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!
I love these guys. You can tell they are different personalities, but real good friends. Respect one another completely. I love the sous vide video but I think I love the guys obvious friendship even more. Keep it up boys.
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.
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
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.
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
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!
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.
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]
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.
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.
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.
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.
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 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.
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.
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!
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.
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.
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
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!
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
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.
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!!
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!
Hey guys! Love all of your videos. Was wondering if you could make a video on torches? The Searzall is always out of stock so wanted to your views of the substitutes. Thanks!
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.
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!
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.
Great video as always! Thanks for the tips! Santa brought me a Joule, because of your recommendation. Next time try adding from a tsp to a Tbsp of honey to your buffalo sauce. Intensifies the heat while giving a sweet under tone. Keep them coming!
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
Hey Guga, where did you get the little golden egg weights? Surprising how many things I've found laying around the kitchen and garage that I've tried to eliminate buoyancy. Those egg things look like the perfect solution.. thanks, and great videos.....
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.
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.
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.
Hey there, so in a post searzall world where its impossible to buy one... What are some other good ways to sear your food without sacrificing the doneness of the meat we went to so much trouble for by cooking sous vide?
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.
I just did a batch of chicken wings. I did at 68C, which is exactly 154F, and it turned out very well cocked. However there are some differences: 1. I bought the cutted chicked wings, which is smaller in size, and 2. I didn't cook it with the marinade, but cooked it in clean bag after marinade. maybe one of these made the difference?
Guga . . Can you please tell me where I can purchase that Searzall torch head ?I am new at this Sous Vide, but I have done a prime rib, new York steaks, top sirloin steaks, and prawns. They all turned out fantastic. I hope to do some halibut in the near future, when I go out to catch some more. The largest I caught was a 95 pounder. We live on Vancouver Island (Victoria, BC), where the salmon and halibut are pretty plentiful for the sport fisherman.Keep up the good work guys . . .
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.
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.
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’ve done these a few times at 167 for two hours but I fried mine and they came out perfect. Did the first recipe you followed include them to be fried? It might explain why they came out under done.
Hey Guga what's up? Sometimes you ask for suggestions I have one I have seen in your vids yet, I love corned beef and cabbage do you think you could do a video on that? I bet that would turn out tender and great. Love your videos.
Love the channel Guys. I know you did a sous vide preference comparison awhile ago. Cooks illustrated did one that tested sous vide machines and most notably how they hold their temperature accuracies. The Joules scored the best in that category. Better than the professional model and the Anova. I’m curious how the wings would look when cooked in a side by side comparison test of the machines you have on hand? Keep up the great work!
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.
Did the ChefSteps recommendation have you fry the chicken after Sous Vide? I bet you would get to a proper internal temperature with a 4-5 minute fry rather than the torch just getting the edges.
Actually after this video. I did fry them. But I like to find quick just like searing. My oil is hot so I fry for 30sec not 4-5 min and believe me when I tell you this. DONT COOK AT 155F dont do it.
Hey guys !! I want to cook chicken livers. Do you know what temperature and time or can you make a video please . Thank you very much You are the best !!
Guga, could you show any techniques that you have to vacuum seal wet foods using your regular foodsaver? I want to get the VacMaster eventually, but the price is a bit steep! Thanks :D
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.
Hey Guga, how would you recommend finishing the wings if you don't have a flame thrower? Also, if the wings end up a bit rubbery, would you decrease the sous vide time? Thanks for the great content!
Interesting marinade, I'll definitely be trying that one. What do you think about basting and searing the sauce in many layers. I think it would kick it up.
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.
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.
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!
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...
![Crispy Parmesan - Garlic Chicken Wings [SOUS VIDE]](http://i.ytimg.com/vi/LnO99LqK18Q/mqdefault.jpg)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/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 🤷♀️
I just found your channels. Officially addicted.
What other channel does he have?
@@ktm23
Guga Foods
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 love these guys. You can tell they are different personalities, but real good friends. Respect one another completely. I love the sous vide video but I think I love the guys obvious friendship even more. Keep it up boys.
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.
I think you should try deep frying them after sous vide them. Let us know how they turn out.
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
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.
You have the best RUclips channel. You guys are a riot to watch. Its so genuine.
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
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!
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.
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]
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
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
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.
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.
My son got me a sous vide setup for Christmas. I'm stoked to see what I can do with it!
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 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.
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
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!
The banter at the end is awesome!
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 was so sad when the fail happened, though it should of been safe, but you came through with something beautiful and edible. FANTASTIC!
I love the honesty in tour videos. Awesome job guys.
Great job guys. I love to see the difference in temps and times.
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
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.
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 😂
One of the best youtube channels ever
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
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.
That sauce in the SOUV vide looks LIT!!!!! Wow.... Great job guys!
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
props on posting the fail, thats more info, learning, etc... great show
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.
Nice to see the team back together
Hey guys! Love all of your videos. Was wondering if you could make a video on torches? The Searzall is always out of stock so wanted to your views of the substitutes. Thanks!
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 really appreciate what you guy do thank you very much for sous vide everything!!!!!
Excellent! Thank you, Guga. Great taste, great texture.
Hi Guga, I am trying to nail a cooking temperature too. Best till now, 79 Celsius for 2 and a half hours!
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!
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.
Thank you so much. We haven't had much chicken success but we'll try this.
Great video as always! Thanks for the tips! Santa brought me a Joule, because of your recommendation. Next time try adding from a tsp to a Tbsp of honey to your buffalo sauce. Intensifies the heat while giving a sweet under tone. Keep them coming!
you guys just crack me up, love you guys. i wish you all the best here from from Saudi Arabia
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
Success always begins with a failure . i love how you show both
Hey Guga, where did you get the little golden egg weights? Surprising how many things I've found laying around the kitchen and garage that I've tried to eliminate buoyancy. Those egg things look like the perfect solution.. thanks, and great videos.....
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.
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.
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.
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.
you guys are great I just love yall
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 ?
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.
Hey there, so in a post searzall world where its impossible to buy one... What are some other good ways to sear your food without sacrificing the doneness of the meat we went to so much trouble for by cooking sous vide?
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.
I just did a batch of chicken wings. I did at 68C, which is exactly 154F, and it turned out very well cocked. However there are some differences: 1. I bought the cutted chicked wings, which is smaller in size, and 2. I didn't cook it with the marinade, but cooked it in clean bag after marinade. maybe one of these made the difference?
Very interesting point. But, I would never do 154F again. 167F is way better in every way.
Guga . . Can you please tell me where I can purchase that Searzall torch head ?I am new at this Sous Vide, but I have done a prime rib, new York steaks, top sirloin steaks, and prawns. They all turned out fantastic. I hope to do some halibut in the near future, when I go out to catch some more. The largest I caught was a 95 pounder. We live on Vancouver Island (Victoria, BC), where the salmon and halibut are pretty plentiful for the sport fisherman.Keep up the good work guys . . .
Maumau is my kinda guy... doing keto and loving hot sauce!
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
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.
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.
Have you ever tried any foods before the sear? If so were was anything good?
Hi.. what the green you using for garnishing your meat? it's been very curious all the time?
Whats the background music, its super catchy
I second that. Sounds so much like Daft Punk but I don't think it's by them. If anyone knows please let us know :D
Can someone tell me what that tub of water he cooks everything in is called
Looks great! Going to give it a shot.
I’ve done these a few times at 167 for two hours but I fried mine and they came out perfect. Did the first recipe you followed include them to be fried? It might explain why they came out under done.
Hey Guga what's up? Sometimes you ask for suggestions I have one I have seen in your vids yet, I love corned beef and cabbage do you think you could do a video on that? I bet that would turn out tender and great. Love your videos.
Love the channel Guys. I know you did a sous vide preference comparison awhile ago. Cooks illustrated did one that tested sous vide machines and most notably how they hold their temperature accuracies. The Joules scored the best in that category. Better than the professional model and the Anova. I’m curious how the wings would look when cooked in a side by side comparison test of the machines you have on hand? Keep up the great work!
Man I gad a good time watching U guys , cracked me up , I laughed as much as you . Thanks and I am going to try the "Barnyard Pimps" lol
Hey Guga, when are you going to make a sous vide provoleta? (Grilled provolone, Argentinian style)
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.
Did the ChefSteps recommendation have you fry the chicken after Sous Vide? I bet you would get to a proper internal temperature with a 4-5 minute fry rather than the torch just getting the edges.
Actually after this video. I did fry them. But I like to find quick just like searing. My oil is hot so I fry for 30sec not 4-5 min and believe me when I tell you this. DONT COOK AT 155F dont do it.
Hey guys !!
I want to cook chicken livers.
Do you know what temperature and time or can you make a video please .
Thank you very much
You are the best !!
Guga, could you show any techniques that you have to vacuum seal wet foods using your regular foodsaver? I want to get the VacMaster eventually, but the price is a bit steep! Thanks :D
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.
155 for 3 hours will kill everything. Totally safe. I always do chicken at 150.
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
I'm loving that funky bass in the background...
Respect for remaking the wings, a lot of effort I’m sure. Why was it necessary to cook the hot sauce too?
Looks like a recipe worth trying. Cheers.
I always wonder what happend to rest of the foods after the video end, especially when we have fails like this.
Hey Guga, how would you recommend finishing the wings if you don't have a flame thrower? Also, if the wings end up a bit rubbery, would you decrease the sous vide time? Thanks for the great content!
Interesting marinade, I'll definitely be trying that one. What do you think about basting and searing the sauce in many layers. I think it would kick it up.
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.
What is the time/temp chart for safe chicken? You can cook at a much lower temp if you go for the right amount of time and achieve a safe cook.
wade lindsay answered this below. :-)
You guys are so much fun to watch.
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.
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!
I'm wondering if because it is sous vide it will show some pink but maybe it is still done?
Will it work with new instapots?
I’d prefer them fried with hot sauce but nice vid
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.