny. I just started sous vide'ing and I am hooked. I ran into the same problem the first time I made chicken wings. I followed a googled recipe regarding the cooking time and temp. I didn't think that temp seemed right. They were a little to pink inside for me so I finished them off in a 450 degree oven until they reached the proper internal temp. They were falling off the bone tender and delish. I explained why I finished them off in the oven in my video. Thanks for sharing all your awesome videos - I am learning a lot from you. Josie
You have the best RUclips channel. You guys are a riot to watch. Its so genuine.
even though its pink its perfectly safe, found this list on a sous vide site. for chicken any time the internal temp is held longer than listed the bacteria is dead.
Temperature Time
136°F (58°C) 68.4 minutes
140°F (60°C) 27.5 minutes
145°F (63°C) 9.2 minutes
150°F (66°C) 2.8 minutes
155°F (68°C) 47.7 seconds
160°F (71°C) 14.8 seconds
165°F (74°C) Instant
Exactly correct, holding the temp for a longer time pasteurizes the meat, even though it looks raw. Ninja is just a wuss, and ignorant.
could be a texture thing because undercooked chicken texture is kinda gross.
Hi, may I know the source that you got this information from? Would really help alot thanks
Yep. Medium rare chicken would probably taste amazing, but getting around the texture would be really weird.
Google the following: TIME-TEMPERATURE TABLES FOR COOKING READY-TO-EAT POULTRY PRODUCTS.
Look for a link to a pdf document at the USDA website.
My favorite way to do my wings is on my Pit Barrel Cooker, with lid on, 20 mins per side. Comes out super juicy, tender, with crispy skin.
155 is perfect for boneless chicken. Because of the pasturization process, you could have safely eaten your first batch of wings, but it would have been rather unappetizing.
I enjoy your videos. Keep up the great work!
Totally agree with you on the 155°F cooking. They may be cooked, but they look raw, and as they say, you eat with your eyes. Since they look undercooked, that makes them look unappetising. I love your channel. I never cook anything without checking your videos first.
Loved the video. I’ve cooked chicken breasts at 140 degrees at 4 hours. When you hold it at that temp it actually pasteurizes the chicken so it’s safe to eat at that temperature. It is very juicy and it has a very soft texture to it. Loved it!
Yes I like my white meat at lower temp but not dark meat. Thanks for the support.
That's 100% safe to eat. Pasteurization is a function of both time and temp. The FDA recommended 165 internal is for instant pasteurization, not for a temp held for 3 hours. One of the HUGE benefits of sous vide is that you can have foods at a lower temp and still have them safe to eat. Think juicy, slightly pink pork tenderloin. Texture is preference, so I totally understand if it wasn't for you, but I would love to have heard your take on the 155 degree wings! For anyone looking for proof, google pasteurization charts for the meat you are cooking, there are loads of FDA approved ones out there.
Oh yeah Guga, I would love to see a seafood episode, haven't seen one in a while. I recommend halibut if you can find it, one of my top top fishes ever. Finish with a simple garlic, chive and butter sauce along with some white asparagus and you'll have an amazing meal!
Oh. stay tune.... more seafood coming.
Just for the halibut 😂
I like that you show your success and your failure. It helps clear up a lot of questions. Thanks for this! I just ordered my Sous Vide and can't wait to use it. Such a fun guy!
I've never tried chicken wings in the sous vide but its now the only way I cook chicken breast. I cook it at 140 for 2:30 hours and Its aaaaaamazing. Sous vide chicken vs any traditional cooked chicken is by far the most improved meat from sous vide.
Although i would probaby eat the first batch of wings anyways, I love how you share your fails with youtube, and then you add even more and actually show it should be done. Your channel is great mate, keep it up.
I do chicken at 159 for a min of 1 hour for white meat. Comes out great every time. For dark meat, I have to bump it up to 165.
yep, dark meat higher is the way to go.
nice! i like the fact that you posted up even if it was a fail, because you also showed after the right way SUCCESS.... love your videos keep it up! and show more fails too, very interesting, because like you said, its a learning process at the same time
Wings are considered white meat, not dark meat.
Also I have found Joules recipes are often under cooked.
Agreed. Tried the Joule salmon recipe for "soft buttery" salmon and the texture was basically raw. May have been safe to eat but it still fell apart while taking it out of the bag and couldn't even sear it.
Awesome dang episode guys!!! ChefSteps is great, but issues like this and their recc. searing before sous-vide make us glad you are here. I trust your evals & count on them (like w tonights ribeyes), especially Ninja's brutal honesty. I will patron soon, thanks.
I also had a "chicken fail" .... what i have since learned is that you can cook chicken lower than 165 Sous Vide, and the length of time to pasteurization makes it safe to eat. Sadly, I couldn't get past the color and texture cooking it at 155, and I agree with what did. Texture and visual is as important as taste!!!!
You guys are great! I have been experimenting as well with sous vide. I just filmed a pork belly porchetta and it was wonderful. I want to thank you for all of the information that you share and for the interesting videos that you create!! [Phil]
Nice to see the team back together
My son got me a sous vide setup for Christmas. I'm stoked to see what I can do with it!
Forgive me if you've already tried this cut but I did Publix green wise Chuck Eye steaks yesterday and they were unbelievable!!! Much better than a rib eye. One at 2hrs 1 at 4hrs and 1 at 6 hrs. 4 hrs was the best. I finished them on charcoal because my torch is not working. Please try it. Ninja will approve!
The banter at the end is awesome!
hey man, ive been cooking for 20 years over 15 as a chef and have been using sous vide since 2008. First of all I love your pure passion for food, but most importantly the way you experiment with food to figure out the best way to cook something, that is what chefs do, or at least they should. So to answer your questions (and this will get a little technical... It is known that white meat of chicken should be cooked to 165 degrees (held at that temp for 15 seconds) dark meat chicken to 185 degrees (held at that temp for 15 seconds). This will ensure bacteria will be killed. BUT thats at a high temp for a low time, if you cook white meat to 140 degrees and hold it at that temp for 20 minutes all the bacteria will be killed... so safe. The texture is different but completely safe. Dark meat needs to reach 147 degrees and held for that same time. Your wings were 100% safe to eat, but its a texture thing, and you will see that red at the bone and think its raw (it looks raw to most people) and a breast on a bone the same thing, will look red. Completely cooked tho. I cook my breast at 140-141 like 2 hours or less depending on size. Thighs 147 for 2 hours or more usually always, but the wings I agree 167 is a good number to use and for sure 3 hours maybe more depending on the texture your looking for. Great show you have, and i hope that shined a lite on your chicken failure.
I understand your hesitance eating chicken that appears undercooked. I did chicken drumsticks the other day, 67*C for about 5 hours and they were amazingly soft and tender, but the red juice that would come out of it and how it looked close to the bone was very unappealing. I have seen some food safety graphs that show a logarithmic curve for the pasturisation of different meats at varying temperatures; the chicken would have been fine to eat, but yeh it's offputting.
I agree, its not just about making it safe to eat. It has to be appealing to eat.
Where do i find the recipe. Its not on youtube on my ipad
Killing bacteria is a function of temperature multiplied by time. Lower the temperature the longer the time you need to kill all the bacteria. The first batch is completely safe to eat. The reason it looks undercooked compared to traditionally cooked chicken is that it was cooked at a lower temperature. It’s just a matter of texture preference. You should have at least eaten the first batch to see if you liked the texture or not. No more danger in eating the first batch than the second batch...
KmanRuffian Yes, perfectly explained.
With 165F the meat is pasteurized instandly, and at even lower temperature, like 145F it needs only about 10 minutes to be pasteurized. So really no problem with Sous-Vide it for 3 hours.
(Coughs fragilely)
Guga: OOOPPOAAAAAA
Dirt style wings.. Deep fried and sauced, let cool, re fry and re sauce. Amazing!
For you, sous vide, seer and sauce, cool, then fry and sauce. Modeled after J Timothy's famous dirt wings.
The chicken did not look under cooked. The meat along the leg bones often can look red and bloody, even when it's fully cooked, because the bones allow red pigment from the marrow into the meat.
I deep fry wings often, and to achieve a crispy skin, often times hit 190 internally and still sometimes see red veins/bones.
I'm loving that funky bass in the background...
Maumau is my kinda guy... doing keto and loving hot sauce!
Thank you for the amazing recipe everybody in the house loved them 2 thumbs up . We will be adding them to the list of food we love,
since i have not yet invested on a searzall i did finish them off on the charcoal grill i do not know but it did add a smokey char to them ,
once again loved them and cant wait to try another one of your recommendations since you are the reason i bought my first Instant Accu Slim Sous Vide.
Here's another experiment you could do. Do you the same marinade and everything except use boneless chicken thighs. I bet the chicken was cooked perfectly at 155. The red was coming from the bone, and possibly because it was free range and healthier.
Try Texas Pete hot sauce for this and anything else. Also, use Morton popcorn salt from now on. It is ground for popcorn so it is finely ground. I buy it by the case on Amazon. It is so fine that it dissolves very quickly. Salads, whatever will be better with it. It will totally ramp up your cooking and this was great video.
One of the best youtube channels ever
I was so sad when the fail happened, though it should of been safe, but you came through with something beautiful and edible. FANTASTIC!
Yo just so you guys know. Chicken wings are light meat, not dark meat. Dark meat comes from the muscles in the chickens leg as they are used constantly. Light meat is the breast and wings and that comes from muscles that are used in short bursts like a chicken does when it briefly flies.
When it comes to weather the meat was edible or not, I believe it was and I have eaten chicken like that before. I personally really dislike the taste of chicken unless it is white (I also feel pink chicken has too much moisture to it which I also dislike) and I wouldn't feel very comfortable eating chicken that isn't white weather I did like it or not.
Great video, I'll have to try the hot sauce some time because that looked really good :).
In your list of ingredients for the Hot Sauce you say (and the videos shows) a stick of butter (4tbs). A typical stick of butter is actually 8 Tbs. Great video guys.
I read this is related to how chickens are raised and processed. They are much younger so bones are softer, hemoglobin doesn't cook out at lower temps.
Post fried is my favorite method.
Great job guys. I love to see the difference in temps and times.
155 for 3 hours will kill everything. Totally safe. I always do chicken at 150.
Success always begins with a failure . i love how you show both
I love the honesty in tour videos. Awesome job guys.
Time + temperature = safety. You could make Chicken safe to eat at 130, if you left it there for like 2 days. 3 hours at 155, totally safe.
I like to cook my chicken to 165, prefer the texture that way. Those wings look incredible.
Yep, higher is way better.
165 is way better for texture for sure
Appreciate them showing the fails and successes. Rotisserie chicken (ronco) produces really juicy chicken too...wonder how they would compare with this recipe. thanks for the educational and entertaining video again!!
I tried fried chicken at 165f for 2 hours and 15 minutes, then deep fried to get the crisp. Came out perfect! 👌 Maybe you can try 165f I’m interested to see what you can make...
I'm with you on this. 165F (I do 3 hrs), put them in an ice bath, then fry them up in an oil bath at 375F 3-5 mins. Glorious.
They looked fantastic! I'm definitely going to try your hot sauce recipe. I love hot wings.
Chris Gauris, Sr how’s they turn out ?
I really appreciate what you guy do thank you very much for sous vide everything!!!!!
I’d prefer them fried with hot sauce but nice vid
That sauce in the SOUV vide looks LIT!!!!! Wow.... Great job guys!
Hey Guga, love the video....as usual. I'm with you guys on this. Done or not, you eat with the eyes first. If it doesn't look appealing to me, I can't enjoy it. Thanks for making these great videos Guga. I really appreciate it. You guys are awesome!
props on posting the fail, thats more info, learning, etc... great show
Thank you so much. We haven't had much chicken success but we'll try this.
Thanks for your videos. I have been on the fence about buying a Sous Vide and now I am convinced. Buying one for the house this Christmas. Thanks again.
@@wallysalman2260 Bought it and use it regularly. I like it
Can you try hybrid steaks?
Buy 40% inexpensive calf meat, 40% inexpensive beef and 20% lamb fat. Cut all the meat to 1/2inch dices and grind the lamb fat, marinade the meat with vinegar to tenderize, season it with smoked salt and pepper after marinading to give it a steakhouse smell, then mix the diced meat with the lamb fat and liquified meat(put some meat in the blender with a tiny bit of water) to "glue" the proteins together, make a roll out off this mixture by wrapping it in foil, then let it rest for a few hours in the refrigerator so the protein molecules can bind, then cook it sous vide untill medium rare, then slice 1 inch thick steaks out off the roll, then grill it with the searzall, then pour some beurre noisette on top of it(almost burned butter), top off with coarse salt.
Sous vide is all about precision and I think by making hybrid steaks you can achieve even more precision. You can make steak slices that always look and taste the same. You can also benefit from good characteristics from different kinds of meat. For example you can use some calf for the tenderness, some beef for the rich beefy flavor and even some lamb fat for the flavorful fattiness en juiciness. Also you can eliminate bad characteristics of some steak cuts. For example you won't have chewy sinew, connective tissue and silver skin because you can remove those when dicing the meat. So it's kind of a hybrid steak benefitting from good characteristics of some meats and eliminating negative characteristics of some other cuts. As tender as tenderloin, as flavorful as ribeye and as juicy/fatty as lamb leg. All in one steak!
Guga, I thought 155 F was too low when you stated the cooking temp, but one never knows unless you try. Pink chicken even though many say it is Ok will be hard to get the guests to eat it. I agree with you, better safe than sick. Cooking st 167F is best I agree
Great job and entertaining as always
So I made chicken wings in the sous vide. I seasoned them and coked them at 150 for 3 hours. Then I pat dried them with a paper towel. Then I tossed the in franks red hot wing sauce. I covered them with Parmesan cheese and baked them in the oven for about 30 minutes at 450. Crispy outside and the meat was incredible.
Yeah, I think a quick bake after is the way to go with sous vide chicken.
Excellent! Thank you, Guga. Great taste, great texture.
I've not had success with Sous vide chicken. I like chicken really well done. Last night I did Chicken wings in Frank's buffalo wing sauce in an Instant Pot for 15mins then seared on Weber coals. Turned out beautiful. I won't give up on Sous vide chicken though.
We got to keep on trying. Chicken will be a winner one day...😂😂😂
the safe temperature is 75C for everything, as all bacteria dies immediately. However when the time of 'cooking' is longer, the temperature can be lower as the bacteria dies as well, just slower. So the 'raw' chicken wings were fine to eat. Now considering it's chicken with bones and it takes a bit longer for all the connective tissue to loosen up, I would totally do it at a higher temperature as you guys did, or just keep it cooking overnight at 65C. I usually do my chicken breasts at 65C for 3 hours from frozen and it's perfect. Chicken wings and any other parts with bones are fine to cook at higher temperatures, as all the skin and all the other parts make the meat juicy as they dissolve.
Guga, the lower the temperature, the longer you need to cook the meat (I know you know this, it's just for whoever else reads this). At 155ºF you only need a few minutes to kill/sterilize the chicken. You can go as low as 135ºF, but you will need over 2 hours at this temperature. FDA has a nice guideline for this.
You can undercook chicken, you just have to keep it cooking for a long enough time. To kill salmonella and other things, it's about time + temperature. There's a chart online that shows how long you have to cook chicken at lower temperatures to kill it. The recommended temperature to cook chicken is to instantly kill salmonella, but lower doneness will kill it too with time.
Guga, I would like to see a comparison of dry rub versus wet marinade cooked Sous Vide. I generally only use dry rub on my chicken wings when making them over an open flame and I would love to see this comparison.
I totally agree with you...I will eat a rare steak just find but if I see red on a chicken, I don't care how long it's cooked...I am not eating that.
I agree completely. Poultry should be cooked to 165°F not just for safety but for flavour and texture. Your wings will always be a bit tough and stringy if you don’t cook them thoroughly.
That said, I like my wings crispy so I dredge them in a spice blend mixed with baking powder and bake them. The chemical reaction between the skin and the baking powder crisps the skin beautifully.
Also, MauMau would love the pear-habanero sauce I whipped up this afternoon.
Yeap I am 100% with you... and crispy is always better also. But we have to try out the torch for convenience and it come out pretty good.
you guys are great I just love yall
Hi Guga, I am trying to nail a cooking temperature too. Best till now, 79 Celsius for 2 and a half hours!
I worked at a grocery store where I made like 100 chickens a day, I always made sure they were at least above 168 but I preferred around 175. Fresh organic chicken is probably safe at 155 but I think dark meat tastes better in general at a higher temp.
All Positive Vibes. I love it!
Enjoyed your failure/success on your last chicken wing episode. I normally discard the wing tips and save it for stock or whatever. I then split the remaining parts in two. After cooking sous vide, I then place them in a sauce pan with butter, Franks Red Hot sauce, thyme, smoked paprika, red wine vinegar and buffalo sauce. They turn out fantastic.As for your other videos, I have been trying to find one of those searzall torch heads, but have had no luck so far. Any ideas anyone ?
Lol I made the same hot sauce recipe for years, till I tried peach preserves with brown sugar and 1/4 teaspoon of ghost pepper powder, that sauce had replaced any wing sauce I’ve ever had. Spivey and yet you get the great taste of the ghost pepper.
Looks delicious! I think I'm going to finish it with a short fry in peanut oil instead of the flame sear. I'm going to have to try your sauce recipe, I usually just use Franks and butter. The marinade looks amazing!
I've cooked dark meat chicken sous vide at 155 (and lower) many times and have never had any issues. Despite the color, the meat is still pasteurized. I can understand the hesitation though. No need to take any chances!
Jule's recomendation are right. Meat was not raw but medium.
Now, what's important to know is that when you cook something at more than 65°C, it's PASTEURIZED. So every bacteria are killed and you don't risk any salmonella infection.
Plus your chicken is tender and juicy. :)
Actually I'd cook it at 75°C because most people wouldn't want to eat chicken that doesn't look well done.
Respect for remaking the wings, a lot of effort I’m sure. Why was it necessary to cook the hot sauce too?
Yes! Thank you my brother. Looking forward to making this!
Thanks I appreciate that.
Did you start with the frozen bag. I marinated the wings for 24 hours in the fridge and sous vide 3hours/166F directly from the fridge. The wings are flavorful~~~(thank u for the recipe). However, it is totally overcooked. The meat is dry. I am going to try 2hours/155F next time.
I'd love to see this same thing but to finish, you drop them in some hot oil and fry them up
Damn !!!!! MAMAOU. With the five star tipping technique!!!
Like some commenters have said, chicken is deemed to be safe to eat when the internal temperature reaches 71 C. At this temperature, any bacteria instantaneously dies and the meat is deemed to pose no danger. However, this sterilization of chicken is time-dependent. You can eat chicken cooked at 60 C as long as the entirety of chicken stays at that temperature for at least 30 minutes. Check "The Food Lab's Complete Guide to Sous Vide Chicken Breast", where they cited this information from USDA.
It’s actually ok to eat chicken medium
If you can keep the chicken internal at 155F for 10min
You’ll have the same amount of bacterial death
They classic 165F is for hot and fast
Correction the USDA gives 155F internal for a minute
That’s why low and slow you can eat a lot of stuff medium
Awesome video and thank you!!!! The first attempt is what I don’t understand about Sous Vide. Please help me understand. The times and the temp versus the done temp we are use to in regular cooking. I did some ribs and followed Chef Steps and my next time I will definitely increase the temp. Please explain
The Chef Steps recipe for the pork chop is 126 to 149. Their favorite is 140, but I try to stay around the 145 to 160 range as the USDA recommends. I'm sure 140 is still safe to eat after being in the sous vide for that long, but I still prefer a the texture at 145 to 150.
I do mine at 157, for 3 hours, and then grill for the brown. They're a touch pink on the inside, but SOOOO juicy, and delicious. Perfectly safe. Just think of it as sashimi grade chicken!
Love your searing music! Most sites use awful background music. With yours, it's so good I don't even want to skip ahead. What is that music?
Oh, the cooking stuff is good, too.
You guys are so much fun to watch.